MIDDLE EASTERN MEATBALLS (KOFTA KEBABS)
Middle Eastern Meatballs (Kofta Kebabs) made in just one bowl and ready to bake in 15 minutes with authentic middle eastern spices, it tastes like the ground beef kebab you love but with minimal effort.
Provided by Sabrina Snyder
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Add all the ingredients except the beef into a bowl and stir well.
- Add in the beef and stir until just combined.
- Form into 1/4 cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
- Cook for 15-18 minutes or until cooked through.
Nutrition Facts : Calories 94 kcal, Carbohydrate 1 g, Protein 10 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 229 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
NORTH AFRICAN MEATBALLS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 30
Steps:
- To make the North African Sauce:
- In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.
- To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.
- In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley and serve over the Couscous with Dried Dates.
- Couscous with Dried Dates:
- Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste.
- Transfer to a serving bowl and serve.
- Yield: 4 servings
MOROCCAN TURKEY MEATBALLS WITH CITRUS COUSCOUS
Lighter than pasta and packed with protein - these meatballs make for a satisfying and superhealthy supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- In a big bowl, mix the mince, spices, onion and orange zest together really well with your hands. Roll the mixture into about 20 walnut-sized meatballs.
- Put the couscous in a bowl, pour over the hot chicken stock, cover with cling film and leave to stand for 10 mins.
- Heat the olive oil in a frying pan. add the meatballs and fry, turning often, for about 12 mins until browned all over and cooked through.
- Fluff the couscous up with a fork, stir in the chopped orange, coriander and some seasoning. Pile onto plates and serve with the meatballs.
Nutrition Facts : Calories 348 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.45 milligram of sodium
MIDDLE EASTERN TURKEY MEATBALLS WITH COUSCOUS
This recipe was my introduction to couscous, and I've never looked back. The first time I made it, I did accidentially use israeli couscous (don't try it!). The cinnamon is very subtle, and the meatballs are very complex in flavor. This is very healthy, and tastes sooo good!
Provided by MechanicalJen
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Spray large skillet with cooking spray. Sauté 3/4 cup onion until tender.
- Bring broth to a boil in small saucepan over high heat, stir in couscous and 1/4 tsp salt. Cover and remove from heat. Let stand 5 minutes. Stir in onion and spinach. Set aside.
- Meanwhile, combine turkey, egg substitute, remaining 1/4 cup onion, steak sauce, cinnamon, cumin, remaining salt and black pepper in medium bowl. Mix well. Shape into 1 inch balls (makes approximately 24).
- Spray skillet with cooking spray. Over medium high heat, add meatballs and cook until no longer pink, roughly 7 minutes.
- Add water and tomato paste to skillet, whisk until blended. Bring to a boil and reduce heat to low. Add meatballs. Cook until meatballs are hot.
- Serve meatballs and sauce over couscous mixture.
Nutrition Facts : Calories 177.5, Fat 8.1, SaturatedFat 2.1, Cholesterol 67.3, Sodium 661.2, Carbohydrate 6.8, Fiber 1.4, Sugar 3, Protein 19
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