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MOROCCAN MEATBALLS

Serves 10

INGREDIENTS

1.5kg 100% NOT Meatballs

200g diced brown onion

20g crushed garlic

4g hot paprika

5g ground cumin

150g currants

1kg Leggo’s Classic Herb Sauce

40g chopped continental parsley leaves

40ml fresh lemon juice

1.5kg frozen Edgell Pearl Couscous 

METHOD

1. Panfry 100% NOT Meatballs in batches. Transfer to bowl.

2. Sauté onion and garlic. Add paprika, cumin and currants for 2 minutes. Add Leggo’s Classic Herb Sauce bring to simmer.

3. Return meatballs and simmer for a further 8 minutes. Stir in parsley and lemon juice.

4. Cook Edgell Pearl Couscous following packet directions and serve topped with meatballs.