Sephardic Moroccan Sweet Meatballs Recipes

SEPHARDIC MOROCCAN SWEET MEATBALLS

Steps:

• Preheat oven to 350 degrees F.
• Place meat in a mixing bowl and add onion, parsley, egg, and matzo meal. Blend and add the tomato juice, salt and pepper. Knead until smooth.
• Add 1 tablespoon of the oil and knead again.
• Shape into small balls.
• Cook the onion in the remaining oil until tender and brown. Add water and bring to a boil. Add salt to taste. Drop in the meatballs, one at a time, into simmering liquid and simmer until firm.
• Pour the meat balls and broth into a baking dish and add drained raisins and prunes. Add almonds and pumpkin.
• Sprinkle with brown sugar and cinnamon and bake until golden brown and nearly all the liquid disappears.
• Serve with couscous.

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.

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.