Moroccan Spiced Meatballs
2 sachets Al’Fez Ras El Hanout
300g minced meat
400g jar Passata (or 1 can of chopped tomatoes)
2 garlic cloves
1 red pepper
1. Mix together 2 sachets of Ras El Hanout with 300g of minced meat and 30g of breadcrumbs. Form into meatballs and lightly brown in a pan with some oil.
2. Chop and sauté 1 onion and 2 cloves of crushed garlic in a pan. Add a jar of Passata, 1 sliced courgette, ½ sliced red pepper and the meatballs.
3, Simmer covered on a low heat for 25 minutes or until cooked through. Serve with buttered couscous and garnish with chopped coriander.