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.
SLOW-COOKER MOROCCAN TURKEY MEATBALLS
Provided by Food Network Kitchen
Categories appetizer
Time 3h30m
Yield 32 meatballs
Number Of Ingredients 18
Steps:
- Combine the tomatoes, chicken broth, apricots, onion and butter in a 7-to-8-quart slow cooker. Add 2 minced garlic cloves, 1 teaspoon molasses, 1 teaspoon paprika, 1/2 teaspoon pie spice, the lemon juice, 3/4 cup cilantro, 1/2 teaspoon salt and a few grinds of black pepper. Cover and set on high.
- Combine the turkey, breadcrumbs, creme fraiche, parsley and the remaining 1/4 cup cilantro, 1 minced garlic clove, 2 teaspoons paprika and 1/2 teaspoon pumpkin pie spice in a large bowl. Add the cayenne, 1 teaspoon salt and a few grinds of black pepper and mix with a spoon or your hands. Dampen your hands and form the mixture into about 32 meatballs, 1 1/2 inches each. Place the meatballs in a single layer in the slow cooker, nestling them in the sauce. Cover and cook on high, 3 hours.
- Just before serving, drizzle the meatballs with the remaining 1 tablespoon pomegranate molasses. Sprinkle with pomegranate seeds and scallions.
SPEEDY MOROCCAN MEATBALLS
This sounds like a quick and easy way of experimenting with new flavors. I found the recipe in the Spring 2008 copy of BBC Easy Cook magazine. The recipe says that it is suitable for freezing.
Provided by Sarah_Jayne
Categories Fruit
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry the meatballs in oil for 10 minutes, turning occasionally until cooked.
- Remove meatballs from pan and set aside.
- Add the onion and cook for a further 5 minutes, until soft.
- Add the apricots, cinnamon and tomatoes.
- Half fill the empty can with water and add to the pan, then bring to the boil and simmer for 5 minutes.
- Remove the cinnamon.
- Return the meatballs to the pan and coat with the sauce.
- Sprinkle over the almonds and cilantro.
Nutrition Facts : Calories 163.6, Fat 7.3, SaturatedFat 0.8, Sodium 9.2, Carbohydrate 24.5, Fiber 4.4, Sugar 18.1, Protein 3.5
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.
More about "speedy moroccan meatballs recipes"
CLASSIC MOROCCAN MEATBALL TAGINE WITH TOMATO SAUCE
From tasteofmaroc.com
4.8/5 (53)Total Time 1 hr 10 minsCategory Main CourseCalories 560 per serving
- Combine the ground meat with the onion, herbs and spices. Use your hands to knead the mixture for a minute or two until the seasoning is evenly distributed.
- Peel, seed and chop the tomatoes. Set aside. (Or, if the tomatoes are very soft, cut them in half crosswise, remove the seeds, and then grate the flesh to a pulp; discard the skin.)
GRILLED MOROCCAN MEATBALLS WITH YOGURT SAUCE - ONCE …
From onceuponachef.com
Cuisine Middle Eastern, MoroccanTotal Time 30 minsCategory DinnerCalories 418 per serving
- Mix together the egg, garlic, cumin, allspice, cilantro, salt and pepper in a medium bowl. Add the ground beef and panko and mix with your hands until well combined.
- Using a 1/3 cup measure, form 8 disc-shaped meatballs. (They will dome slightly on the grill, forming nicely rounded meatballs.)
- Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the meatballs, covered, for about 4 minutes per side, or until they are nicely browned on the exterior and no longer pink in the center. Transfer the meatballs to a serving plate and let rest for 3 minutes. Serve with the yogurt sauce and couscous, if desired.
MOROCCAN MEATBALLS RECIPE (BEEF OR LAMB) L PANNING THE …
From panningtheglobe.com
5/5 (6)Total Time 1 hrCategory DinnerCalories 311 per serving
- Heat oil over medium heat in a large heavy pot and sauté onions for 5 minutes, stirring often, until they start to soften. Add the spices: cumin, paprika, turmeric, salt, cinnamon, chili pepper and black pepper, and sauté for 2 minutes, stirring, to toast the spices. Add the chopped tomatoes, bring sauce to a simmer, and cook at the lowest possible simmer, covered, for 20 minutes.
- While the sauce is simmering, use your hands to gently combine the ground beef (or lamb) with the grated onion, garlic, 3 tablespoons of chopped cilantro and spices: salt, black pepper, paprika, cumin and Aleppo (or chili powder); roll gently into small, ping pong ball sized balls. (Makes about 20-25 meatballs).
- (optional but recommended – see notes below) Heat 1 tablespoon of vegetable oil in a skillet over medium heat and sauté the meatballs for 5-6 minutes, turning often, to brown them on all sides.
- When the sauce has cooked for 20 minutes, add the meatballs, cover the pot, and cook the meatballs for 15 minutes at the lowest possible simmer. Cooking on low heat is crucial for tender meatballs. Stir in 2-3 tablespoons of remaining chopped cilantro just before serving.
MOROCCAN MEATBALLS & PASTA | MEATBALL RECIPES | ALLY'S …
From allyskitchen.com
MOROCCAN MEATBALLS - WELL PLATED BY ERIN
From wellplated.com
MOROCCAN MEATBALLS RECIPE | FOODAL
From foodal.com
SPICED MOROCCAN MEATBALLS RECIPE - TABLESPOON.COM
From tablespoon.com
MOROCCAN LAMB MEATBALLS | RECIPETIN EATS
From recipetineats.com
MOROCCAN LAMB MEATBALLS - BOWL OF DELICIOUS
From bowlofdelicious.com
EASY HOMEMADE MOROCCAN MEATBALLS | SLOW COOKER …
From skinnytaste.com
BEST MOROCCAN MEATBALLS (VIDEO) - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (24)Uploaded Jun 27, 2019Category Meat And PoultryPublished May 10, 2019
SPEEDY MOROCCAN MEATBALLS - BEST RECIPES TO COOK
From bestrecipestocook.com
MOROCCAN MEATBALLS RECIPE - TASTING TABLE
From tastingtable.com
MOROCCAN-STYLE MEATBALLS | WILLIAMS SONOMA
From williams-sonoma.com
MOROCCAN MEATBALLS | MOROCCAN RECIPES | GOODTO
From goodto.com
MOROCCAN MEATBALLS WITH ROASTED TOMATOES & CHICKPEAS
From rachelcooks.com
MOROCCAN MEATBALLS | DINNER RECIPES | TESCO REAL FOOD
From realfood.tesco.com
28 BEST GROUND BEEF RECIPES
From allrecipes.com
ZUCCHINI RECIPES OUR READERS LOVE - THE NEW YORK TIMES
From nytimes.com
BEST MOROCCAN MEATBALLS RECIPE - HOW TO MAKE MOROCCAN …
From goodhousekeeping.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beef #fruit #african #easy #beginner-cook #dinner-party #moroccan #ground-beef #meat
You'll also love