Moroccan Spiced Meatball

I tried a delicious easy to prepare Moroccan Spiced Meatball recipe in the instruction booklet that accompanied the Breville's Sous Chef 12. This Sous Chef is handy and wonderful for a variety of meal prep. 

Moroccan Spiced Meatball 

500g boneless beef cut into 3/4" pieces

1 slice day old bread crust removed torn into small pieces

2 1/2 tbsp freshly chopped parsley

2 1/2 tbsp freshly chopped mint + 1 tbsp to garnish

2 tsp ground cumin

1 ½ tsp paprika

1 tsp ground cinnamon

¼ tsp ground allspice

1 egg
salt to taste if you are not going to make a sauce

2 tbsp oil

Assemble the food processor with the bowl, spindle, and S-blade. Add the beef into the bowl, secure the lid, and process for 10 seconds until it is minced then transfer to a bowl. Place the bread, parsley, mint, cumin,  paprika, cinnamon and allspice into the bowl and process for 10 seconds. Put the minced beef in the bowl and egg. Pulse until the mixture is combined. Form tablespoons of mixture into meatballs.

Add 1 tbsp oil in a frying pan and cook the meatballs over medium high heat. Cook in batches for 8 minutes or until browned and cooked through. Add more oil to the pan if needed. Transfer the cooked meatball into a large plate.

We can add these meatballs to pasta sauce, use it in a sandwich or make a curry and serve it as a side dish. 

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