We were sent some of of the new Richmond Mini Meatballs to try and used it as an excuse to try out new flavours on the kids. Here we have........
Tasty Moroccan Meatballs: Total cooking time 20 minutes
Ingredients:
2 x packs of Richmond Meatballs
1 red pepper - diced
1 onion - diced
1 clove of garlic
1 tspn cumin
1 tspn ground coriander
1 tspn paprika
1 tin of tomatoes
Dessert spoon of runny honey
1 tbspn sundried tomato puree
200 ml water
olive oil
salt and pepper to taste
Method:
Pre-heat oven to 200C - once pre-heated pop Richmond mini meatballs in the oven for 8 minutes
While meatballs are cooking, prepare sauce:
Fry off the pepper, onion and garlic in olive oil for about 5 minutes gently until soft
Add the spices and fry for another minute
Add Tinned tomatoes, water sundried tomato paste and runny honey and bring to a fierce bubble! Then turn down to simmer for 10 minutes.
Season with salt and pepper.
Next I blitzed the sauce with a hand blender so that it was smooth for the kids and took the meatballs from the oven and added them to the sauce.
I served with Cous Cous.
The kids actually loved it! They love meatballs anyway and these are perfect in size for their little mouths. They are so quick to prepare and versatile. I think I will just cook them with homemade chips and peas next time we use them rather than jazzing them up with a sauce.
