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Sweet potato mash with ras el hanout meatballs

Sweet potato mash with meatballs seasoned with Ras el Hanout.

This North African spice blend is characterized by ingredients such as cinnamon and ginger. Delicious in, for example, Moroccan dishes like couscous and on meat.

Ingredients

1Euroma Ras el Hanout
3Onions
1kgsweet potatoes
1bunch of spring onions
500ghalf-and-half minced meat
50groasted almonds
1Euroma Moroccan couscous spices
400gZucchini
50gButter
250mlTomato juice

Preparation

  1. Peel the sweet potatoes and cut into equal pieces.
  2. Boil the potatoes in a large pan of salted water for 20 minutes until tender.
  3. Cut the onions in half and add them to the potatoes halfway through the cooking time.
  4. Cut the zucchini into pieces and add them to the pan for the last 5 minutes.
  5. Slice the green part of the spring onion into rings and finely chop the white part. Put the minced meat in a bowl and knead in the white of the onions, the Moroccan couscous spices, and salt to taste. Coarsely chop the almonds and knead them into the meat as well. With wet hands, form 8 balls.
  6. Heat butter in a casserole or sauté pan and brown the meatballs on all sides for 5 minutes. Add the Ras el Hanout and cook for 1 minute on low heat. Add the tomato juice and let the meatballs simmer for 10 minutes with the lid on until cooked through.
  7. Meanwhile, drain the vegetables and potatoes and mash into a stamppot. Season with pepper and salt and spoon into a dish. Place the meatballs on top and pour the sauce over. Sprinkle with the remaining spring onion.