Chicken Meatballs With Pistachio Morocco 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.

PISTACHIO AND POMEGRANATE MEATBALLS (KUFTEH-YE PESTEH-O ANAR)

Steps:

• To make the meatballs: Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes (do not over-mix). Cover and chill in the fridge for at least 10 minutes or up to 24 hours.
• Preheat the oven to 450°F (230°C). Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs, (about 12 x 14 in/30 x 35 cm) and set aside.
• Remove the turkey mixture from the fridge and shape into walnut-sized balls (about 1 1/2 tablespoons each, using an ice-cream scoop). Place the meatballs in the baking dish and brush well with oil. Bake in the oven for 15 minutes, until bottoms of the meatballs are lightly golden.
• Meanwhile, in another mixing bowl, combine all the ingredients for the glaze.
• Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate.
• Garnish with the pomegranate arils and serve warm with the sauce. These meatballs are perfect for wrapping with sprigs of fresh basil in lavash bread or green lettuce.

CHICKEN MEATBALLS WITH PISTACHIO - MOROCCO

Steps:

• Grind the chicken and bend it with the flour, beaten egg, spices, salt, and pistachios. Cut away about 1 tablespoon of the mixture to make each meatball.
• Roll the meatballs in the breadcrumbs.
• Heat the olive oil in a frying pan, and cook the meatballs about 10 minutes, turning them regularly.
• Serve with a spicy tomato sauce.

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.

CHICKEN MARSALA MEATBALLS

Steps:

• Heat a large skillet over medium-high heat. Swirl in olive oil and heat until very hot. Add sage leaves; fry until crisp, about 1 minute per side. Transfer sage leaves, using tongs, to a plate lined with paper towels. Remove skillet from heat, reserving oil.
• Mix ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper together in a large bowl. Form into balls using an ice cream scoop, a tablespoon, or your hands.
• Reheat oil in the skillet over medium heat. Cook meatballs until browned on all sides, about 7 minutes. Add mushrooms and shallot; cook until tender, about 5 minutes.
• Stir chicken broth, Marsala wine, butter, and arrowroot flour into the skillet. Cover and cook, stirring once, until sauce thickens slightly, 5 to 7 minutes.

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).

CHICKEN MEATBALLS WITH MOLOKHIEH, GARLIC, AND CILANTRO

Steps:

• To make the meatballs, place the breadcrumbs in a small bowl and cover with water. Stir, then drain through a colander, squeezing out most of the moisture from the bread. (If using grated zucchini, toss it with ½ tsp of salt and place in a sieve set over a bowl. Let to sit for 20 minutes, then use your hands to squeeze out as much liquid as possible.)
• Transfer the crumbs to a large bowl with the chicken, garlic, spices, herbs, lemon zest, ¾ tsp salt, and plenty of black pepper. Using well-oiled hands, shape into about 30 small balls; roughly a scant 1 oz/25g each.
• Put 1 tbsp of oil into a large nonstick sauté pan with a lid, and place over high heat. Once hot, add half the meatballs and cook for 2-3 minutes, turning throughout, until golden brown all over. Transfer the meatballs to a baking sheet and set aside. Keep the pan on the heat and continue with the remaining 1 tbsp of oil and remaining meatballs in the same way.
• Return the same pan to medium-high heat. Add the 2 garlic cloves, lemon rind, and stock and bring to a boil-this should take about 3 minutes. Add the molokhieh (or the spinach and okra combination), cinnamon, 2 tsp of salt, and plenty of black pepper, then decrease the heat to medium and cook, covered, for about 20 minutes, or until the molokhieh is bubbling and completely defrosted. Add the meatballs, parsley, and ½ cup/10g of cilantro and cook, covered, for another 10 minutes, or until completely cooked through. Stir in the lemon juice.
• To make the adha, meanwhile, put the olive oil into a small frying pan over medium-high heat. Add the garlic and cook for about 3 minutes, stirring occasionally, or until golden and crispy. Add the chile flakes, then remove from the heat and pour into a bowl. Stir in the cilantro and set aside.
• Divide the soup among four bowls and top with the fried garlic and remaining ½ cup/10g cilantro. Serve at once, with lemon wedges alongside.

ONE-POT MOROCCAN CHICKEN

Steps:

• Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Add chicken, tomatoes, carrots, celery, water, olives, raisins, ginger, salt, paprika, cumin, turmeric, oregano, cinnamon, and cayenne pepper; mix to combine. Bring to a boil, reduce heat, and simmer until chicken has cooked through and flavors have mingled, 25 to 35 minutes.
• Stir in lemon juice and garnish with cilantro.