what it is you foodtube maniacs welcome
to my will your eyes only today I’m
gonna make a Moroccan meatball sub
America and Morocco right there in a
little bun beautiful we’re going to be
using lambs this one now lamb Morocco it
works okay usually slow roasted in a
tagine but we’re gonna mince it up and
make noise nipples out okay loads of fat
in there sink only about 80 oak we don’t
need breadcrumbs and all sorts of things
just the lovely meat
now I’m gonna spice up its well we got a
bit of cumin going on here that just
says Morocco if it could speak some
noise coriander here ground up and then
harissa a huge teaspoon okay it’s quite
fiery so you don’t want too much in
there little bit of pepper fresh
coriander all I put in these lovely
stalks in there yet gives a nice little
buy it loads of flavor as well get a
nice bit of those leaves it’s quite
noisy today alright we are outside on
the street gave me one of those very own
stomping ground right here 15
restaurants there
it’s it first day today respect I was
assured in here 11 years ago Jamie
trained me himself in here with Gennaro
I was a very lucky boy and I’m still
here today part of family showing you
some wonderful recipes boom now this bit
here is all about getting involved rings
are coming off mix it all up
because you have to distribute all those
flavours I’m not going to put any salt
in there because the harissa can be a
little bit salty at times okay that’s
ready there we go
right we’ve got a nonstick pan going on
here turn it right up let’s get some oil
in let’s roll some balls I put a little
bit of olive oil on my hand you can put
a little bit of water if you like what
that does it just helps you roll them
nicely and you’re doing it with a meat
stick into your hang so you would have a
better size on a golf ball so I make
them all the same size I want 12 of
these little darlings okay so here we go
this literally is rock and roll
right now guys
I’m going to cook these babies now oil
is nice and hot in we go any food for
meatballs if you’re wondering why the
oil is on one side like that it’s
because it’s a little bit rustic out
here and a table is like this look at
that right all the meatballs are in
there now is there nice golden brown
color there that’s what we’re looking
for now beautifulness turn around me be
very careful
remember there’s no egg there’s no bread
in this that’s nice that’s enough
colourfully there now gonna cook them
inside I want to pop a little now here
we go wash your hands quickly oh I’m
gonna make a harissa Mayo let me just
change this border me turn over okay so
we’ve got mayonnaise over here it’s
gonna lively up itself with some harissa
mix that up mix up
it’s got to be harissa for this one you
can put paprika in but it’s all about
the Moroccan lamb meat and sub mmm
that’s delicious
whoa here’s our buns let’s get a nice
bit listen it beautiful let’s get our
meatballs out lovely I’m gonna go four
of them look at this if there’s any
American viewers out there I know what
you’re saying you’ve done us proud
there’s any Moroccan viewers out there
you can say Erin come around my house
and cook I know you are look at that so
far we just need our dressing on top now
you saw me make this the old harissa
mayonnaise okay so earlier on I made
some up and I popped it in a little
squeaky ball on the Oh beautiful now a
little bit of this fantastic pickle
cucumber it’s got a little bit of sugar
a little bit of salt some vinegar nice
little bit of coriander go ahead check
this out look at that that is my
Moroccan meatball sub that’s wonderful I
brought two nations together America and
Morocco and living in harmony right
there in a little bun Wow
usually you can see meatballs and it’s
much sort of pasta you wouldn’t see them
in trying to find like that but that
really does work
nice bit heat coming from that harissa
the mayonnaise is nice and creamy and
silky
let us Cory round up guys if you like
this recipe
scribe now is free just click on that
button try this out taste it leave some
comments what more can you ask for a
beer I’m going to have a beer now see
you later
you
to my will your eyes only today I’m
gonna make a Moroccan meatball sub
America and Morocco right there in a
little bun beautiful we’re going to be
using lambs this one now lamb Morocco it
works okay usually slow roasted in a
tagine but we’re gonna mince it up and
make noise nipples out okay loads of fat
in there sink only about 80 oak we don’t
need breadcrumbs and all sorts of things
just the lovely meat
now I’m gonna spice up its well we got a
bit of cumin going on here that just
says Morocco if it could speak some
noise coriander here ground up and then
harissa a huge teaspoon okay it’s quite
fiery so you don’t want too much in
there little bit of pepper fresh
coriander all I put in these lovely
stalks in there yet gives a nice little
buy it loads of flavor as well get a
nice bit of those leaves it’s quite
noisy today alright we are outside on
the street gave me one of those very own
stomping ground right here 15
restaurants there
it’s it first day today respect I was
assured in here 11 years ago Jamie
trained me himself in here with Gennaro
I was a very lucky boy and I’m still
here today part of family showing you
some wonderful recipes boom now this bit
here is all about getting involved rings
are coming off mix it all up
because you have to distribute all those
flavours I’m not going to put any salt
in there because the harissa can be a
little bit salty at times okay that’s
ready there we go
right we’ve got a nonstick pan going on
here turn it right up let’s get some oil
in let’s roll some balls I put a little
bit of olive oil on my hand you can put
a little bit of water if you like what
that does it just helps you roll them
nicely and you’re doing it with a meat
stick into your hang so you would have a
better size on a golf ball so I make
them all the same size I want 12 of
these little darlings okay so here we go
this literally is rock and roll
right now guys
I’m going to cook these babies now oil
is nice and hot in we go any food for
meatballs if you’re wondering why the
oil is on one side like that it’s
because it’s a little bit rustic out
here and a table is like this look at
that right all the meatballs are in
there now is there nice golden brown
color there that’s what we’re looking
for now beautifulness turn around me be
very careful
remember there’s no egg there’s no bread
in this that’s nice that’s enough
colourfully there now gonna cook them
inside I want to pop a little now here
we go wash your hands quickly oh I’m
gonna make a harissa Mayo let me just
change this border me turn over okay so
we’ve got mayonnaise over here it’s
gonna lively up itself with some harissa
mix that up mix up
it’s got to be harissa for this one you
can put paprika in but it’s all about
the Moroccan lamb meat and sub mmm
that’s delicious
whoa here’s our buns let’s get a nice
bit listen it beautiful let’s get our
meatballs out lovely I’m gonna go four
of them look at this if there’s any
American viewers out there I know what
you’re saying you’ve done us proud
there’s any Moroccan viewers out there
you can say Erin come around my house
and cook I know you are look at that so
far we just need our dressing on top now
you saw me make this the old harissa
mayonnaise okay so earlier on I made
some up and I popped it in a little
squeaky ball on the Oh beautiful now a
little bit of this fantastic pickle
cucumber it’s got a little bit of sugar
a little bit of salt some vinegar nice
little bit of coriander go ahead check
this out look at that that is my
Moroccan meatball sub that’s wonderful I
brought two nations together America and
Morocco and living in harmony right
there in a little bun Wow
usually you can see meatballs and it’s
much sort of pasta you wouldn’t see them
in trying to find like that but that
really does work
nice bit heat coming from that harissa
the mayonnaise is nice and creamy and
silky
let us Cory round up guys if you like
this recipe
scribe now is free just click on that
button try this out taste it leave some
comments what more can you ask for a
beer I’m going to have a beer now see
you later
you
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