Photography by: Woman's Weekly / Rex Features
These spicy meatballs are full of Moroccan flavour. They shouldn’t be too spicy, but tone down the curry powder if you’re worried about the sensitive palettes of little ones.
Serves: 4 (with leftovers suitable for freezing)
Cooking Time: 20 minutes<
What You’ll Need:
- 1lb (450 – 500g) minced pork
- 2oz (50g) bread or cracker crumbs
- 2oz (50g) flour (plain or wholemeal)
- 1tbsp curry powder
- 1 tbsp cumin
- Mixed herbs
- Black pepper
What To Do:
- Put the meat in a large bowl with the crumbs and about half the amount of curry powder and cumin; season with pepper and herbs, then squish everything together with your hand.
- Sift the flour and the rest of the spices onto a large dinner plate.
- Roll the meat mixture into balls, dusting with the seasoned flour. Bake on a lightly oiled tray at 190C / gas mark 5 for about 20 minutes.
- Serve with pasta and fresh tomato sauce.
Recipe by Gill Holocombe.