Moroccan Meteorites

SERVES: 6 portions


What you need:

  • 2 lb Soaked Pinto Bean
  • 2 Tbsp Minced Garlic
  • ¼ Cup Bread Crumbs
  • 3 Tbsp Tomato Paste
  • ¼ Cup Diced Onion
  • 2 Tbsp Olive Oil
  • ½ Cup Diced Onion
  • 2 Tbsp Minced Garlic
  • 2 Tbsp Tomato Paste
  • 1 Tsp Cumin
  • 1 Tsp Paprika
  • 1 Tsp Cinnamon
  • 1 Tsp Ginger
  • 1 Tsp Turmeric
  • 1 Tsp Nutmeg
  • 6 Cup Diced Tomato

What to do:

  1. Make sure you wash your hands before you begin.
  2. Preheat oven to 350F. Line a baking sheet with parchment paper.
  3. Drain, rise and puree the beans with a food processor until desired meatball texture is reached.
  4. Stir in the rest of the ingredients until combined.
  5. Form into balls. Bake for 20 minutes.
  6. Cook onion and garlic in olive oil for 5-6 minutes, stirring occasionally until soft.
  7. Add tomato paste and spices. Cook for 2-3 minutes until fragrant.
  8. Add diced tomatoes, stirring to combine. Bring to a simmer.
  9. Cook the sauce for another 15-20 minutes, stirring occasionally until thick and rich in colour.
  10. Carefully pour the sauce into a blender and puree to desired texture. As the sauce will be hot, you may want to blend it in batches.
  11. Pour the sauce into a pan and stir in veggie meatballs, simmer until meatballs are heated through.