Moroccan Meatballs with Savoury Maize Meal and ...
A taste from the continent created in your own kitchen. As seen on Expresso Morning Show or Afternoon Express, SABC3.
6 - 8
Savoury Maize Meal
250 ml water
250 ml Clover fresh full cream milk
3 ml salt
400 ml maize meal (fine or coarse)
30 ml Clover Mooi River butter
125 ml cooked or canned and drained corn kernels
125 ml grated Clover cheddar cheese (optional)
±125 ml Clover fresh cream
Additional salt and black or white pepper to taste
500 g lean beef mince
40 g / 75 ml whole wheat flour
50 ml Clover Fresh Cream
5 ml salt
10 – 15 ml Harissa and/or Chermoula paste
2 ml paprika
2 ml mixed dried herbs
5 ml baking powder
125 ml finely chopped onion
10 ml chopped parsley
Spicy Cream Sauce
250 ml Clover fresh cream
20 ml cornflour
30 ml Harissa and/or Chermoula paste (or more to taste)
3 ml paprika
Good pinch salt
Chopped parsley and/or spring onion
To cook the savoury maize meal, bring the water, milk and salt to the boil.
Add the maize meal slowly while beating with a whisk or wooden spoon.
Beat well until smooth and thickened.
Add the butter and corn kernels, cover and simmer very gently for 30 minutes.
Stir in the cheese and enough cream to create the desired consistency – firm but not too stiff – and heat through.
To make the meatballs, place all the ingredients in a mixing bowl and mix together until evenly combined.
Shape into golf ball size or even smaller meatballs and place onto an oven roasting pan.
Bake at 180°C for about 20 minutes or until firm and cooked.
To make the sauce, combine the ingredients in a small heat resistant jug and microwave on MEDIUM for 2 minutes or place in a small saucepan to cook and thicken.
Mix well and keep warm or reheat when ready to serve.
When ready to serve, spoon the maize meal in a ring shape around the edge of a large ovenproof serving platter or casserole dish and pile the meatballs into the center.
Keep warm for a short while if necessary.
Just before serving, drizzle the warmed cream sauce over, sprinkle with parsley and/or spring onion and add a dash of paprika.