Moroccan Rice Meatballs Food

MOROCCAN MEATBALLS

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.

MOROCCAN RICE MEATBALLS

Steps:

• Melt the butter in a heavy based pan.
• Form the rice, meat, coriander, paprika and cinnamon into about 20 small meatballs.
• Cook a few at a time in butter until well browned.
• When all are cooked, return them to the pan; add onions, saffron, pepper and stock.
• Bring to the boil; cover and simmer about 40 minutes.
• Add the parsley and lemon juice; cook about 5 minutes.
• Serve with green vegetable salad.

MOROCCAN MEATBALLS

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.

MOROCCAN SPICED LAMB MEATBALLS IN CUMIN CORIANDER SPICED TOMATO SAUCE

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.

RICE MEATBALLS

Steps:

• In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.

MOROCCAN-SPICED CHICKEN MEATBALLS

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.

RICE MEATBALLS

Steps:

• Combine minute rice[right from box] with beef, egg, onion, salt, marjoram,pepper, and 1/2 cup tomato juice.
• Mix lightly.
• Shape mixture into 18 balls and place in skillet.
• Add sugar to remaining 2 cups of juice.
• Pour juice over meatballs in skillet.
• Bring mixture to boil, reduce heat, simmer, covered 15 minutes, basting occasionally.

MOROCCAN MEATBALLS

Steps:

• Mix the first 9 ingredients of the meatballs together.
• Using a teaspoon for size, form the meatball and roll around in your hand. Place aside, once all meatballs are made, heat the olive oil in a pan and cook the meatballs until they are almost cooked through.
• Then add the 3 ingredients for the sauce together and poor over meatballs, allow to simmer until meatballs are completely cooked.
• Meat mixture should be prepared night before but I never do and it's just as good!
• *I've also started cooking them in the oven and it's easier and just as tasty! I cook them 3/4 of the way then finish them in the sauce on the stove top or if I'm doing them for a party, throw them in the slow cooker with the sauce for a few hours. I even serve them in the slow cooker to keep them nice and warm.
• * I LOVE garlic and the tex-mex spice. I always add more -- If unsure how much to add, keep in mind you can always add a bit at a time into the sauce. I always enjoy a lot of sauce. I like to double the sauce, cook some garlic rice and serve everything on the rice.
• Have fun with this! I always play with the spices and amounts. Let me know if you come up with something good!