Moroccan meatballs in a spiced tomato sauce

This is a delicious North African twist on our usual meatballs, using ground beef mixed with sweet spices - cumin, coriander, cinnamon and paprika, lots of fresh herbs - mint, coriander and parsley and toasted slivered almonds.

After browning the meatballs in the oven, we simmer them in tomato sauce flavoured with garlic, saffron, cinnamon, a hint of chilli and finished with chopped coriander. 

 

Beef mince, almonds, egg, garlic, mint, parsley, chilli, sweet paprika, ground and fresh coriander, cumin, cinnamon, salt, pepper, onion, olive oil, crushed tomatoes, saffron, vegetable stock (Massel).

 

We'd serve this dish over the top of cous cous with harissa on the side and extra coriander and a squeeze of lime sprinkled over the top. Rice, flat bread or even mash would all be fine too. Or simply serve with a leafy green salad.