Coclo
(Large Meatballs) Recipe
Origin: Algeria Period: Traditional
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Ingredients:
450g minced beef
75g rice
8 garlic cloves, finely chopped
1 egg, beaten
1/2 tsp sea salt
1/2 tsp dried bay leaf, ground
1/8 tsp ground mace
1/4 tsp black pepper
1/8 tsp dried thyme
2 tbsp olive oil
1 onion, finely chopped
1/2 bunch coriander (tied into a bundle)
180ml water
Coclo
(Large Meatballs) Preparation:
Method:
Combine the beef, rice, garlic, salt, bayleaf, mace, pepper, thyme and olive oil in a bowl. Mix well to combine then add the egg and stir thoroughly into a mixture. Divide the resulting mix in half and shape into two large meatballs.
Meanwhile, combine the onion, coriander and water in a pan just large enough for the meatballs. Brig to a simmer then add the meatballs, cover and cook over low heat for about 2 hours (top-up the water from a kettle, as needed). Remove the coriander and serve the meatballs, cut into thirds, and a little of the cooking stock on a bed of rice or couscous.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More recipes for sauces and jams... More Traditional recipes... More Rice recipes... More recipes for Stews... More recipes for Meat... More recipes for Beef... More recipes for Carbohydrate Staples...
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Other recipes with meat and spices as primary ingredients:
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