Moroccan Beef And Lamb Meatballs Recipes
MOROCCAN BEEF AND LAMB MEATBALLS RECIPE
The most tender, juicy, and flavorful meatballs you'll ever have. It's an easy recipe that delivers an incredibly delicious dish with traditional Moroccan flair.
Provided by Wendy
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and mist with nonfat cooking spray.
- In a bowl, combine all ingredients, mixing well with hands. Form meat mixture into 20 1" meatballs. Place meatballs on baking sheet, and place in oven. Bake for about 18-22 minutes, or until meatballs are cooked through and no longer pink in the middle.
Nutrition Facts : Calories 225 kcal, Carbohydrate 4.4 g, Protein 31.8 g, Fat 8.3 g, SaturatedFat 3.2 g, Cholesterol 94 mg, Sodium 668 mg, Fiber 1.6 g, Sugar 1.3 g, ServingSize 1 serving
MOROCCAN LAMB COCKTAIL MEATBALLS
Make and share this Moroccan Lamb Cocktail Meatballs recipe from Food.com.
Provided by lazyme
Categories Lamb/Sheep
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine boiling water, chicken granules, onion salt and pepper.
- Stir in couscous; cover and let stand 10 minutes.
- Stir in lamb and egg; mix well. Form into 3/4 to 1-inch meatballs; place in baking pans.
- Bake in 350ºF oven for 12 to 15 minutes or until done.
- Drain, keep warm.
- In small saucepan, combine gravy, apricots, preserves, broth, turmeric, ginger, cinnamon and raisins.
- Bring to a boil.
- Simmer 5 minutes.
- Pour over meatballs, toss to coat.
Nutrition Facts : Calories 186.3, Fat 10.1, SaturatedFat 4.3, Cholesterol 46.1, Sodium 222.9, Carbohydrate 15.9, Fiber 0.9, Sugar 8.1, Protein 8.7
MOROCCAN BEEF MEATBALLS
Love the chili, cinnamon, and cumin in these tasty meatballs! From "The Meatball Cookbook Bible"....
Provided by loof751
Categories Meatballs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop the onions and mince the garlic.
- Line a rimmed baking sheet with foil and spray with cooking spray.
- Heat oil in a skillet over medium-high heat. Saute the onion and garlic for about 3 minutes.
- In a large bowl combine egg, milk, breadcrumbs, 1/3 cup parsley, chili powder, and cinnamon. Mix well. Add half of the onion mixture and the beef, season to taste with salt and cayenne, and mix well again.
- Form the mixture into 2-inch meatballs and place on prepared baking sheet. Spray the tops of the meatballs with cooking spray. Broil 6 inches from heat, turning to brown on all sides.
- Add tomato sauce and cumin to the remaining onion and garlic mixture in the skillet. Bring to a boil over medium-high heat, stirring occasionally.
- Put the browned meatballs into the sauce. Return to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Turn the meatballs occasionally with a slotted spoon while simmering.
- Top with remaining parsley. Serve meatballs and sauce over couscous or rice.
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BEST MOROCCAN MEATBALLS (VIDEO) - THE MEDITERRANEAN DISH
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5/5 (24)Calories 41 per servingCategory Meat And Poultry
- 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.
MOROCCAN MEATBALLS RECIPE (BEEF OR LAMB) L PANNING THE …
From panningtheglobe.com
5/5 (5)Total Time 1 hrCategory DinnerCalories 311 per serving
- Heat oil over medium heat in a large heavy pot and sauté onions for 5 minutes, stirring often, until they start to soften. Add the spices: cumin, paprika, turmeric, salt, cinnamon, chili pepper and black pepper, and sauté for 2 minutes, stirring, to toast the spices. Add the chopped tomatoes, bring sauce to a simmer, and cook at the lowest possible simmer, covered, for 20 minutes.
- While the sauce is simmering, use your hands to gently combine the ground beef (or lamb) with the grated onion, garlic, 3 tablespoons of chopped cilantro and spices: salt, black pepper, paprika, cumin and Aleppo (or chili powder); roll gently into small, ping pong ball sized balls. (Makes about 20-25 meatballs).
- (optional but recommended – see notes below) Heat 1 tablespoon of vegetable oil in a skillet over medium heat and sauté the meatballs for 5-6 minutes, turning often, to brown them on all sides.
- When the sauce has cooked for 20 minutes, add the meatballs, cover the pot, and cook the meatballs for 15 minutes at the lowest possible simmer. Cooking on low heat is crucial for tender meatballs. Stir in 2-3 tablespoons of remaining chopped cilantro just before serving.
MOROCCAN LAMB MEATBALLS - BOWL OF DELICIOUS
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4.9/5 (8)Total Time 40 minsCategory DinnerCalories 477 per serving
- In a large mixing bowl, mix together half the diced yellow onion, the breadcrumbs (1/3 cup), milk (1/4 cup), egg, 1 teaspoon kosher salt (see notes), and 1 tablespoon of the ras el hanout.
- Add the ground lamb to the bowl and mix until everything is just combined (try not to over mix- using your hands is a good way to combine everything but you can use a spoon if you prefer).
- Heat the olive oil (2 tablespoons) in a 12" skillet over medium-high heat. Roll the lamb mixture into 1-inch balls (I like using a cookie scoop to measure them equally into my hands, then give them a gentle roll) and place directly in the skillet. When all the meatballs have been added, sear for 1 more minute undisturbed. Flip to the other side (starting with the meatballs that were added to the skillet first) and allow to sear for 2 more minutes. Remove to a plate.
- Add the other half of the diced onions to the skillet and sauté until softened and starting to brown (about 3 minutes- there should be plenty of oil and fat left in the skillet but if it's dry you can add some more olive oil). Turn down the heat to medium and add the minced garlic (2 cloves) and the other 1 tablespoon of ras el hanout and sauté for 30 seconds to 1 minute longer, until spices and garlic are fragrant. Add the canned diced tomatoes (15 oz.), the chicken broth (1 cup), and the raisins (1/4 cup), stir together, and bring to a gentle simmer.
MOROCCAN LAMB MEATBALLS | RECIPETIN EATS
From recipetineats.com
5/5 (54)Total Time 25 minsCategory MainsCalories 524 per serving
- Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture - should have 22 - 24 meatballs.
- Heat oil in a skillet over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate, then cook the remaining meatballs.
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