North African Chermoula meatballs – Dianne Bibby

Dianne Bibby's North African Chermoula Meatballs

Dianne Bibby’s North African Chermoula Meatballs

Dianne Bibby always provides the answer when I look at her dishes.  This  wonderfully spicy dish from North Africa, goes so well with this wine from the other end of the continent.

Serves 4

For the meatballs

500g free-range lean mince meat
2 slices white bread, crusts removed and crumbed
1 egg
2 teaspoons Chermoula spice
1 teaspoon ground coriander
1 teaspoon salt
freshly ground black pepper

Sauce

2 tablespoons olive oil
1 onion, finely diced
1 garlic clove, minced
thumb sized piece of ginger, grated
1 teaspoon cumin
1 teaspoon paprika
zest of 1 lemon
2 cinnamon sticks
1 teaspoon brown sugar
400g tinned tomatoes, mulched
2 tablespoons currants
250ml chicken stock
salt and pepper, to taste

Place all the meatball ingredients into a large bowl and mix together by hand. Roll into evenly sized balls.

Heat the olive oil in a large, non-stick frying pan. Brown the meatballs until they have formed a dark crust on the bottom. Turn over gently and continue to brown on all sides. Shift the meatballs to the side of the pan and add the onion. Sauté for about 5 minutes until softened. Add the garlic and cook for another minute. Stir in the ginger, cumin, paprika, lemon zest, cinnamon and brown sugar. Turn the meatballs over to coat in  the spices. Add the tomatoes, currants and chicken stock. Season with salt and black pepper. With the lid on, simmer for bout 20 minutes until the sauce is reduced and the meat is cooked through.

Serve with bulgar wheat or couscous and roast butternut, if you like.

 Michael’s wine recommendation – CLICK HERE

Asara Vineyard Collection Shiraz 2015

Asara Vineyard Collection Shiraz 2011

Dianne Bibby

Dianne Bibby

Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.

Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.

Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”

Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.

She’d love to hear from you – CLICK HERE

signature

Share This Story, Choose Your Platform