Moroccan Influenced!

Have you ever made beef ball stuffed with raisins? I have just made one today. I didn’t know what gave me the idea, maybe ever since the Moroccan day, I keep on thinking how meat is cooked with prune and I figured, why don’t I make a raisin-stuffed meatball. The raisins are really good, giving a surprise sweetness as you chew the meatball. We love it. I really want to take this further by adding pine nuts or better still, almond flakes, what do you think?

I tried making a home made tortilla, sans the massa corn flour. Yeah, fail big time. Probably too wet. We ended up eating it wrapped with lettuce, cheese and some mayo. A pretty good lunch, still!

RAISIN-STUFFED MEAT BALLS
make about 8-10 balls

250 gr minced beef
1/2 small yellow onion, diced
1 tsp salt
1/2 tsp paprika
1/2 tsp cinnamon powder
1/2 tsp cumin seeds, pounded
1/2 tsp dried parsley – use fresh if you have
1/2 tsp pepper
1 small egg
1/2 – 1 tbsp bread crumbs, if the mixture is too wet
handful of raisins
1 tbsp vegetable oil 

  •  In a medium bowl, mix the beef, onion, salt, paprika, cinnamon, cumin seeds and parsley Mix well.
  • Add the egg and again stir well. If the mixture is too wet, add the breadcrumbs. Otherwise, skip it.
  • Divide the dough into 8 to 10 equal portion, slightly smaller than golf ball. H said I don’t know how big a golf ball is, but please say that he’s wrong.
  • Make a dent or a well on the ball, stuffed it with 5-6 raisins, then pinch it close and roll it back into shape.
  • In a non-stick pan, heat up some oil just to coat the surface, over medium heat.
  • Lay down the balls and cover the pan. After 3-4 minutes, shake the pan to make sure the balls are being cooked on all surface. Repeat for few times until they are cooked through.
  • Serve while it’s warm.
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