MOROCCAN MEATBALLS
These Moroccan Meatballs are extra juicy and super delicious with great Moroccan inspired flavors. All swimming in a rich and wonderful tomato sauce that will have everyone begging for seconds!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 1h5m
Number Of Ingredients 25
Steps:
- In a large bowl add all the meatball ingredients, and mix well using your clean hands. Shape the meat mixture into medium size meatballs. You should get around 20 meatballs.
- In a large skillet heat the olive oil over medium heat. Add the meatballs and fry until golden brown all around, should take about 7 minutes. If your skillet isn't large enough you may need to do this in a couple batches. Transfer the meatballs to a plate and set aside.
- In the same skillet, deglaze the skillet with the beef broth and stir and scrape all the brown bits at the bottom of the skillet. Bring to a simmer, and stir until there are no more brown bits stuck at the bottom of the skillet.
- Add the coriander, cumin, fennel seeds, red pepper flakes, salt, pepper and stir. Cook for about 1 minute, the liquid should have reduced by half.
- Add the onion, garlic, ginger and tomato paste to the skillet, stir and cook for 3 to 5 minutes or until the onion is soft and translucent.
- Add the tomato puree or passata to the skillet and stir. Bring to a boil and turn down the heat to a simmer. Simmer for 10 minutes, covered, so that it doesn't splatter everywhere, then add the meatballs. Toss the meatballs around in the sauce, then cover the skillet and simmer for another 20 minutes.
- Garnish with fresh mint and serve over pasta or couscous.
Nutrition Facts : Calories 276 kcal, Carbohydrate 17 g, Protein 23 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 92 mg, Sodium 528 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
MOROCCAN MEATBALLS
Provided by Guy Fieri
Categories side-dish
Time 1h30m
Yield 15 to 20 servings
Number Of Ingredients 21
Steps:
- For the sauce: Mix together the tomato sauce, cilantro, cumin, harissa, paprika and cinnamon.
- For the meatballs: Preheat the oven to 500 degrees F. Soak the bread in just enough water to cover for 1 minute. Pour into a colander and let sit for 10 minutes. Squeeze all the excess water out.
- Meanwhile, gently cook the onions and garlic until translucent. Let cool, then transfer to a bowl. Add the chuck, pork, cilantro, parsley, cumin, paprika, pepper, salt, chile powder, ginger and eggs and mix thoroughly.
- Portion and shape the mixture into 3 1/2-ounce balls. Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides.
- Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil. Braise the meatballs in the oven until cooked through but not dry, 20 minutes.
- Let cool slightly, then serve.
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
MOROCCAN LAMB MEATBALLS WITH HARISSA & COUSCOUS
All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt
Provided by John Torode
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
- Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
- Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.
Nutrition Facts : Calories 651 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Protein 33 grams protein, Sodium 0.84 milligram of sodium
BIKERS SPANISH MEATBALLS "ALBONDIGAS"
Spanish meatballs, "albondigas", make an authentic addition to a tapas selection. Alternatively, serve as a main course.
Provided by wigangiddy
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the meatballs, Put the minced meat in a bowl with the onion, garlic, parsley and breadcrumbs. Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs.
- Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly.
- Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.
- Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly coloured. Add the parsley, paprika and saffron, and pour in 300ml/½pt water. Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.
SPEEDY MOROCCAN MEATBALLS
A great twist on meatballs for a quick and tasty supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.
- Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander.
Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.58 milligram of sodium
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