Moroccan Meatballs In Tomato Sauce Recipes

MEATBALL & TOMATO SAUCE (MOROCCAN TAGINE)

Steps:

• Mix the onion, parsley, spices, & beef together. Form into 1 inch balls, flatten & then brown in oil. When done, remove from the heat & cover.
• Drain about half the juice from the diced tomatoes & place into a sauce pan. Add the tomato sauce, onion, garlic, parsley, olive oil & spices. Simmer, uncovered for 20 minutes or until the sauce has thickened.
• Add the meatballs to the sauce & continue cooking together for another 5-10 minutes.
• Serve with Moroccan bread to soak up the sauce. It is also great served over pasta.

MOROCCAN SPICED LAMB MEATBALLS IN CUMIN CORIANDER SPICED TOMATO SAUCE

Steps:

• Meatballs:
• Preheat oven to 350 degrees F.
• In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.
• Sauce:
• In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.
• To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.
• In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.

MOROCCAN MEATBALLS IN TOMATO SAUCE

Steps:

• Make Meatballs: Place lamb in a large bowl. Measure in 1 1/2 tsp paprika, 1 tsp cumin, half the chopped parsley, and 1 tsp salt. Mix to incorporate seasonings through meat. Roll meat into 1 inch balls and set aside.
• Make the Sauce: Turn on food processor and drop garlic through feed tube. Let machine run until garlic is chopped, then stop. Remove lid and scrape down sides of the bowl. Add teh drained toamtoes, olive oil, tomato paste, and onion. Add remaining 1 1/2 tsp paprika, 1 tsp cumin, 1/2 tsp salt, and remaining parsley. Process until nearly smooth. Scrape into a pan or deep skillet that is 10 inches across. Set over medium heat and bring to a boil. Cook 2-4 minutes and then remove from heat.
• Nestle meatballs into sauce in a single layer. Swirl pan gently to ensure that meatballs are covered with sauce. Set over medium heat with lid slightly ajar and cook 10-12 minutes, until meatballs are cooked through. Taste and add more salt if necessary. If sauce is very thick, add a bit of water. Serve.

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.