Moroccan Meatballs Recipes

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MOROCCAN MEATBALLS WITH EGGS



Moroccan meatballs with eggs image

Serve up a Moroccan feast for friends without the mess, with our flavour-packed one-pan recipe

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 13

1 onion , finely chopped
3 tbsp olive oil
50g fresh breadcrumbs
250g pack lean lamb mince
½ tsp ground cinnamon
5 eggs
2 garlic cloves , sliced
1 courgette , thickly sliced
2 x 400g cans chopped tomatoes
2 tsp honey
½-1 tsp ras el hanout spice mix
20g bunch coriander , mostly chopped
400g can chickpeas , rinsed and drained

Steps:

  • Fry the onion in 1 tbsp oil until soft, then allow to cool. Mix with the breadcrumbs, mince, cinnamon, 1 egg, ½ tsp salt and lots of pepper, then shape into about 24 meatballs with wet hands. Fry in the remaining oil in a shallow pan for about 8 mins, moving them round until evenly browned. Lift out and set aside.
  • Add the garlic to the oil left in the pan and fry until softened. Add the courgette, fry for 1-2 mins, then tip in the tomatoes, honey, ras el hanout, three-quarters of the coriander, seasoning and a couple of tbsp water. Stir and cook until pulpy.
  • Stir in the chickpeas and add the meatballs. Make 4 hollows in the sauce, then break in the remaining eggs. Cover and cook for 4-8 mins over a low heat until the eggs are set. Scatter with coriander and serve straight from the pan with crusty bread for scooping up the sauce.

Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.94 milligram of sodium

MOROCCAN MEATBALLS & COUSCOUS



Moroccan Meatballs & Couscous image

Moroccan meatballs made with spiced lamb served with herb cous cous. This was just shown on TV here in the UK and I thought I'd save it on here for future reference, looks yummy!

Provided by English_Rose

Categories     Lamb/Sheep

Time 50m

Yield 16 meatballs, 4 serving(s)

Number Of Ingredients 23

1 lb ground lamb
1/2 onion, finely chopped
2 tablespoons harissa
1 tablespoon dried breadcrumbs
salt and pepper
2 tablespoons parsley, chopped
1 1/2 onions, finely chopped
4 garlic cloves, crushed
1 tablespoon fresh ginger, finely chopped
2 ounces dried apricots, chopped
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon coriander seed, crushed
1 (14 ounce) can chopped tomatoes
3/4 cup chicken stock
1 tablespoon honey
9 ounces couscous
1 3/4 cups chicken stock, hot
flat leaf parsley
fresh cilantro
1 lemon, juice
2 tablespoons extra virgin olive oil
1 1/2 ounces toasted sliced almonds

Steps:

  • Combine lamb, onion, harissa and flat leaf parsley and season, roll into golf ball sized meatballs and fry off in medium hot pan until coloured.
  • In a heavy based pan, fry the onion, garlic and ginger until softened, add the spices and cook for 1-2 minutes
  • Add the tomatoes and apricots, then add the meatballs, top up with the stock and cover with a lid and cook for 30 minutes After 20 mins add the honey and season.
  • Place the couscous in a bowl and pour over the boiling stock, cover with plastic wrap and leave to stand for 5 mins, fork through to separate the grains then add chopped herbs, toasted almonds, lemon juice ,olive oil and salt and pepper and mix.
  • Serve with toasted pita bread.

Nutrition Facts : Calories 857.8, Fat 41.7, SaturatedFat 13.6, Cholesterol 87.3, Sodium 325.4, Carbohydrate 87.7, Fiber 9.8, Sugar 20.5, Protein 36.1

MOROCCAN-SPICED CHICKEN MEATBALLS



Moroccan-Spiced Chicken Meatballs image

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

1 1/3 cups plain whole-milk yogurt
1 tablespoon, plus 1 teaspoon minced or grated garlic (about 4 cloves)
2 teaspoons lemon juice (from 1 lemon)
Kosher salt and black pepper
1 pound ground chicken (not 100 percent breast meat)
1/2 cup panko bread crumbs
1 large egg, lightly beaten
3 tablespoons minced fresh parsley, plus more for serving
1 tablespoon olive oil, plus more for frying
1 teaspoon light brown or granulated sugar
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
3 tablespoons toasted pine nuts (optional)

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



Moroccan Meatballs image

A nice combination of taste, and a little different. I made these half size and served them as an appetizer with a tart cranberry dip. From local newspaper.

Provided by Derf2440

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1/2 small onion, chopped
1 garlic clove, smashed
1 lb ground lamb
1/2 cup cooked couscous
1 egg, beaten
2 tablespoons chopped fresh parsley
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

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.

Nutrition Facts : Calories 387.1, Fat 30.1, SaturatedFat 12.3, Cholesterol 129.4, Sodium 87.5, Carbohydrate 6.2, Fiber 0.7, Sugar 0.5, Protein 21.4

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