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
NORTH AFRICAN MEATBALLS
In France, meatballs are called boulettes, and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. This recipe is an amalgam of several that I found on my bookshelf, among them one called boulettes tangéroises in an old French cookbook. Since I like things a bit spicier, my boulettes are more like Tunisian ones, in which hot pepper is more assertive.
Provided by David Tanis
Categories dinner, main course
Time 1h15m
Yield 4 to 6 servings, about 36 meatballs
Number Of Ingredients 33
Steps:
- Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.
- Make the meatballs: Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
- In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
- With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender.
- Meanwhile, make the couscous, if desired: Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.
- Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired.
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
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
BEST MOROCCAN MEATBALLS
These are the best Moroccan meatballs you will make at home Easy, bite-size skillet meatballs, grilled with just a little bit of extra virgin olive oil. But the draw is in big flavors from aromatics and warm Moroccan spices. Serve these meatballs in pita pockets with minty carrot salad, olives, and other fresh items. Or, use them as a little party appetizer.
Provided by Suzy Karadsheh
Categories Meat and Poultry
Time 37m
Number Of Ingredients 21
Steps:
- Make the shaved carrot salad first. Using a peeler, go ahead and peel the carrots into ribbons (or you can slice the carrots very thin sticks.) Place carrots and the remaining carrot salad ingredients into a bowl. Toss by hand to combine. Set aside or in the fridge for now.
- If making other fresh sides to serve along, prepare those as well and save in the fridge. Toss the cherry tomatoes and onions with a little olive oil and lemon juice, if you like, and season with salt and pepper. Save in the fridge.
- If using, prepare Tzatziki sauce per this recipe; plain Greek yogurt is fine too. Save in fridge for later.
- Prepare meatball mixture. Squeeze any liquid out of the bread and place in a large mixing bowl. Add the meat, onions, garlic, cilantro, Ras El Hanout, ground ginger, and cayenne. Sprinkle a generous pinch of kosher salt and black pepper. Using clean hands, mix/knead until meat mixture is well combined.
- Divide the meat mixture into small meatballs (mine were about 1 tbsp each). The size here is relative, but they're meant to be small bite-sized meatballs. Arrange the meatballs on a tray and cover. Refrigerate for 30 minutes (if you really don't have the time, you can skip this part. See notes.)
- When you're ready, heat a cast iron skillet (or a frying skillet) over medium heat. Drizzle the meatballs with some extra virgin olive oil and cook in your hot skillet over medium heat for about 7 minutes or so, turning occasionally, until cooked through and charred. Do this in batches if needed.
- Serve meatballs hot in pita pockets. Add the carrot salad and other prepared toppings in. Or, leave meatballs in skillet with the shaved carrot salad and other items on the side, let everyone decide how they'd like to enjoy them!
Nutrition Facts : ServingSize 1 meatball, Calories 41 calories, Sugar 0.4 g, Sodium 94.2 mg, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 1.3 g, Fiber 0.3 g, Protein 4.2 g, Cholesterol 11.3 mg
MOROCCAN BEEF MEATBALLS
Love the chili, cinnamon, and cumin in these tasty meatballs! From "The Meatball Cookbook Bible"....
Provided by loof751
Categories Meatballs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop the onions and mince the garlic.
- Line a rimmed baking sheet with foil and spray with cooking spray.
- Heat oil in a skillet over medium-high heat. Saute the onion and garlic for about 3 minutes.
- In a large bowl combine egg, milk, breadcrumbs, 1/3 cup parsley, chili powder, and cinnamon. Mix well. Add half of the onion mixture and the beef, season to taste with salt and cayenne, and mix well again.
- Form the mixture into 2-inch meatballs and place on prepared baking sheet. Spray the tops of the meatballs with cooking spray. Broil 6 inches from heat, turning to brown on all sides.
- Add tomato sauce and cumin to the remaining onion and garlic mixture in the skillet. Bring to a boil over medium-high heat, stirring occasionally.
- Put the browned meatballs into the sauce. Return to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Turn the meatballs occasionally with a slotted spoon while simmering.
- Top with remaining parsley. Serve meatballs and sauce over couscous or rice.
MOROCCAN MEATBALLS
Make and share this Moroccan Meatballs recipe from Food.com.
Provided by Food.com
Categories Meatballs
Time 1m
Yield 35 meatballs
Number Of Ingredients 18
Steps:
- For the spicy tomato sauce:.
- In a large saucepan, heat the oil over medium heat, then add the onions. Saute until soft and fragrant. Add the garlic and harissa and saute for 2 to 3 minutes. Add the tomatoes and bring to a boil. Stir in the broth and season with salt and pepper. Bring to a simmer, then simmer the sauce for 10 minutes before finishing with the parsley.
- For the meatballs:.
- In a large mixing bowl, combine the ground beef, breadcrumbs, onions egg, coriander, cumin, cinnamon, curry powder and dried oregano. Shape the mixture into 35 meatballs.
- In a large skillet over medium heat, add 2 tablespoons olive oil. Add half of the meatballs and brown on all sides, 8 to 10 minutes. Remove to a plate and repeat with the remaining olive oil and meatballs. Serve warm with the spicy tomato sauce.
- Serving suggestion:.
- Israeli couscous, rice or pita bread with yogurt sauce.
- Cook's Notes:.
- Instructions for freezing:.
- After forming and browning the meatballs, place on a parchment-lined baking sheet and put into the freezer overnight. In the morning, remove the sheet tray, place the meatballs in a re-sealable plastic bag and return to the freezer until ready to use.
- Instructions for reheating:.
- Preheat your oven to 425 degrees F. Remove the meatballs from the freezer and place on a parchment-lined baking sheet. Bake until the meatballs have cooked through, 10 to 12 minutes.
Nutrition Facts : Calories 74.1, Fat 5.1, SaturatedFat 1.5, Cholesterol 18.5, Sodium 84.5, Carbohydrate 2.7, Fiber 0.4, Sugar 0.9, Protein 4.3
MOROCCAN MEATBALLS ~ KEFTA TAGINE
These Moroccan meatballs, or kefta tagine, are made with spiced ground beef or lamb, and bathed with a buttery saffron-cilantro sauce.
Provided by Paula Wolfert
Categories Mains
Time 1h5m
Number Of Ingredients 26
Steps:
- Toast the saffron strands in a warm, but not hot, skillet for just a minute or so. Crush again.
- Soak the crushed, toasted saffron strands in the hot water and store in a small jar in the refrigerator for up to a week. Pour out 1/4 cup saffron water for use in this recipe and reserve the remaining 3/4 cup for another use (see LC Note above). For longer storage of the saffron water, quadruple the recipe quantities above, pour the saffron water into a plastic ice cube tray, and freeze into cubes. Once they are frozen, shake out the cubes and store in a freezer bag. Each cube will be equivalent to 2 tablespoons saffron water or a good pinch of dried saffron threads.
- Combine the ground lamb or beef, crème fraîche or beef suet, paprika, cumin, coriander, cinnamon, nutmeg, cayenne, salt and pepper, parsley and cilantro in a food processor and blend until a paste forms. Transfer to a bowl, cover, and refrigerate for at least 30 minute or until ready to cook.
- Shape the meat mixture into 24 olive-size balls and place on a plate. If you think you may not have seasoned the meatballs sufficiently with salt and pepper, pinch off a tiny bit of a meatball, sizzle it up in a skillet, and taste it. Season the meat mixture accordingly.
- Place an 11- or 12-inch tagine or cazuela or Dutch oven on a heat diffuser, if you have one, over medium-low heat. Add the grated onion, butter, saffron water, spices, salt, 3/4 cup of the cilantro, and hot water.
- Slowly raise the heat and bring to a boil, then reduce the heat to medium-low, cover, and simmer gently to blend the flavors, about 10 minutes.
- Add the kefta, or meatballs, to the sauce and poach, covered, for 30 minutes, turning them midway through the cooking.
- Add the lemon juice to the sauce. Taste and correct the seasoning with salt and pepper. Transfer the hot pot to a wooden surface or a folded towel placed on a serving plate and garnish with the remaining 1/4 cup cilantro.
- Spoon the kefta and sauce directly from the pot onto plates, with warm slices of toasted bread for mopping up the sauce.
Nutrition Facts : ServingSize 1 portion, Calories 372 kcal, Carbohydrate 6 g, Protein 24 g, Fat 28 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 96 mg, Sodium 388 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 11 g
MOROCCAN BEEF MEATBALL TAGINE
Provided by Jean Thiel Kelley
Categories Garlic Ginger Onion Bake Sauté Dinner Raisin Ground Beef Saffron Spinach Cinnamon Cilantro Nutmeg Chile Pepper Breadcrumbs Bon Appétit Dairy Free
Yield Makes 6 servings
Number Of Ingredients 29
Steps:
- For meatballs:
- Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.
- For stew:
- Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
- Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.
- Available in the Asian foods section of some supermarkets and at Asian markets.
More about "moroccan beef meatballs food"
GRILLED MOROCCAN MEATBALLS WITH YOGURT ... - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Middle Eastern, MoroccanTotal Time 30 minsCategory DinnerCalories 418 per serving
- Mix together the egg, garlic, cumin, allspice, cilantro, salt and pepper in a medium bowl. Add the ground beef and panko and mix with your hands until well combined.
- Using a 1/3 cup measure, form 8 disc-shaped meatballs. (They will dome slightly on the grill, forming nicely rounded meatballs.)
- Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the meatballs, covered, for about 4 minutes per side, or until they are nicely browned on the exterior and no longer pink in the center. Transfer the meatballs to a serving plate and let rest for 3 minutes. Serve with the yogurt sauce and couscous, if desired.
MOROCCAN LAMB MEATBALLS - RECIPETIN EATS
From recipetineats.com
5/5 (49)Total Time 25 minsCategory MainsCalories 524 per serving
- Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture - should have 22 - 24 meatballs.
- Heat oil in a skillet over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate, then cook the remaining meatballs.
CLASSIC MOROCCAN MEATBALL TAGINE WITH TOMATO SAUCE - …
From tasteofmaroc.com
4.8/5 (37)Total Time 1 hr 10 minsCategory Main CourseCalories 560 per serving
- Combine the ground meat with the onion, herbs and spices. Use your hands to knead the mixture for a minute or two until the seasoning is evenly distributed.
- Peel, seed and chop the tomatoes. Set aside. (Or, if the tomatoes are very soft, cut them in half crosswise, remove the seeds, and then grate the flesh to a pulp; discard the skin.)
SPICED MOROCCAN MEATBALLS RECIPE - TABLESPOON.COM
From tablespoon.com
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).
MOROCCAN MEATBALLS | DINNER RECIPES | TESCO REAL FOOD
From realfood.tesco.com
5/5 (609)Total Time 50 minsCategory DinnerCalories 740 per serving
MOROCCAN KEFTA KEBAB RECIPE WITH GROUND BEEF OR LAMB
From thespruceeats.com
Ratings 269Calories 326 per servingCategory Dinner, Entree, Lunch
MOROCCAN BEEF KOFTAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (50)Total Time 34 minsCategory Entree, Lunch, DinnerCalories 355 per serving
MOROCCAN MEATBALLS RECIPE (BEEF OR LAMB) L PANNING THE GLOBE
From panningtheglobe.com
5/5 (4)Total Time 1 hrCategory DinnerCalories 311 per serving
- Heat oil over medium heat in a large heavy pot and sauté onions for 5 minutes, stirring often, until they start to soften. Add the spices: cumin, paprika, turmeric, salt, cinnamon, chili pepper and black pepper, and sauté for 2 minutes, stirring, to toast the spices. Add the chopped tomatoes, bring sauce to a simmer, and cook at the lowest possible simmer, covered, for 20 minutes.
- While the sauce is simmering, use your hands to gently combine the ground beef (or lamb) with the grated onion, garlic, 3 tablespoons of chopped cilantro and spices: salt, black pepper, paprika, cumin and Aleppo (or chili powder); roll gently into small, ping pong ball sized balls. (Makes about 20-25 meatballs).
- (optional but recommended – see notes below) Heat 1 tablespoon of vegetable oil in a skillet over medium heat and sauté the meatballs for 5-6 minutes, turning often, to brown them on all sides.
- When the sauce has cooked for 20 minutes, add the meatballs, cover the pot, and cook the meatballs for 15 minutes at the lowest possible simmer. Cooking on low heat is crucial for tender meatballs. Stir in 2-3 tablespoons of remaining chopped cilantro just before serving.
MOROCCAN MEATBALLS WITH HERBED SLAW - ONTARIO BEEF
From ontbeef.ca
Servings 6Estimated Reading Time 3 minsCategory Quick MealsTotal Time 45 mins
- In a large bowl, whisk oil with lemon juice, vinegar, garlic, mustard, honey, cumin, salt and pepper. Add cabbage, carrot and onion; toss to coat. Let stand at room temperature for 30 minutes. Stir in parsley and mint.
- Preheat oven to 400°F (200°C). In a large bowl, mash kidney beans with a potato masher until just thoroughly mashed. Add eggs, onion, garlic, cumin, coriander and cinnamon; stir to combine. Add beef, breadcrumbs, salt and pepper. Gently mix well. Form into 24 meatballs.
- Arrange meatballs on a greased foil-lined baking sheet. Bake for 20 minutes or until golden brown and an instant-read thermometer registers 160°F (71°C) when inserted into center of meatball. Serve with slaw and toasted pita.
KEFTA - MOROCCAN MEATBALLS RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
4.5/5 (24)Total Time 1 hrCategory Main DishCalories 627 per serving
- In a large bowl, add the ground beef, Moroccan spices, finely minced onion, minced garlic, ground ginger, zest of one lemon, salt, parsley, and a generous pinch of black pepper. Mix to combine. Go ahead, use your hands.
- Melt the butter in a large pan over medium heat. Add the onions, dried chilies, minced fresh ginger, and ground turmeric. Cook, stirring occasionally, until onions have browned (about 3-4 minutes).
BEST MOROCCAN MEATBALLS RECIPE - HOW TO MAKE MOROCCAN ...
From goodhousekeeping.com
Servings 4Total Time 25 minsCategory Main Dish, MeatCalories 395 per serving
- Heat broiler. In large bowl, beat egg, then add panko, spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Transfer meatballs to rimmed baking sheet, then broil on rack in upper portion of oven until browned, 2 to 3 minutes.
- Reduce oven temperature to 425°F. Remove meatballs from oven and carefully pour out any excess fat.
TASTY MOROCCAN MEATBALLS RECIPE - TASTY, LOW-CARB & DELICIOUS
From myketokitchen.com
4.8/5 (8)Category Dinner, Main CourseCuisine MoroccanCalories 363 per serving
- In a large bowl add the beef, half the grated onion, half the garlic, egg, cilantro, cumin, coriander, paprika, ginger, cinnamon, and salt. Mix well.
- Place the oil, remaining onion and garlic into a nonstick frying pan over high heat. Saute for 3-5 minutes, until fragrant.
- Add the tomato paste and cook for another 3 minutes, then add to your slow cooker, followed by the passata and stock. Mix well.
MOROCCAN BEEF AND LAMB MEATBALLS RECIPE - 5 POINTS - LAALOOSH
From laaloosh.com
4.4/5 (21)Total Time 35 minsServings 4Calories 225 per serving
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and mist with nonfat cooking spray.
- In a bowl, combine all ingredients, mixing well with hands. Form meat mixture into 20 1” meatballs. Place meatballs on baking sheet, and place in oven. Bake for about 18-22 minutes, or until meatballs are cooked through and no longer pink in the middle.
MOROCCAN MEATBALLS (PALEO) - WHOLESOMELICIOUS
From wholesomelicious.com
4.8/5 (4)Estimated Reading Time 3 minsServings 8Total Time 55 mins
- In a large bowl, combine both meats, 1 tbsp of the moroccan spice, almond flour, egg, and fresh cilantro. Mix with your hands and incorporate the spices completely. Form into 1 - 1.5 inch balls, and place on a baking sheet. Bake for about 15 minutes, or until cooked through.
- Meanwhile, make your sauce. Heat a large saucepan, dutch oven, or cast iron skillet to medium heat. Once hot, add oil, then toss in onion. Cook 2-3 minutes, then add in garlic and ginger. Cook for another 2 minutes until fragrant.
MOROCCAN LAMB MEATBALLS (IN A SWEET TOMATO SAUCE) - BOWL ...
From bowlofdelicious.com
4.7/5 (3)Total Time 40 minsCategory DinnerCalories 477 per serving
- In a large mixing bowl, mix together half the diced yellow onion, the breadcrumbs (1/3 cup), milk (1/4 cup), egg, 1 teaspoon kosher salt (see notes), and 1 tablespoon of the ras el hanout.
- Add the ground lamb to the bowl and mix until everything is just combined (try not to over mix- using your hands is a good way to combine everything but you can use a spoon if you prefer).
- Heat the olive oil (2 tablespoons) in a 12" skillet over medium-high heat. Roll the lamb mixture into 1-inch balls (I like using a cookie scoop to measure them equally into my hands, then give them a gentle roll) and place directly in the skillet. When all the meatballs have been added, sear for 1 more minute undisturbed. Flip to the other side (starting with the meatballs that were added to the skillet first) and allow to sear for 2 more minutes. Remove to a plate.
- Add the other half of the diced onions to the skillet and sauté until softened and starting to brown (about 3 minutes- there should be plenty of oil and fat left in the skillet but if it's dry you can add some more olive oil). Turn down the heat to medium and add the minced garlic (2 cloves) and the other 1 tablespoon of ras el hanout and sauté for 30 seconds to 1 minute longer, until spices and garlic are fragrant. Add the canned diced tomatoes (15 oz.), the chicken broth (1 cup), and the raisins (1/4 cup), stir together, and bring to a gentle simmer.
MOROCCAN BEEF MEATBALLS RECIPE - HELLOFRESH
From hellofresh.co.nz
Cuisine MoroccanTotal Time 40 minsEstimated Reading Time 4 mins
- Finely chop the garlic (or use a garlic press). Pick and finely chop the mint leaves. Thinly slice the spring onion. Finely chop the brown onion. Grate the courgette and carrot (unpeeled). Roughly chop the baby spinach leaves.
- In a large bowl, combine the beef mince, ras el hanout, egg, fine breadcrumbs (see ingredients list), the salt, 1/2 the garlic, 1/2 the mint and a pinch of pepper. Using damp hands, shape a heaped spoonful of the beef mixture into a meatball. Place on a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.
- Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing until golden, 2-3 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the meatballs and cook, turning often, until browned, 5-6 minutes. (The meatballs will continue cooking in step 4.) Transfer to a plate.
- Return the frying pan to a medium-high heat. Add the onion and cook until slightly softened, 3 minutes. Add the courgette, carrot and remaining garlic and cook until soft, 5 minutes. Add the tomato paste, crushed & sieved tomatoes, water (for the sauce) and 2 crumbled vegetable stock cubes. Bring to the boil, then reduce the heat to low and add the meatballs. Simmer until the meatballs are cooked and sauce thickens, 5 minutes. Stir in the butter until melted. Season to taste with salt and pepper. TIP: Add a little water if the sauce is too thick.
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Estimated Reading Time 3 mins
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5/5 (1)Estimated Reading Time 4 minsServings 10
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From recipes.sainsburys.co.uk
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