Chicken Meatballs With Pistachio Morocco Recipes

CHICKEN PISTACHIO BALLS

Steps:

• Mix the chicken, nuts, breadcrumbs, lemon zest, coriander, mint, salt and pepper, and egg in a mixing bowl.
• Form the mixture into balls or patties and dredge in flour to lightly coat.
• Heat oil in large frypan and gently cook the chicken balls/patties, turning carefully, until golden.
• (For appetizers: serve on a plate with toothpicks.) For the sauce: Mix together the yogurt, chutney, lemon juice, and salt and pepper to taste; serve on the side as a dipper.
• You can also make a sauce with the yogurt, 2 Tbsp chopped cilantro, lemon juice, and salt and pepper to taste.
• Serves 2 as a main course; a nice rice salad or pilaf is a good accompaniment.

CHICKEN MEATBALLS WITH PISTACHIO - MOROCCO

Steps:

• Grind the chicken and bend it with the flour, beaten egg, spices, salt, and pistachios. Cut away about 1 tablespoon of the mixture to make each meatball.
• Roll the meatballs in the breadcrumbs.
• Heat the olive oil in a frying pan, and cook the meatballs about 10 minutes, turning them regularly.
• Serve with a spicy tomato sauce.

BAKED CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.

MOROCCAN CHICKEN WITH PISTACHIO COUSCOUS

Steps:

• Combine spices and rind in a bowl mix well, add chicken one breast at a time and rub spice mixture firmly into chicken. Cook chicken in a heated, oiled fry pan until browned on both sides and cooked through. Remove and set to one side.
• In same cleaned pan add capsicum and cook for 1 minute, stirring.
• While chicken is cooking, boil enough water to cover sachet's, with 1-2 teaspoons of vegetable stock added, place sachet's in water and cook for 1-2 min's until couscous softens.
• Cut bag open and pour into a large bowl fluff with fork, stir in juice and oil.
• Stir in nuts, sultana's and coriander.
• To Serve: Place couscous in a serving bowl, top with sliced chicken and capsicum.

CHICKEN OR TURKEY MEATBALLS (MOROCCAN STYLE)

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-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.