Meatballtomatosaucemoroccantagine Recipes

MOROCCAN MEATBALLS IN TOMATO SAUCE

Steps:

• Make Meatballs: Place lamb in a large bowl. Measure in 1 1/2 tsp paprika, 1 tsp cumin, half the chopped parsley, and 1 tsp salt. Mix to incorporate seasonings through meat. Roll meat into 1 inch balls and set aside.
• Make the Sauce: Turn on food processor and drop garlic through feed tube. Let machine run until garlic is chopped, then stop. Remove lid and scrape down sides of the bowl. Add teh drained toamtoes, olive oil, tomato paste, and onion. Add remaining 1 1/2 tsp paprika, 1 tsp cumin, 1/2 tsp salt, and remaining parsley. Process until nearly smooth. Scrape into a pan or deep skillet that is 10 inches across. Set over medium heat and bring to a boil. Cook 2-4 minutes and then remove from heat.
• Nestle meatballs into sauce in a single layer. Swirl pan gently to ensure that meatballs are covered with sauce. Set over medium heat with lid slightly ajar and cook 10-12 minutes, until meatballs are cooked through. Taste and add more salt if necessary. If sauce is very thick, add a bit of water. Serve.

MEATBALL & TOMATO SAUCE (MOROCCAN TAGINE)

Steps:

• Mix the onion, parsley, spices, & beef together. Form into 1 inch balls, flatten & then brown in oil. When done, remove from the heat & cover.
• Drain about half the juice from the diced tomatoes & place into a sauce pan. Add the tomato sauce, onion, garlic, parsley, olive oil & spices. Simmer, uncovered for 20 minutes or until the sauce has thickened.
• Add the meatballs to the sauce & continue cooking together for another 5-10 minutes.
• Serve with Moroccan bread to soak up the sauce. It is also great served over pasta.