Tuesday, June 4, 2013

Moroccan meatballs with cucumber salsa

I love making exotic meals out of local ingredients and Moroccan meatballs are the perfect example of that love.

Moroccan meatballs
4 tbsp chopped mint
1 cup chopped pecans
1/4 cup diced onion
2 cloves diced garlic
2 tsp salt
1 lb ground beef or pork
1 egg

Combine all ingredients in large bowl and mix with hands until combined.

Roll in to meat balls and place on greased baking sheet.

Cook at 350 for 10-15 minutes or until meat is cooked thoroughly.  I usually cut 1 in half to check for doneness.

Cucumber salsa 
1/2 onion diced
1small cucumber diced
1 small tomato diced
2 tsp chopped fresh dill
1 tsp salt
1 tbsp vinegar

Place all ingredients in a bowl and mix well.  Salsa is ready to serve immediately but it's even better if it has about 30 minutes to sit and let the flavors marry.

Spoon cucumber salsa generously over meatballs.  

I served my meatballs and salsa over brown jasmine rice but it would also be great over polenta, spinach, or even on their own.  

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