Dinner/ Recipe Reviews

Making the Moroccan Meatballs by Kitchenaid

The finished product!!

The finished product!!

Whilst Suzanne will be creating and adapting recipes for this blog, I’ll be seeing what Kitchenaid come up with. Before starting to write our experiences down, I already made the Penne Bolognese and the Dark Beer Beef Stew. Both were very impressive. Today, I tried to make the Moroccan Meatballs.

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When I make something, I’ll rate it.

  1. Ease of recipe (For me, a kitchen phobic bloke that doesn’t understand anything…)
  2. Taste
  3. Would my 6 year old eat it.

So today I tried to make the Meatballs. Pictures are below.

Most of my herbs were dry and I used beef instead of lamb mince. I thing the lamb would have been much better but the beef gave a similar effect.

The recipe is easy. I rarely use our Cook Processor so I had a few moments that spoke along the lines of “What’s the lower steamer basket?”

I gave my meat 10 minutes at 100 degrees, I would change this in the future to maybe 15-17 minutes for the meat in the steamer. Anyway, my results are below, let me know if you have tried them yet and any tips would be greatly appreciated!

Overall:

1. 4/5 stars – Easy recipe, I managed with very little fuss. A more experienced cook could take these flavours even further!

2. Taste – 3.5/5 – Should have used lamb, the beef didn’t fit the flavours in the sauce as I would have hoped!

3. The Kid test: 3/5 – He tried it, wasn’t a big fan, possibly because of the chilli! Older kids would appreciate much more.

The mix that went into the meatballs.

The mix that went into the meatballs.

My sauce mix pre canned tomatoes.

My sauce mix pre canned tomatoes.

The cooked sauce mix.

The cooked sauce mix.

The meatballs steaming.

The meatballs steaming.

Not much in the way of steam gets out of this during steaming!!

Not much in the way of steam gets out of this during steaming!!

 

 

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