Moroccan Rice Meatballs Recipes

MOROCCAN MEATBALLS

Moroccan Meatballs image

Provided by Guy Fieri

Time 1h30m

Yield 15 to 20 servings

Number Of Ingredients 21

Ingredients

1 gallon tomato sauce
1/2 cup chopped fresh cilantro
1/4 cup ground cumin
1/4 cup harissa
3 tablespoons smoked paprika
1 tablespoon ground cinnamon
1 gallon bread cubes, day-old, no crust
5 cups minced yellow onions
3/4 cup minced garlic
5 pounds ground chuck
5 pounds ground pork
3/4 cup finely chopped fresh cilantro
3/4 cup finely chopped fresh parsley
1/4 cup cumin seeds, ground
1/4 cup smoked paprika
1/4 cup black peppercorns, ground
1/4 cup salt
4 teaspoons ancho chile powder
1 tablespoon ground ginger
10 eggs, whipped before adding
Vegetable oil

Steps:

For the sauce: Mix together the tomato sauce, cilantro, cumin, harissa, paprika and cinnamon.
For the meatballs: Preheat the oven to 500 degrees F. Soak the bread in just enough water to cover for 1 minute. Pour into a colander and let sit for 10 minutes. Squeeze all the excess water out.
Meanwhile, gently cook the onions and garlic until translucent. Let cool, then transfer to a bowl. Add the chuck, pork, cilantro, parsley, cumin, paprika, pepper, salt, chile powder, ginger and eggs and mix thoroughly.
Portion and shape the mixture into 3 1/2-ounce balls. Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides.
Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil. Braise the meatballs in the oven until cooked through but not dry, 20 minutes.
Let cool slightly, then serve.

MOROCCAN RICE MEATBALLS

Moroccan Rice Meatballs image

I found this very unique recipe and thought it sounded nice. I have never made these, but thought they are worth trying. Perhaps you will try them.8)

Provided by OceanIvy

Categories Meat

Time 25m

Yield 20 meatballs

Number Of Ingredients 12

Ingredients

500 g hamburger
200 g short-grain rice
2 medium onions, finely chopped
2 tablespoons lemon juice (40 ml)
1 teaspoon ground coriander
1 teaspoon ground paprika
1 teaspoon ground cinnamon
1/4 teaspoon powdered saffron
pepper
flat leaf parsley, finely chopped
2 cups chicken stock (500 ml)
150 g butter

Steps:

Melt the butter in a heavy based pan.
Form the rice, meat, coriander, paprika and cinnamon into about 20 small meatballs.
Cook a few at a time in butter until well browned.
When all are cooked, return them to the pan; add onions, saffron, pepper and stock.
Bring to the boil; cover and simmer about 40 minutes.
Add the parsley and lemon juice; cook about 5 minutes.
Serve with green vegetable salad.

MOROCCAN MEATBALLS

Moroccan Meatballs image

Back in high school we did a project in our gym where we cooked food from all over the world. I made these delicious little things and they were an instant hit! I ended up on the front page of the newspaper after everything was said and done. Kids love it! I just make it less spicy for them!

Provided by Stormy Nights in Ca

Categories One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs lean ground beef
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 bunch flat leaf parsley, finely chopped (small bouquet)
2 tablespoons cumin
1 1/2 teaspoons ground ginger
1/2-1 tablespoon Tex-Mex seasoning (depends how spicy you want it)
1/4-1/2 cup Italian seasoned breadcrumbs
1 egg
olive oil
1 (14 ounce) can tomato sauce
1 (14 ounce) can stewed tomatoes
1/2 teaspoon Tex-Mex seasoning
1 garlic clove, finely chopped

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!

Nutrition Facts : Calories 363.6, Fat 17.2, SaturatedFat 6.6, Cholesterol 133.6, Sodium 722, Carbohydrate 17.6, Fiber 3.2, Sugar 7.4, Protein 34.8

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