45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 8 persons
Weight Per Serving: 253g
Price Per Serving: 1.64$
372kcal
Nutrition
Calories: 372kcal
Protein: 22.39%
Fat: 68.8%
Carbs: 8.81%
Ingredients
- 600 g ground beef minced
- 1 onion finely chopped
- 1 to 5 chilies red finely chopped
- 1 tsp ground cumin
- 1 tsp ground cloves
- 1 leaves cilantro leaves whole chopped
- 1 tsp ground coriander
- 1 eggs
- 0.5 tsp sea salt
- 250 g sausage chopped
- 2 Tbs olive oil
- 2 Tbs harissa
- 480 g tomatoes chopped
- 400 ml chicken stock see
- 0.3 tsp cinnamon
- 10 chilies dried red
- 3 cloves garlic minced
- 0.5 tsp salt
- 1 tsp caraway seeds
- 0.5 tsp cumin
Equipment
Directions
- Mix the beef, onion, chilli, spices and the chopped coriander leaves.
- Add the egg and salt, mix and combine.
- Form small meatballs about the size of a walnut (approximately 26 meatballs).
- Fry the meatballs and the sausage in olive oil in a large frying pan until browned all over (you may need to do this in batches).
- Scoop out, then add the harissa* and cook for a minute.
- Add the tomatoes, chicken stock and cinnamon. Simmer for 15 minutes.
- Return the meatballs and sausage and simmer for another 20 minutes, until cooked.
- Stir through the rest of the coriander to finish.
- Soak the dried chilies in hot water for 30 minutes.
- Drain.
- Remove stems and seeds.
- In a food processor blend chili peppers, garlic, salt, and olive oil.
- Add remaining spices and blend to form a smooth paste.
- Drizzle a small amount of olive oil on top to keep fresh.
- Store in airtight container and keep for a month in the refrigerator.
Nutrition Facts
Properties
Nutrition Score
14.646956521739%
Flavonoids
Taste
Nutrients percent of daily need