Moroccan Style Chicken Meatballs Recipes

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.

MOROCCAN CHICKEN

Steps:

• Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
• Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
• Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

SPEEDY MOROCCAN MEATBALLS

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.

CHICKEN OR TURKEY MEATBALLS (MOROCCAN STYLE)

Steps:

• Mix parsley, onion, & spices with the ground chicken (or turkey). Make sure it is well blended so that the spices are evenly distributed throughout the mixture.
• Make 1 inch balls flattened to about 1/2 inch thickness.
• Optional: Dip the balls into the flour until coated. (The ones in the picture have been made this way).
• Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.
• Place the balls into the heated oil. Turn frequently so they do not burn on the sides. Cook until they are done all the way through.
• Optional: To eat Moroccan style, use pieces of a thick bread to break off chunks of meatball. Pop into mouth & enjoy. (No utensils).

MOROCCAN-SPICED CHICKEN MEATBALLS

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

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.

MOROCCAN MEATBALLS

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.