CHICKEN OR TURKEY MEATBALLS (MOROCCAN STYLE)
My husband's mom would make this for me while I was in Morocco. After the first time I tried to figure out what she put in it to make them so good. Mine were ok but not wonderful like hers. So the next time I was there I paid close attention when she made them.
Provided by FDADELKARIM
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix parsley, onion, & spices with the ground chicken (or turkey). Make sure it is well blended so that the spices are evenly distributed throughout the mixture.
- Make 1 inch balls flattened to about 1/2 inch thickness.
- Optional: Dip the balls into the flour until coated. (The ones in the picture have been made this way).
- Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.
- Place the balls into the heated oil. Turn frequently so they do not burn on the sides. Cook until they are done all the way through.
- Optional: To eat Moroccan style, use pieces of a thick bread to break off chunks of meatball. Pop into mouth & enjoy. (No utensils).
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.
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
SLOW-COOKER MOROCCAN TURKEY MEATBALLS
Provided by Food Network Kitchen
Categories appetizer
Time 3h30m
Yield 32 meatballs
Number Of Ingredients 18
Steps:
- Combine the tomatoes, chicken broth, apricots, onion and butter in a 7-to-8-quart slow cooker. Add 2 minced garlic cloves, 1 teaspoon molasses, 1 teaspoon paprika, 1/2 teaspoon pie spice, the lemon juice, 3/4 cup cilantro, 1/2 teaspoon salt and a few grinds of black pepper. Cover and set on high.
- Combine the turkey, breadcrumbs, creme fraiche, parsley and the remaining 1/4 cup cilantro, 1 minced garlic clove, 2 teaspoons paprika and 1/2 teaspoon pumpkin pie spice in a large bowl. Add the cayenne, 1 teaspoon salt and a few grinds of black pepper and mix with a spoon or your hands. Dampen your hands and form the mixture into about 32 meatballs, 1 1/2 inches each. Place the meatballs in a single layer in the slow cooker, nestling them in the sauce. Cover and cook on high, 3 hours.
- Just before serving, drizzle the meatballs with the remaining 1 tablespoon pomegranate molasses. Sprinkle with pomegranate seeds and scallions.
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.
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
MOROCCAN MEATBALL TAGINE WITH LEMON & OLIVES
A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
- Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
- Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.7 milligram of sodium
MOROCCAN STYLE CHICKEN MEATBALLS
Categories Chicken
Number Of Ingredients 10
Steps:
- Soak bread in water and squeeze dry.
- Mix bread with chicken, garlic, cilantro, mint and lemon.
- Add cinnamon, cumin and salt and mix well.
- Form into uniform balls.
- Saute balls in oil until nicely browned.
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- Combine the parsley, mint, yogurt, and lemon juice in a food processor. Blend until smooth and incorporated. Season with salt to taste. Set aside.
- Preheat the oven to 375°F. Heat a large skillet over medium heat. Add enough olive oil to generously coat the bottom. Add the onions. Let cook until tender and slightly caramelized, about 6 minutes. Stir in the garlic and spice blend. Cook for a minute or two longer to allow the garlic and spices to toast. Turn off the heat and let cool slightly.
- In a large mixing bowl, add the fresh breadcrumbs. Pour the warm water over top. Toss well, then let sit for 5 minutes so that the bread can absorb the water.
- Add the ground chicken thigh, ground chicken breast, salt, and onion mixture to the bowl. Use your hands to mix really well. Form the mixture into approximately 16 (2-oz) meatballs.
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