Speedy Moroccan Meatballs Food

MOROCCAN MEATBALLS -- TAGINE KEFTA

Steps:

• Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
• Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
• After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
• Place the meatballs in the sauce.
• Do not stir but just let them sit on top of the sauce.
• Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
• Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
• If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
• To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.

SPEEDY MOROCCAN MEATBALLS

Steps:

• Fry the meatballs in oil for 10 minutes, turning occasionally until cooked.
• Remove meatballs from pan and set aside.
• Add the onion and cook for a further 5 minutes, until soft.
• Add the apricots, cinnamon and tomatoes.
• Half fill the empty can with water and add to the pan, then bring to the boil and simmer for 5 minutes.
• Remove the cinnamon.
• Return the meatballs to the pan and coat with the sauce.
• Sprinkle over the almonds and cilantro.

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!

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 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.

MOROCCAN MEATBALLS IN SPICY SAUCE

Steps:

• Combine the first 9 ingredients in a large bowl. Shape into 30 meatballs.
• Heat a large non-stick skillet over medium high heat. Coat the pan with cooking spray. Add half of the meatballs to the pan, cook 3 minutes or until browned, stirring frequently.
• Place browned meatballs in a slow cooker, and brown the remaining meatballs.
• Combine the tomato paste and next 7 ingredients. Add to the slow cooker with the remaining meatballs. Cover and cook on LOW for 6 hours.
• Serve over couscous if desired.