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.
MOROCCAN KEFTA TAGINE
Steps:
- Gather the ingredients.
- Peel, seed, and chop the tomatoes or, if they're very ripe, cut the tomatoes in half, seed them, and grate them .
- Mix the tomatoes with 1 finely chopped medium onion (if using), olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leaf in the base of a tagine or in a large, deep skillet.
- Cover and bring to a simmer over medium-low to medium heat. (Note: If using a clay or ceramic tagine on a heat source other than gas, be sure to place a diffuser between the tagine and burner.)
- Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.
- Gather the ingredients.
- Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper.
- Using your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries-about 3/4-inch in diameter.
- Add the meatballs (and chile peppers, if using) to the tomato sauce, along with a little water-1/4 cup is usually sufficient-and cover.
- Cook for about 30 to 40 minutes, or until the sauce is thick.
- Add the eggs to the tagine without breaking the yolks.
- Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.
- If desired, garnish with fresh parsley or cilantro, and serve immediately. Enjoy.
Nutrition Facts : Calories 619 kcal, Carbohydrate 18 g, Cholesterol 287 mg, Fiber 5 g, Protein 41 g, SaturatedFat 12 g, Sodium 1518 mg, Sugar 9 g, Fat 43 g, ServingSize 4 servings, UnsaturatedFat 0 g
MOROCCAN MEATBALLS WITH LEMON PEPPER PASTA RECIPE - (4.6/5)
Provided by AllysKitchen
Number Of Ingredients 18
Steps:
- MEATBALLS: In a large mixing bowl, combine the meats/pepperoni and blend together with your hands. Sprinkle on harissa, salt and pepper and work into meat blending well. Add the ingredients eggs, yogurt and pineapple and blend together well. Add the bread crumbs, parsley and lemon zest and blend well. Using a spring scoop (small-not ice cream size), portion out about 18 dollops, roll into meatballs placing on a parchment-paper lined cookie sheet. In a heavy skillet (about 10-12") heat the canola oil on medium high. Place 9 meatballs in and brown on all sides. Using tongs, gently remove and place on the parchment paper lined cookie sheet. Repeat with the remaining meatballs. Bake in a preheated 400 oven about 9-12 minutes. When done remove. Meatballs will be added to sauce, coated, covered with a lid, and simmered on low for about 30 minutes. (Note: Be sure to use the rubber spatula to scrape all the good stuff off the parchment paper and into the sauce.) SAUCE: In a 10-12" heavy skillet on medium heat, melt butter and add olive oil. Add shallots and garlic and sauté until translucent. Add wine and let it sizzle/cook about 5 minutes burning off some of the alcohol. Add the concentrated tomato paste and whisk together well. Add the pineapple and blend in. Let this simmer about 3 minutes. Reduce heat to medium low and add basting sauce and blend well. Let this simmer on low for about 20 minutes stirring occasionally. Add meatballs and coat with sauce. Cover with a lid and let simmer on low until ready to serve. PASTA: Choose any pasta you like & cook according to package directions~~if you can't find lemon pepper pasta, then make your own~~after you're cooked the pasta al dente, just squeeze on the juice of 1/2 lemon and 1/2 tsp of freshly ground cracked pepper. Toss and blend, the coat the noodles with some of the sauce. Adding the chopped arugula gives the pasta a prissy flair!
MOROCCAN MEATBALL TAGINE WITH LEMON & OLIVES
A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
- Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
- Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.7 milligram of sodium
LEMON PEPPER TENDERLOIN PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the lemon pepper seasoning: Mix the lemon zest, pepper, salt, garlic powder, mustard powder and onion powder in a bowl. Set aside.
- For the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook for 1 to 2 minutes under the recommended time. Reserve 2 cups of the pasta water. Drain the pasta and set aside.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Season the tenderloin with 1 tablespoon of the lemon pepper seasoning. Add the steak to the skillet and cook, stirring as needed, until desired doneness, 4 to 5 minutes for medium rare. Remove to a plate and return the skillet to the heat.
- Add 1 1/2 cups of the reserved pasta water to the skillet. Add the remaining lemon pepper seasoning, the pasta and remaining 6 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Divide the pasta into bowls. Top with the steak and garnish with the parsley. Serve with more Parmesan on the side.
MOROCCAN-SPICED CHICKEN MEATBALLS
Chicken meatballs may not be a traditionally Moroccan dish, but they work beautifully when spiced with paprika, cumin, cinnamon, ginger and garlic, which are commonly found in the country's cuisine. Whole-milk yogurt does double duty here: It's used to make the meatballs moist and tender, and makes for a speedy sauce to serve with them. Don't use ground chicken made with ultralean breasts; look for labels that show a mix of white and dark meat. (Or if you're feeling ambitious, grind your own boneless, skinless chicken thighs in the food processor.) Serve the meatballs with couscous and a green vegetable for a flavorful weeknight dinner that's well worth the effort.
Provided by Lidey Heuck
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, 1/4 teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
- Make the meatballs: In a large bowl, combine the remaining 1/3 cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1 1/2 teaspoons salt and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using an ice cream scoop or two spoons, form meatballs about 1 1/2-inches in diameter, then place them on a plate or sheet pan until ready to use.
- In a large skillet, heat 1/8-inch olive oil over medium-high heat. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, 4 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the cooked meatballs to a paper towel-lined plate.
- To serve, spread the yogurt sauce in an even layer on a flat platter. Arrange the meatballs on top, and top with a sprinkle of chopped parsley and the pine nuts, if using. Serve hot.
MOROCCAN MEATBALLS WITH HERB COUSCOUS
This recipe has been posted here for play in ZWT9 - Morocco. This recipe is from :website - bbc.Goodfood.com. Recipe from olive magazine, July 2009 This meal is delicious served with herb couscous, just perfect for a dinner party, your guests will leave happy and full.
Provided by Baby Kato
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Meatballs:.
- Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well.
- Mix and form into little meatballs, should have around 30.
- Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over.
- Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes.
- Add the tomatoes and stock and season.
- Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.
- Couscous:.
- To make the couscous put in a bowl with the butter and some seasoning.
- Pour over the chicken stock and cover with clingfilm.
- Leave for 10 minutes. Stir the herbs through and serve with meatballs.
Nutrition Facts : Calories 602, Fat 24.1, SaturatedFat 10.8, Cholesterol 111, Sodium 412.4, Carbohydrate 56.7, Fiber 6.6, Sugar 8.9, Protein 39.3
MOROCCAN MEATBALLS
Make and share this Moroccan Meatballs recipe from Food.com.
Provided by Food.com
Categories Meatballs
Time 1m
Yield 35 meatballs
Number Of Ingredients 18
Steps:
- For the spicy tomato sauce:.
- In a large saucepan, heat the oil over medium heat, then add the onions. Saute until soft and fragrant. Add the garlic and harissa and saute for 2 to 3 minutes. Add the tomatoes and bring to a boil. Stir in the broth and season with salt and pepper. Bring to a simmer, then simmer the sauce for 10 minutes before finishing with the parsley.
- For the meatballs:.
- In a large mixing bowl, combine the ground beef, breadcrumbs, onions egg, coriander, cumin, cinnamon, curry powder and dried oregano. Shape the mixture into 35 meatballs.
- In a large skillet over medium heat, add 2 tablespoons olive oil. Add half of the meatballs and brown on all sides, 8 to 10 minutes. Remove to a plate and repeat with the remaining olive oil and meatballs. Serve warm with the spicy tomato sauce.
- Serving suggestion:.
- Israeli couscous, rice or pita bread with yogurt sauce.
- Cook's Notes:.
- Instructions for freezing:.
- After forming and browning the meatballs, place on a parchment-lined baking sheet and put into the freezer overnight. In the morning, remove the sheet tray, place the meatballs in a re-sealable plastic bag and return to the freezer until ready to use.
- Instructions for reheating:.
- Preheat your oven to 425 degrees F. Remove the meatballs from the freezer and place on a parchment-lined baking sheet. Bake until the meatballs have cooked through, 10 to 12 minutes.
Nutrition Facts : Calories 74.1, Fat 5.1, SaturatedFat 1.5, Cholesterol 18.5, Sodium 84.5, Carbohydrate 2.7, Fiber 0.4, Sugar 0.9, Protein 4.3
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- In a large bowl add all the meatball ingredients, and mix well using your clean hands. Shape the meat mixture into medium size meatballs. You should get around 20 meatballs.
- In a large skillet heat the olive oil over medium heat. Add the meatballs and fry until golden brown all around, should take about 7 minutes. If your skillet isn't large enough you may need to do this in a couple batches. Transfer the meatballs to a plate and set aside.
- In the same skillet, deglaze the skillet with the beef broth and stir and scrape all the brown bits at the bottom of the skillet. Bring to a simmer, and stir until there are no more brown bits stuck at the bottom of the skillet.
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- Start by chopping your parsley and garlic. In a food processor, chop your onion very thinly. If you don't have a food processor you can just use a box grater.
- In a bowl, mix your ground beef, spices, salt, pepper, 2/3 of the chopped coriander, onions. Shape your mix into meatballs.
- Add about a Tbsp of olive oil to your pan and warm it up for about 2 minutes on medium-high heat. Sear your meatballs on each side for about 2-3 minutes and remove off the pan.
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