Winter Ideas: Cooking Your Garden Products

Well, one more thing to do during winter - cook and eat what you have grown during summer and autumn.
Here's one recipe inspired from Moroccan cuisine -  Tagine meat balls (without the tagine and the eggs) using mostly products we gathered from our garden.

Step 1: preparing the meat balls: pork and beef meat (finely chopped), onions, garlic, paprika (sweet or hot depending on how hot you like the meat balls), black pepper, parsley and eggs (to keep the meat together in one piece) - all ingredients are mixed together and finely chopped. You can also use lamb or any kind of meat you like. The Moroccan recipe includes some additional ingredients which unfortunately are rare in my country. You can find the original recipe online. However, it's not much different than mine and remember that Moroccans don't use the fork or the spoon to eat it, but pieces of bread and their hands.

The ingredients of the meat balls
The ingredients of the meat balls

Step 2: place some tomato sauce that you have prepared during autumn (tomatoes, basil/thyme, salt) in a pan (I use a Tefal with glass cap) with a few laurel leaves to start boiling slowly;

Tomato sauce with laurel leaves
Tomato sauce with laurel leaves
Step 3: water your hands, make the meat balls and place them in the boiling tomato sauce. Make sure that at least 3 quarters of the balls are covered in sauce.

The meat balls in the tomato sauce
The meat balls in the tomato sauce
Step 4: Place the cap on top of the pan and cook over a small fire for about 20-25 minutes. No stirring is really necessary unless you get bored from time to time.






The original recipe also includes a few eggs that are placed in the pot whole directly on top of the meat balls. You can add those too if you prefer.

If you have a tagine pot it is going to be even better, but I don't so I had to improvise. Where I live tagine pots are rare and cost around 100 euro each, so I don't think they are worth the investment.

Enjoy the receipe and take care,
Geo

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