Meatballs With Chick Peas Preserved Lemon Morocco Recipes
MEATBALLS WITH CHICK PEAS & PRESERVED LEMON -- MOROCCO
This recipe is one of my family's all time favourite meals. We used to make this with ground lamb or beef but decided that it was healthier (& just as tasty) to use chicken instead. You need plenty of fresh crusty bread to mop the delicious sauce up with. Sometimes I double up on the meatball ingredients & freeze half of the prepared meatballs to make it easier next time I cook this dish!
Provided by Um Safia
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- To Make The Meatballs:.
- Tear the bread into tiny pieces - to make breadcrumbs.
- In a large bowl, mix all of the meatball ingredients. Use your hands to squich the mixture together until it is mixed really well (I usually wear gloves to do this!).
- Allow the mixture to stand for 5 minutes then taking a tablespoon at a time, roll into meatballs.
- Gently fry them in a little olive oil or sunflower oil, until they are golden on all sides. Drain on kitchen paper & set aside.
- To Make The Sauce:.
- Fry the onion in a little oil. When it is a pale golden colour, add the spices & cook for a further minute.
- Remove the flesh from the preserved lemon. Wash well to remove some of the saltiness then cut very finely. Add the lemon & the rest of the ingredients (except the cilantro & the lemon juice) to the pan.
- Cover & simmer for 1 hour.
- After an hour, remove the lid. Reduce the sauce until you have just enough to serve the meatballs in - you don't want too much but you don't want to serve dry meatballs either! When the sauce is the right consistency, add the cilantro & lemon juice & cook for a minute.
- Sprinkle more finely chopped cilantro over the top & serve.
Nutrition Facts : Calories 156.6, Fat 2.2, SaturatedFat 0.5, Cholesterol 31.1, Sodium 599.7, Carbohydrate 28.3, Fiber 4.3, Sugar 2.5, Protein 6.4
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