MOROCCAN MEATBALL AND LENTIL BAKE WITH COMPANY!
A lightly spiced & fruity North African inspired dish with a tasty vegetable accompaniment or company as the title says! Made with easily available ingredients & it is also very adaptable. This recipe is a complete meal, but you could if you wish, serve it alongside steamed rice or couscous. Flatbreads would also be ideal, especially for mopping up all the lentils & spicy juices.
Provided by French Tart
Categories Lentil
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 32
Steps:
- Heat oven to 180C/fan 160C/gas 4.
- MEATBALLS:.
- Mix the garlic, cumin, coriander and cinnamon, salt & pepper together.
- Break up any lumps in the minced beef and add the spices, finely diced onion and the beaten egg.
- Mix together well, using your hands.
- Shape into balls the size of a walnut - you should get about 32 to 36 meatballs.
- Roll them into the flour and heat up the olive oil in a large frying pan.
- Fry them in batches - do not overcrowd the pan - fry until golden brown, are firm & keeping their shape.
- Put the meatballs to one side.
- LENTILS:.
- Heat up the olive oil in the same frying pan as the meatballs were cooked inches.
- Fry the garlic and onion over a low heat until translucent & golden but not brown.
- Add the spices and then the lentils and stir them around to get a good coating of the oil.
- Add the tinned tomatoes, vegetable stock, cinnamon stick & the dried apricots.
- Give them all a good stir and cook over a low heat for about 2 minutes.
- Pour the lentils into a large ovenproof dish and place the meatballs on top. Scatter the cherry tomatoes around the meatballs.(They look good if kept on the vine).
- Cover and cook for about 1 hr, or until the sauce has thickened.
- Take the cover off for the last 10-15 minutes and allow the meatballs & cherry tomatoes to brown.
- Remove the cinnamon stick before serving.
- Whilst the meatball & lentil bake is cooking, prepare and cook the vegetable accompaniment.
- Take a large wok and heat up the olive oil.
- Add the fennel bulb, onions & carrots and stir well.
- Add the brown sugar, stir well & turn up the heat. Cook the vegetables until they are tinged brown on the edges and the sugar has completely dissolved.
- Turn the heat down and add the vegetable stock, cover the wok and cook for about 30 minutes or until the vegetables are tender but still holding their shape.
- Add the orange juice and mix well, cook without a lid for a further 5 minutes.
- Pour into a serving dish & garnish with grated orange zest, fennel seeds and some of the green fronds from the fennel.
- Serve alongside the meatball and lentil bake.
- Garnish the meatball & lentil bake with some of the green fronds from the fennel bulbs.
- Flatbreads, rice or couscous would also be good accompaniments, if needed, for this meal.
Nutrition Facts : Calories 796.5, Fat 36.4, SaturatedFat 10.9, Cholesterol 133.8, Sodium 202.1, Carbohydrate 81.7, Fiber 17.7, Sugar 40.3, Protein 40.7
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.
LENTIL "MEATBALLS" RECIPE BY TASTY
Here's what you need: olive oil, garlic, shallot, green lentil, egg, tomato paste, fresh italian parsley, grated parmesan cheese, whole wheat breadcrumbs, italian seasoning, salt, pepper
Provided by Kahnita Wilkerson
Categories Dinner
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375˚F (190˚C).
- Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
- To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
- Transfer the mixture to a medium-sized bowl.
- Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
- Arrange on a parchment paper-lined baking sheet.
- Bake for 10-15 minutes.
- Remove meatballs from oven and allow to cool for 5-10 minutes.
- Serve with spaghetti.
- Enjoy!
Nutrition Facts : Calories 97 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams
MOROCCAN BEEF AND LENTIL STEW
A flavorful beef and lentil stew inspired by the tastes of Morocco. Great served over rice.
Provided by Kim
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h35m
Yield 6
Number Of Ingredients 23
Steps:
- Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
- Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
- Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.
Nutrition Facts : Calories 405.6 calories, Carbohydrate 36.9 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 7.7 g, Protein 28.6 g, SaturatedFat 5.2 g, Sodium 570.5 mg, Sugar 12.3 g
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