Moroccan Style Buffalo Meatballs


I know that I must be sounding like that character in Forrest Gump and his hundreds of ways of preparing shrimp, but here’s a new buffalo recipe. This time I’m using ground buffalo that I find at Capers – Whole Foods and I’m spicing them up the Moroccan way with cumin and fresh coriander. It can of course be made with ground beef!

2 people

45 minutes


Meatballs

  • 300 gr. ground buffalo
  • 1 clove garlic
  • 1 onion
  • fresh coriander
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 hint cayenne pepper
  • 2 slices whole wheat bread for crumbs
  • 1 egg
  • salt and pepper, olive oil

Sauce

  • 6 carrots
  • 1 onion
  • 1 clove garlic
  • 2 teaspoons organic tomato concentrate
  • 2 teaspoons cumin
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon honey
  • 2 small tins of organic diced tomatoes
  • salt, pepper, olive oil

First, prepare the sauce. Slice the onion and chop the garlic finely. Heat 3 tablespoons of olive oil in a big saucepan, and sweat the onion and garlic for a couple of minutes. Slice the carrots and sweat them with the rest for a couple more minutes. Then add the diced tomatoes and the tomato concentrate as well as salt and pepper, the honey and spices. Simmer on low to medium heat for 30 minutes.

Meanwhile, get the meatballs ready. In a big bowl, mix the ground buffalo with the finely chopped fresh coriander, onion and garlic, as well as the spices, the egg and the breadcrumbs, and salt and pepper. Make small balls of 4 cm diameter each by rolling them dynamically in the palm of your hands.

In a frying pan, heat a generous amount of olive oil and brown all the meatballs on all sides briefly, don’t overcook.

When the sauce in ready, add the meatballs and cook on low heat for 15 minutes or so, depending if you like them a bit pink inside.

When cooked, sprinkle a bit of fresh coriander of top and serve with brown rice or quinoa, or even whole wheat couscous or bulgur wheat.

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