Ingredients :
500g of ground beef
60g of cap
60ml of milk
1 egg
2 cloves of garlic, minced
1 c. Having ground cumin coffee
1 c. At ground coriander coffee
1/2 c. at ground cinnamon coffee
Salt and pepper to taste
2 c. with olive oil soup
1 onion, chopped
2 carrots , sliced
1 red pepper, chopped
1 c. at ground ginger coffee
1 c. Having ground turmeric coffee
1/2 c. to paprika coffee
1/4 c. Cayenne pepper coffee (optional)
1 tin (400g) chick peas, drained and rinsed
1 can (400g) of diced tomatoes
500ml beef broth
1/4 cup fresh cilantro, chopped
Instructions:
In a large bowl, mix ground beef, capelure, milk, egg, minced garlic, cumin, cilantro, cinnamon, salt and pepper. Form meatballs.
In a large saucepan, heat the olive oil over medium heat. Add meatballs and brown them on all sides. Get the dumplings out of the pot and reserve.
In the same pot, add chopped onion, carrots and paprika. Cook until vegetables are tender, about 5 minutes.
Add ground ginger, turmeric, paprika and cayenne pepper (if using) to the pot. Stir to mix well.
Add chick peas, diced tomatoes and beef broth to the crock pot. Bring to a boil, then reduce heat and let simmer for 15 minutes.
Place the meatballs in the crock pot and let simmer for another 15 minutes, or until meatballs are well cooked.
Insert fresh cilantro just before serving.
Prep time: 20 minutes | Cook time: 40 minutes | Total time: 60 minutes
Calories : 350 kcal | Portions : 6 portions
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