Recipe: Moroccan Style Meatballs
The addition of semolina rather than breadcrumbs helps to bind everything together as well as adding a slight nuttiness.
Unlike most meatballs-in-sauce recipes, there is no need to fry them first. They’re just dropped straight into the sauce and simmered slowly – this releases their flavour into the sauce and everything becomes wonderfully infused, rich and delicious.
Photo: © childsdesign
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