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-SPICED CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Toss the green beans and carrots with 2 tablespoons olive oil, 1/2 teaspoon each ras el hanout and salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, adding the almonds halfway through, 25 to 30 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 teaspoon ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower oven rack until cooked through, about 10 minutes.
- Return the skillet to medium-high heat and add the shallot. Cook, stirring, until tender, about 1 minute. Stir in the chicken broth, scraping up any browned bits, then add the apricots, olives and harissa. Cook until the apricots soften and the broth is reduced by two-thirds, about 5 minutes; season with salt. Pour any accumulated juices from the chicken into the sauce.
- Slice the chicken and serve with the roasted vegetables. Spoon the sauce over the chicken.
Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 125 milligrams, Sodium 725 milligrams, Carbohydrate 23 grams, Fiber 7 grams, Protein 52 grams, Sugar 10 grams
CHICKEN MEATBALLS
These meatballs started out, funnily enough, as a meatloaf for a meal at home one night with our actual family. For the stewed-chicken-and-rice recipe, instead of forming a loaf, we made small, attractive meatballs, baked them briefly and then added them to the final stew with a chicken-skin garnish.
Provided by Gabrielle Hamilton
Categories dinner, lunch, side dish
Time 45m
Yield Makes about 24 meatballs
Number Of Ingredients 11
Steps:
- Melt the butter in a sauté pan, and sweat the onion until soft and translucent, taking care not to brown, about 5 minutes. Add a few drops of water if needed. Cool completely.
- In a mixing bowl, combine the chicken, pork, onion-soup mix, egg, panko breadcrumbs, Parmesan, parsley and onion. Season with salt and pepper.
- Form the meat into Ping-Pong-ball-size balls, and place on a parchment-lined baking sheet. Place in the freezer for 8-10 minutes.
- Remove from the freezer and bake at 400 until just cooked through, about 7-9 minutes.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 171 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN OR TURKEY MEATBALLS (MOROCCAN STYLE)
My husband's mom would make this for me while I was in Morocco. After the first time I tried to figure out what she put in it to make them so good. Mine were ok but not wonderful like hers. So the next time I was there I paid close attention when she made them.
Provided by FDADELKARIM
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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
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 SPICED LAMB MEATBALLS IN CUMIN CORIANDER SPICED TOMATO SAUCE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield about 32 meatballs, about 6 servings
Number Of Ingredients 32
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 SPICY SAUCE
You can make the meatballs in advance and freeze them to save yourself some time. This is from Cooking Light.
Provided by A la Carte
Categories Meat
Time 6h20m
Yield 30 meatballs, 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the first 9 ingredients in a large bowl. Shape into 30 meatballs.
- Heat a large non-stick skillet over medium high heat. Coat the pan with cooking spray. Add half of the meatballs to the pan, cook 3 minutes or until browned, stirring frequently.
- Place browned meatballs in a slow cooker, and brown the remaining meatballs.
- Combine the tomato paste and next 7 ingredients. Add to the slow cooker with the remaining meatballs. Cover and cook on LOW for 6 hours.
- Serve over couscous if desired.
Nutrition Facts : Calories 294.3, Fat 12.3, SaturatedFat 4.8, Cholesterol 73.7, Sodium 535, Carbohydrate 19.6, Fiber 3.4, Sugar 9.8, Protein 26.6
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