Coclo (Large Meatballs) is a traditional Algerian recipe for a dish of beef and rice meatballs flavoured with herbs and spices that are cooked in water before serving on a bed of rice or couscous. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Large Meatballs (Coclo).
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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
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.
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