Moroccanmeatballsinspicysauce Recipes
MOROCCAN MEATBALLS
Provided by Guy Fieri
Categories side-dish
Time 1h30m
Yield 15 to 20 servings
Number Of Ingredients 21
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-SPICED CHICKEN MEATBALLS
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
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 IN SPICY SAUCE
You can make the meatballs in advance and freeze them to save yourself some time. This is from Cooking Light.
Provided by A la Carte
Categories Meat
Time 6h20m
Yield 30 meatballs, 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the first 9 ingredients in a large bowl. Shape into 30 meatballs.
- Heat a large non-stick skillet over medium high heat. Coat the pan with cooking spray. Add half of the meatballs to the pan, cook 3 minutes or until browned, stirring frequently.
- Place browned meatballs in a slow cooker, and brown the remaining meatballs.
- Combine the tomato paste and next 7 ingredients. Add to the slow cooker with the remaining meatballs. Cover and cook on LOW for 6 hours.
- Serve over couscous if desired.
Nutrition Facts : Calories 294.3, Fat 12.3, SaturatedFat 4.8, Cholesterol 73.7, Sodium 535, Carbohydrate 19.6, Fiber 3.4, Sugar 9.8, Protein 26.6
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MOROCCAN MEATBALLS - JO COOKS
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- In a large bowl add all the meatball ingredients, and mix well using your clean hands. Shape the meat mixture into medium size meatballs. You should get around 20 meatballs.
- In a large skillet heat the olive oil over medium heat. Add the meatballs and fry until golden brown all around, should take about 7 minutes. If your skillet isn't large enough you may need to do this in a couple batches. Transfer the meatballs to a plate and set aside.
- In the same skillet, deglaze the skillet with the beef broth and stir and scrape all the brown bits at the bottom of the skillet. Bring to a simmer, and stir until there are no more brown bits stuck at the bottom of the skillet.
- Add the coriander, cumin, fennel seeds, red pepper flakes, salt, pepper and stir. Cook for about 1 minute, the liquid should have reduced by half.
MOROCCAN MEATBALLS | THE MEDITERRANEAN DISH
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- Make the shaved carrot salad first. Using a peeler, go ahead and peel the carrots into ribbons (or you can slice the carrots very thin sticks.) Place carrots and the remaining carrot salad ingredients into a bowl. Toss by hand to combine. Set aside or in the fridge for now.
- If making other fresh sides to serve along, prepare those as well and save in the fridge. Toss the cherry tomatoes and onions with a little olive oil and lemon juice, if you like, and season with salt and pepper. Save in the fridge.
- If using, prepare Tzatziki sauce per this recipe; plain Greek yogurt is fine too. Save in fridge for later.
- Prepare meatball mixture. Squeeze any liquid out of the bread and place in a large mixing bowl. Add the meat, onions, garlic, cilantro, Ras El Hanout, ground ginger, and cayenne. Sprinkle a generous pinch of kosher salt and black pepper. Using clean hands, mix/knead until meat mixture is well combined.
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