Ingredients: 1 heaping tsp cornstarch 2 tblsp vegetable oil 10 baby romaine lettuce leaves 5 mint leaves 5 cilantro leaves 1/2 cup chili sauce For the Moroccan meatballs: 4 oz ground lamb or pork 1 scallion, chopped 2 tsp ras el hanout 2 tblsp chopped fresh cilantro 2 tblsp white sesame seeds Salt and freshly ground pepper to taste Directions:1. Mix all the ingredients together for the meatballs and roll into 20 balls. 2. Sprinkle the cornstarch on a tray and roll the balls in it to lightly coat. 3. Heat the oil in a frying pan and fry the meatballs in batches over medium heat for 3-4 minutes or until well browned. 4. Remove with a slotted spoon to drain on paper towels. Let them cool a little. Put a warm meatball on each lettuce leaf and place a mint or cilantro leaf on top. Serve with the chili sauce to dip. |