Moroccan Beef Meatballs Recipes

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MOROCCAN BEEF MEATBALLS



Moroccan Beef Meatballs image

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

1/4 cup olive oil
2 large onions
4 garlic cloves
1 egg
2 tablespoons milk
1/2 cup panko breadcrumbs
2/3 cup chopped fresh parsley
1 tablespoon chili powder
1/2 teaspoon cinnamon
1 1/4 lbs ground beef
16 ounces tomato sauce
2 teaspoons ground cumin
salt and cayenne pepper

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.

MOROCCAN MEATBALLS



Moroccan Meatballs image

Provided by Guy Fieri

Categories     side-dish

Time 1h30m

Yield 15 to 20 servings

Number Of Ingredients 21

1 gallon tomato sauce
1/2 cup chopped fresh cilantro
1/4 cup ground cumin
1/4 cup harissa
3 tablespoons smoked paprika
1 tablespoon ground cinnamon
1 gallon bread cubes, day-old, no crust
5 cups minced yellow onions
3/4 cup minced garlic
5 pounds ground chuck
5 pounds ground pork
3/4 cup finely chopped fresh cilantro
3/4 cup finely chopped fresh parsley
1/4 cup cumin seeds, ground
1/4 cup smoked paprika
1/4 cup black peppercorns, ground
1/4 cup salt
4 teaspoons ancho chile powder
1 tablespoon ground ginger
10 eggs, whipped before adding
Vegetable oil

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 MEATBALLS



Moroccan Meatballs image

A nice combination of taste, and a little different. I made these half size and served them as an appetizer with a tart cranberry dip. From local newspaper.

Provided by Derf2440

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1/2 small onion, chopped
1 garlic clove, smashed
1 lb ground lamb
1/2 cup cooked couscous
1 egg, beaten
2 tablespoons chopped fresh parsley
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Steps:

  • Preheat oven to 350°F.
  • In a small nonstick frypan, heat oil over medium heat.
  • Saute onion and garlic for 3 minutes or until browned.
  • In a medium bowl, combine ground lamb, couscous, egg, parsley, turmeric, cinnamon and ginger.
  • Add sauteed onion and garlic.
  • Mix well, form into 1 and 1/2 inch meatballs.
  • Place on a prepared baking sheet.
  • Bake in preheated oven for 30 minutes, turning after 15 minutes, until browned on all sides and no longer pink.

Nutrition Facts : Calories 387.1, Fat 30.1, SaturatedFat 12.3, Cholesterol 129.4, Sodium 87.5, Carbohydrate 6.2, Fiber 0.7, Sugar 0.5, Protein 21.4

MOROCCAN BEEF MEATBALL TAGINE



Moroccan Beef Meatball Tagine image

Provided by Jean Thiel Kelley

Categories     Garlic     Ginger     Onion     Bake     Sauté     Dinner     Raisin     Ground Beef     Saffron     Spinach     Cinnamon     Cilantro     Nutmeg     Chile Pepper     Breadcrumbs     Bon Appétit     Dairy Free

Yield Makes 6 servings

Number Of Ingredients 29

Meatballs:
1 1/2 pounds ground beef (20% fat)
1/3 cup coarsely grated onion
1/3 cup panko (Japanese breadcrumbs)*
1/4 cup chopped fresh cilantro
1 large egg, beaten to blend
2 garlic cloves, minced
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground ginger
Stew:
1 tablespoon olive oil
3 1/2 cups chopped onions
4 garlic cloves, minced
2 cinnamon sticks
1 teaspoon turmeric
1/8 teaspoon saffron threads, crumbled
2 cups beef broth
1 14.5-ounce can diced tomatoes in juice
1/4 cup golden raisins
2 cups 1/2-inch-thick carrot slices (cut on diagonal)
1/4 cup chopped fresh cilantro plus additional for garnish
1 5-ounce package baby spinach leaves
Couscous with Fresh Cilantro and Lemon Juice
Lemon wedges (for garnish)

Steps:

  • For meatballs:
  • Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.
  • For stew:
  • Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
  • Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.
  • Available in the Asian foods section of some supermarkets and at Asian markets.

SPEEDY MOROCCAN MEATBALLS



Speedy Moroccan meatballs image

A great twist on meatballs for a quick and tasty supper

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 8

1 tbsp olive oil
350g pack ready-made beef or chicken meatballs (approx 16)
1 large onion , sliced
100g dried apricot , halved
1 small cinnamon stick
400g tin chopped tomato with garlic
25g toasted flaked almond
handful coriander , roughly chopped

Steps:

  • Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.
  • Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander.

Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.58 milligram of sodium

MOROCCAN MEATBALLS



Moroccan Meatballs image

You may already have a favorite Italian-style meatball recipe. But do you have a favorite recipe for Moroccan Meatballs? You do now.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings, 3 meatballs each

Number Of Ingredients 10

1 cup brewed MAXWELL HOUSE Coffee, cooled
2 Tbsp. honey
1-1/2 tsp. potato starch
2 lb. ground beef
2 cloves garlic, minced
2 tsp. salt
2 tsp. paprika
1-1/2 tsp. ground cumin
1/2 tsp. ground allspice
1 small onion, thinly sliced

Steps:

  • Combine coffee, honey and potato starch; set aside. Mix meat, garlic, salt, paprika, cumin and allspice until well blended. Shape into 24 meatballs.
  • Cook in large nonstick skillet on medium heat 10 min. or until browned on all sides, stirring occasionally. Increase heat to medium-high.
  • Add onions and coffee mixture to skillet; stir until meatballs are evenly coated. Bring just to boil. Reduce heat to medium; simmer 10 min. or until meatballs are cooked through (160°F) and sauce is thickened, stirring occasionally.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 660 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 5 g, Protein 21 g

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