Moroccan Style Chicken Meatballs Recipes

MOROCCAN MEATBALLS

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 CHICKEN

Steps:

• Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
• Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
• Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

THE BEST MOROCCAN MEATBALLS RECIPE (KETO - 3G CARBS)

Steps:

• In a large bowl add the beef, half the grated onion, half the garlic, egg, cilantro, cumin, coriander, paprika, ginger, cinnamon, and salt. Mix well.
• Roll into 2 tablespoon-sized meatballs and set aside. We got 40.
• Place the oil, remaining onion and garlic into a nonstick frying pan over high heat. Saute for 3-5 minutes, until fragrant.
• Add the tomato paste and cook for another 3 minutes, then add to your slow cooker, followed by the passata and stock. Mix well.
• Add the meatballs to the sauce.
• Cook on low for 5 hours.
• Stir through the cilantro and serve with a side of Cauliflower Mash.

MOROCCAN MEATBALLS & COUSCOUS

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.

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 CHICKEN MEATBALLS WITH PARSLEY SAUCE

Steps:

• Combine the parsley, mint, yogurt, and lemon juice in a food processor. Blend until smooth and incorporated. Season with salt to taste. Set aside.
• Preheat the oven to 375°F. Heat a large skillet over medium heat. Add enough olive oil to generously coat the bottom. Add the onions. Let cook until tender and slightly caramelized, about 6 minutes. Stir in the garlic and spice blend. Cook for a minute or two longer to allow the garlic and spices to toast. Turn off the heat and let cool slightly.
• In a large mixing bowl, add the fresh breadcrumbs. Pour the warm water over top. Toss well, then let sit for 5 minutes so that the bread can absorb the water.
• Add the ground chicken thigh, ground chicken breast, salt, and onion mixture to the bowl. Use your hands to mix really well. Form the mixture into approximately 16 (2-oz) meatballs.
• Wipe out the skillet and heat again over medium heat. Coat the bottom with more olive oil. Once the oil is hot, place half of the meatballs into the skillet, leaving them about an inch apart. Sear the meatballs on one side until crisp and golden, flip, and sear on the other.
• Transfer the meatballs to a sheet pan. Repeat with the remaining meatballs. Once all of the meatballs are seared, transfer them to the oven to finish cooking for about 6-8 minutes, or until fully cooked through.
• Meanwhile, combine the water, salt, and olive oil in a saucepan for the couscous. Bring to a boil. Stir in the couscous, cover with a lid, turn off the heat, and allow to sit for 5 minutes. Fluff the couscous with a fork.
• Use a mandolin to shave the cucumbers thin. Toss with the lemon juice.
• Mound the couscous onto a serving plate. Place the meatballs on top. Spoon the parsley yogurt sauce over the meatballs. Garnish with the cucumbers, toasted pecans, feta cheese, and scallions. Drizzle olive oil over everything to finish. Tear more mint and parsley on top (optional).

GRILLED MOROCCAN MEATBALLS WITH YOGURT SAUCE RECIPE

Steps:

• Preheat the grill to medium-high heat (about 500 degrees).
• Mix together the egg, garlic, cumin, allspice, cilantro, salt and pepper in a medium bowl. Add the ground beef and panko and mix with your hands until well combined.
• Using a 1/3 cup measure, form 8 disc-shaped meatballs. (They will dome slightly on the grill, forming nicely rounded meatballs.)
• Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the meatballs, covered, for about 4 minutes per side, or until they are nicely browned on the exterior and no longer pink in the center. Transfer the meatballs to a serving plate and let rest for 3 minutes. Serve with the yogurt sauce and couscous, if desired.
• Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
• Freezer-Friendly Instructions: The meatballs can be frozen for up to 3 months. When you're ready to serve them, reheat them tightly covered in a 300°F oven, until hot in the center.

MOROCCAN STYLE MEATBALLS

Steps:

• In a large bowl, combine the ground meat, shallot, half of the minced garlic, half of the chopped herbs, the egg, and crumbled bread.
• Mix well to thoroughly combine, then form into 1 tablespoon meatballs.
• Heat a large skillet over medium heat. Add 1 tablespoon of the oil and fry your
• meatballs until golden browned on all sides.
• Set your meatballs aside on a plate.
• Heat the remaining tablespoon of oil and saute the remaining garlic together with the
• cumin, ginger, and paprika for 30 seconds, stirring constantly.
• Stir in your crushed tomatoes, honey, and the remaining chopped herbs.
• Reduce the heat to a low and simmer for 4-5 minutes to allow the flavors to develop.
• Return your meatballs to the skillet and continue to simmer until meatballs are cooked through and tender about 10 minutes.
• Serve your Moroccan meatballs over cooked quinoa, garnished with freshly chopped herbs.
• Enjoy!

MOROCCAN KEFTA TAGINE

Steps:

• Gather the ingredients.
• Peel, seed, and chop the tomatoes or, if they're very ripe, cut the tomatoes in half, seed them, and grate them .
• Mix the tomatoes with 1 finely chopped medium onion (if using), olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leaf in the base of a tagine or in a large, deep skillet.
• Cover and bring to a simmer over medium-low to medium heat. (Note: If using a clay or ceramic tagine on a heat source other than gas, be sure to place a diffuser between the tagine and burner.)
• Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.
• Gather the ingredients.
• Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper.
• Using your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries-about 3/4-inch in diameter.
• Add the meatballs (and chile peppers, if using) to the tomato sauce, along with a little water-1/4 cup is usually sufficient-and cover.
• Cook for about 30 to 40 minutes, or until the sauce is thick.
• Add the eggs to the tagine without breaking the yolks.
• Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.
• If desired, garnish with fresh parsley or cilantro, and serve immediately. Enjoy.

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 STYLE LAMB MEATBALLS

Steps:

• Chop your shallot very nicely, the smaller the better. Chop dill. Mix ground lamb with the above spices and ingredients in a mixing bowl. Mix all ingredients well and let them rest for 5-10 minutes before forming meatballs.
• Start forming your meatballs, I recommend making them on a smaller side, using 2 tablespoons of lamb mix. Set them aside and heat up your frying pan with 1 tablespoon of butter. I think cooking them in butter rather than in a frying oil does give lamb meatballs more color and flavor. When butter melted completely set heat on medium-high and add your meatballs to the pan. Cook for 3 minutes a side, and try not to move them around when they hit the pan to make sure they get a nice golden brown color. Total cooking time should be around 15 minutes.
• Let your meatballs rest for 5 minutes before serving. These Moroccan-style Lamb Meatballs are best served with some couscous and yogurt-based sauce like tzatziki or mint.