Moroccan Turkey Meatballs With Citrus Couscous Food

MOROCCAN TURKEY MEATBALLS WITH CITRUS COUSCOUS

Steps:

• In a big bowl, using your hands, mix the mince, spices, onion and orange zest, really well to combine.
• Using your hands, roll out the meatball mix into about 20 walnut-sized balls.
• In a large bowl, stir the couscous and hot chicken stock together, cover with plastic wrap and let stand for 10 minutes, to cook.
• In a large frying pan, heat oil and add the meatballs. Fry, turning often, for about 12 minutes until cooked through and browned all over.
• Using a fork, fluff up the couscous and add the chopped orange, coriander and season to taste. Toss to combine.
• Divide the couscous and among serving plates and top with the meatballs, to serve.

SLOW-COOKER MOROCCAN TURKEY MEATBALLS

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 MEATBALL TAGINE WITH LEMON & OLIVES

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.

MOROCCAN MEATBALLS WITH HERB COUSCOUS

Steps:

• Meatballs:.
• Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well.
• Mix and form into little meatballs, should have around 30.
• Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over.
• Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes.
• Add the tomatoes and stock and season.
• Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.
• Couscous:.
• To make the couscous put in a bowl with the butter and some seasoning.
• Pour over the chicken stock and cover with clingfilm.
• Leave for 10 minutes. Stir the herbs through and serve with meatballs.

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.