I spent last week at Gastro Helsinki with Meeat and Redefine meat cooking up some tasty bites with some new plant based meat alternatives. I was gifted a pack of Meeat’s Muu Jauhis and came up with this easy and tasty meatball recipe!
Moroccan style meatballs serves 2 – 3
For the meatballs
1 dl fresh breadcrumbs
0,75 dl plant based milk
1 tbsp cumin seeds
1/2 tbsp coriander seeds
1 x 280g pack of Muu jauhis
zest of half a lemon
2 tbsp lemon juice
a small bunch of mint, finely chopped
salt and pepper
oil for frying
For the tomato sauce
1 small onion, finely chopped
1 red chilli, seeds removed, finely sliced
1 x 400 g can chopped tomatoes
1/2 tsp sugar
salt and pepper
cous cous, harissa and yoghurt/ creme fraiche to serve
Mix the bread crumbs and milk in a small bowl and leave for ten minutes to soak
Meanwhile toast the cumin and coriander seeds until golden and grind in a pestle and mortar.
In a large bowl at the jauhis, spices, lemon juice, lemon zest, bread crumbs and mint. Season well with salt and pepper
Roll in to 15 small bowls and refrigerate for at least 30 mins.
Meanwhile make the tomato sauce. Add a good glug of olive to a large lidded saucepan. Add the onion and sweat over a low heat until soft and translucent. Add the chilli and cook for another couple of minutes , before adding the chopped tomatoes and sugar and season well with salt and pepper. Cover with the lid and simmer over a low heat.
While the sauce is simmering, fry the meatballs in a large frying pan in a little oil. Cook on all sides until browned.
Transfer the meatballs into the tomato sauce. Simmer, with the lid on, for a further 20 mins.
Serve with cous cous and plant based yoghurt mixed with some spicy harissa