Meatballs With Chick Peas & Preserved Lemon -- Morocco

1. 1

   To Make The Meatballs:.

2. 2

   Tear the bread into tiny pieces - to make breadcrumbs.

3. 3

   In a large bowl, mix all of the meatball ingredients. Use your hands to squich the mixture together until it is mixed really well (I usually wear gloves to do this!).

4. 4

   Allow the mixture to stand for 5 minutes then taking a tablespoon at a time, roll into meatballs.

5. 5

   Gently fry them in a little olive oil or sunflower oil, until they are golden on all sides. Drain on kitchen paper & set aside.

6. 6

   To Make The Sauce:.

7. 7

   Fry the onion in a little oil. When it is a pale golden colour, add the spices & cook for a further minute.

8. 8

   Remove the flesh from the preserved lemon. Wash well to remove some of the saltiness then cut very finely. Add the lemon & the rest of the ingredients (except the cilantro & the lemon juice) to the pan.

9. 9

   Cover & simmer for 1 hour.

10. 10

    After an hour, remove the lid. Reduce the sauce until you have just enough to serve the meatballs in - you don't want too much but you don't want to serve dry meatballs either! When the sauce is the right consistency, add the cilantro & lemon juice & cook for a minute.

11. 11

    Sprinkle more finely chopped cilantro over the top & serve.

* Per serving · 4 servings · Values may vary.