Moroccan kofta balls Ingredients: olive oil - chopped parsley - or coriander - cumin - 2 onions - chopped medium - salt - pepper - 1 kg of - minced meat - (beef, lamb) 2 tomatoes, peeled - and cut into cubes (or 20 cl of tomato coulis) paprika egg.
Utensils：
40'- + QUICK- with the AirFryer- Save- 40min- cooking with the AirFryer- with- 1 Oven- ovens 1 Wooden spoon- 1 Pie mold- 1 pitter- 1 dish-
Total time: 1 hour Preparation: 20 min Rest:- Cooking: 40 min
Phase 1
Place the blanched (= peeled) tomatoes in a baking dishwith a little salt, paprika, and olive oil.
Phase 2
Bake at 180°C for 20 min.
Phase 3
Mix the minced meat by hand in a bowl with the onions, salt, pepper, 1 teaspoon of cumin and the herbs (to measure according to taste).
Phase 4
Form meatballs with your hand. Optionally flour them.
Phase 5
Place them in the tomato sauce.
Phase 6
Bake again for 15 minutes of cooking.
Phase 7
Add the eggs and continue cooking for 5 minutes.
Phase 8
Sprinkle with herbs.
Phase 9
Serve.
Utensils：
40'- + QUICK- with the AirFryer- Save- 40min- cooking with the AirFryer- with- 1 Oven- ovens 1 Wooden spoon- 1 Pie mold- 1 pitter- 1 dish-
Total time: 1 hour Preparation: 20 min Rest:- Cooking: 40 min
Phase 1
Place the blanched (= peeled) tomatoes in a baking dishwith a little salt, paprika, and olive oil.
Phase 2
Bake at 180°C for 20 min.
Phase 3
Mix the minced meat by hand in a bowl with the onions, salt, pepper, 1 teaspoon of cumin and the herbs (to measure according to taste).
Phase 4
Form meatballs with your hand. Optionally flour them.
Phase 5
Place them in the tomato sauce.
Phase 6
Bake again for 15 minutes of cooking.
Phase 7
Add the eggs and continue cooking for 5 minutes.
Phase 8
Sprinkle with herbs.
Phase 9
Serve.