Recently I celebrated my birthday. Nothing nicer to invite good friends to enjoy laughter, a delicious snack and drinks while being together.
The table was filled with good food. Everyone was excited about the flavors this evening, all of which had a bit of a middle eastern touch.
These arabic meatballs in tomato sauce were a real hit.
Fresh minty flavor with a touch of sweet apricot .
In short: completely healthy, delicious and paleo too.
What do you need: around 45-50 little meatballs
- 1.5 kilo ground beef.
– 6 red onions, chopped.
– 30 g fresh mint leaves finely chopped.
– 24 non sulphured dried apricots, sliced in small pieces.
– 2 cloves fresh garlic, finely chopped.
– 1.5 tsp Himalayan salt (sea salt will do to).
– 3 teaspoon ground cumin.
– 1 teaspoon cinnamon.
– 1200 g chopped tomatoes (canned).
– Coconut oil for frying.
In a large bowl, mix the ground beef along with half of the chopped onions, mint, apricots, garlic, cumin and salt well.
Divide the meat into 3 equal parts and divide each part again in 15 -18 small meatballs and place them on a plate appart.
Heat some oil in a frying pan and fry the other half of the onions, add the chopped tomato cubes and bring to the boil. Once at a boil, turn down the heat, add the cinnamon and simmer on low heat to thicken.
Heat some oil in a skillet to fry the meatballs over medium heat brown.
Add meatballs to the thickened tomato sauce and mix together well, let cook together for a few more minutes.
Voila bon appétit.
* Tip: When cutting fresh herbs, for the best flavor, it is best if you minimize the cutting amount. This, as every time you bruise the leaves (cut) you lose flavor.
With fresh leave herbs like mint it is good to cut your desired fineness in once.
In short, make sure to achieve your desired result with minimal cuts. As you care for the most flavor to your food and not to the cutting board.