As much as it pains me to say, one cannot live on chocolate mousse tarts alone, so today’s recipe is a savoury, main meal affair.
It’s the kind of meal that lends itself to making a large amount of in advance and then eating on repeat for the entire week. A bowl of super filling and satisfying Moroccan-inspired meatballs (or neatballs if you are after semantic correctness) can be consumed in any way you like, straight from the pan, in a sandwich or with a heap of salad and maybe a dollop of hummus. I have mine over some couscous with plenty of tomato sauce and a sprinkling of toasted almond flakes for that extra crunch. Don’t be put off by what may seem like a long ingredients list, most of them are ground spices which I bet are lurking in your cupboards, begging to be put to a good use. I am a massive cumin fan so added quite a bit of that spice to the mix, but if you don’t share my love for this pungent spice, dial it down a bit, skip or substitute at will.
