To my mind there are two characteristics most dishes of Moroccan descent ought to possess; vibrancy and a slight sweetness. You will, of course, be glad to hear that these Moroccan meatballs enjoy both qualities and are exceedingly frugal. Then again, as this blog should have taught you, rustic, hearty food often holds the latter trait. Remember, even good quality, well-sourced minced beef can be had at a reasonable price.
Being able to identify and prepare the cheaper cuts of meat is one of the many paths to becoming truly frugal. As my tips section explains, meat is the main culprit behind the lack of frugality these days. Indeed, if you’re going to be excessively carnivorous, you may as well do it economically. Not only this, but the cheaper cuts are often the most flavoursome; lamb bread and pork hand are evidence of this. The reason for their relative lack of expense is the fact that they can often take a while to prepare or cook. Lamb breast is also considered to be too fatty by most people. However, one must remember that the cooking process has the added effect of melting most of the fat present in meat; this makes its use entirely optional.