Moroccan Meatball Flatbreads with Aioli

These Moroccan meatball flatbreads are surprisingly quick to make. The meatballs are simmered in a harissa tomato sauce and served with a drizzle of aioli.

Course Main Course

Cuisine Moroccan

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 754kcal

Author Amy Fulwood

Ingredients

For the Meatballs

80 ml Milk
1 Pitta Bread torn into pieces
500 g Beef Mince
Bunch Parsley chopped
1 teaspoon Dried Oregano
1 teaspoon Cumin
1 teaspoon Dried Coriander
1 teaspoon Aleppo Pepper
Salt and Pepper
3 cloves Garlic crushed

For the Tomato Sauce

2 tablespoon Olive Oil
3 cloves Garlic crushed
1 400g tin Chopped Tomatoes
1 tablespoon Harissa

For the Aioli

1 clove Garlic crushed
2 Egg Yolks
110 ml Olive Oil
200 ml Greek Yoghurt
1 tablespoon Lemon Juice

To Serve

Handful Cherry Tomatoes halved
Couple of handfuls Rocket (Arugula)
Flatbreads
Pomegranate Arils

UK Measures - US Measures

Instructions

In a large bowl pour the milk over the pitta bread and leave to soak for 5 minutes. Add the beef mince, the parsley, oregano, cumin, coriander, aleppo pepper, garlic and a sprinkling of salt and pepper. Mix together and form into meatballs, you should get about 12 meatballs.
Heat a tablespoon of olive oil over a medium-high heat in a skillet and fry the meatballs until browned. You might need to do this in batches. Set them aside and heat another tablespoon of oil. Fry the garlic for 2 minutes then add the chopped tomatoes and harissa, cook for 5 minutes until thickened.
Add the meatballs back to the sauce and cover the skillet. Cook for 15 minutes. Meanwhile make the aioli. Whisk together the garlic and egg yolk. Slowly pour in the oil while whisking until emulsified. Add the yoghurt and lemon juice. Serve the meatballs in flatbreads with rocket, cherry tomatoes and aioli.

Notes

Recipe adapted from Saveur

Nutrition