MOROCCAN MEATBALLS IN SPICY SAUCE
You can make the meatballs in advance and freeze them to save yourself some time. This is from Cooking Light.
Provided by A la Carte
Categories Meat
Time 6h20m
Yield 30 meatballs, 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the first 9 ingredients in a large bowl. Shape into 30 meatballs.
- Heat a large non-stick skillet over medium high heat. Coat the pan with cooking spray. Add half of the meatballs to the pan, cook 3 minutes or until browned, stirring frequently.
- Place browned meatballs in a slow cooker, and brown the remaining meatballs.
- Combine the tomato paste and next 7 ingredients. Add to the slow cooker with the remaining meatballs. Cover and cook on LOW for 6 hours.
- Serve over couscous if desired.
Nutrition Facts : Calories 294.3, Fat 12.3, SaturatedFat 4.8, Cholesterol 73.7, Sodium 535, Carbohydrate 19.6, Fiber 3.4, Sugar 9.8, Protein 26.6
SPICED MEATBALLS (WITH MARMALADE GLAZE)
Provided by Aida Mollenkamp
Categories appetizer
Time 20m
Yield 24 to 26 Meatballs
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Combine all ingredients, except the marmalade and red pepper flakes, in a large bowl and mix until just combined. Moisten hands, gently form mixture into 1-inch meatballs (you should have about 25) and place on a baking sheet. (Meatballs can be made up through this step to 24 hours ahead and stored covered in the refrigerator; let come to room temperature 10 minutes before roasting.)
- Bake until meatballs are warmed through and almost cooked, about 15 minutes. Meanwhile, stir together marmalade and red pepper flakes, and season with salt, as desired.
- Remove meatballs from oven, toss with marmalade, return to oven and bake until the meatballs are completely cooked and the sauce is warmed through, about 5 more minutes. Skewer meatballs with toothpicks and serve.
MOROCCAN SPICED LAMB MEATBALLS IN CUMIN CORIANDER SPICED TOMATO SAUCE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield about 32 meatballs, about 6 servings
Number Of Ingredients 32
Steps:
- Meatballs:
- Preheat oven to 350 degrees F.
- In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.
- Sauce:
- In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.
- To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.
- In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.
MOROCCAN-SPICED CHICKEN MEATBALLS
Chicken meatballs may not be a traditionally Moroccan dish, but they work beautifully when spiced with paprika, cumin, cinnamon, ginger and garlic, which are commonly found in the country's cuisine. Whole-milk yogurt does double duty here: It's used to make the meatballs moist and tender, and makes for a speedy sauce to serve with them. Don't use ground chicken made with ultralean breasts; look for labels that show a mix of white and dark meat. (Or if you're feeling ambitious, grind your own boneless, skinless chicken thighs in the food processor.) Serve the meatballs with couscous and a green vegetable for a flavorful weeknight dinner that's well worth the effort.
Provided by Lidey Heuck
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, 1/4 teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
- Make the meatballs: In a large bowl, combine the remaining 1/3 cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1 1/2 teaspoons salt and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using an ice cream scoop or two spoons, form meatballs about 1 1/2-inches in diameter, then place them on a plate or sheet pan until ready to use.
- In a large skillet, heat 1/8-inch olive oil over medium-high heat. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, 4 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the cooked meatballs to a paper towel-lined plate.
- To serve, spread the yogurt sauce in an even layer on a flat platter. Arrange the meatballs on top, and top with a sprinkle of chopped parsley and the pine nuts, if using. Serve hot.
MOROCCAN SPICE GLAZE
The third of three glazes from the Montreal Gazette. Goes well with beef, chicken, pork or fish (I keep kosher, so I wouldn't put any of these glazes on pork, but everyone else is free to do so). It would be nice if people would review these glazes and let me know which glaze works best with what meat. The combinations appear endless, so some people should find the making of these recipes interesting and fun!
Provided by Studentchef
Categories Moroccan
Time 3m
Yield 1/4 cup
Number Of Ingredients 4
Steps:
- Stir all ingredients together, until combined. Cook uncovered over medium heat for two minutes.
Nutrition Facts : Calories 808.2, Fat 1.1, SaturatedFat 0.1, Sodium 18.3, Carbohydrate 217.9, Fiber 3.9, Sugar 208.7, Protein 1.9
MOROCCAN MEATBALLS -- TAGINE KEFTA
I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I think a non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.
Provided by Sackville
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
- Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
- After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
- Place the meatballs in the sauce.
- Do not stir but just let them sit on top of the sauce.
- Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
- Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
- If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
- To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.
MOROCCAN MEATBALLS
A nice combination of taste, and a little different. I made these half size and served them as an appetizer with a tart cranberry dip. From local newspaper.
Provided by Derf2440
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a small nonstick frypan, heat oil over medium heat.
- Saute onion and garlic for 3 minutes or until browned.
- In a medium bowl, combine ground lamb, couscous, egg, parsley, turmeric, cinnamon and ginger.
- Add sauteed onion and garlic.
- Mix well, form into 1 and 1/2 inch meatballs.
- Place on a prepared baking sheet.
- Bake in preheated oven for 30 minutes, turning after 15 minutes, until browned on all sides and no longer pink.
Nutrition Facts : Calories 387.1, Fat 30.1, SaturatedFat 12.3, Cholesterol 129.4, Sodium 87.5, Carbohydrate 6.2, Fiber 0.7, Sugar 0.5, Protein 21.4
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SPICED MOROCCAN MEATBALLS RECIPE - TABLESPOON.COM
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Cuisine MoroccanCategory EntreeServings 4Total Time 55 mins
- In large bowl, mix bread crumbs, milk, egg, cilantro, 2 cloves garlic, the salt, pepper, 1/2 teaspoon cinnamon, the cumin, coriander and ginger. Add beef; mix just until combined.
- Shape beef mixture into 20 (1 1/2-inch) meatballs. In 12-inch skillet, heat oil over medium-high heat. Add meatballs; cook about 5 minutes, turning frequently, until browned. Remove meatballs from skillet. Add onion; cook 5 to 7 minutes, stirring frequently, until softened. Add 3 cloves garlic, the turmeric and 1/2 teaspoon cinnamon; cook and stir 1 minute.
- Add broth and tomatoes. Heat to boiling; arrange meatballs in skillet. Reduce heat to medium-low; simmer 15 to 20 minutes, stirring occasionally, until sauce is thickened and meatballs are thoroughly cooked (at least 160°F).
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