CHICKPEA VEGETARIAN MEATBALLS
These are a versatile and easy way to make meatball out of chickpeas. They are very filling and tasty. Serve with marinara or your favorite dipping sauces.
Provided by Amanda Koss
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
- Pulse chickpeas in a food processor until finely ground. Add onion and garlic, bread crumbs, egg, parsley, seasoning blend, salt, and black pepper; process until mixture holds together like a dough.
- Scoop out 2 tablespoons of the mixture and roll into a ball; set on the prepared baking sheet. Repeat with remaining mixture.
- Bake in the preheated oven until bottom is golden brown, about 15 minutes. Turn each meatball over and continue baking until golden brown on top, about 10 minutes more.
Nutrition Facts : Calories 331 calories, Carbohydrate 48.7 g, Cholesterol 46.5 mg, Fat 10.6 g, Fiber 7.3 g, Protein 11.2 g, SaturatedFat 1.7 g, Sodium 567.5 mg, Sugar 3.8 g
MEATBALLS WITH CHICK PEAS & PRESERVED LEMON -- MOROCCO
This recipe is one of my family's all time favourite meals. We used to make this with ground lamb or beef but decided that it was healthier (& just as tasty) to use chicken instead. You need plenty of fresh crusty bread to mop the delicious sauce up with. Sometimes I double up on the meatball ingredients & freeze half of the prepared meatballs to make it easier next time I cook this dish!
Provided by Um Safia
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- To Make The Meatballs:.
- Tear the bread into tiny pieces - to make breadcrumbs.
- In a large bowl, mix all of the meatball ingredients. Use your hands to squich the mixture together until it is mixed really well (I usually wear gloves to do this!).
- Allow the mixture to stand for 5 minutes then taking a tablespoon at a time, roll into meatballs.
- Gently fry them in a little olive oil or sunflower oil, until they are golden on all sides. Drain on kitchen paper & set aside.
- To Make The Sauce:.
- Fry the onion in a little oil. When it is a pale golden colour, add the spices & cook for a further minute.
- Remove the flesh from the preserved lemon. Wash well to remove some of the saltiness then cut very finely. Add the lemon & the rest of the ingredients (except the cilantro & the lemon juice) to the pan.
- Cover & simmer for 1 hour.
- After an hour, remove the lid. Reduce the sauce until you have just enough to serve the meatballs in - you don't want too much but you don't want to serve dry meatballs either! When the sauce is the right consistency, add the cilantro & lemon juice & cook for a minute.
- Sprinkle more finely chopped cilantro over the top & serve.
Nutrition Facts : Calories 156.6, Fat 2.2, SaturatedFat 0.5, Cholesterol 31.1, Sodium 599.7, Carbohydrate 28.3, Fiber 4.3, Sugar 2.5, Protein 6.4
MOROCCAN CHICKEN WITH PRESERVED LEMONS
Provided by Food Network
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Remove excess fat from chicken, rinse well inside and out and pat dry. Rub chickens with lemon inside and out and under skin of breasts. Rub with sea salt and set aside to marinate in a nonreactive baking dish, covered and refrigerated, overnight. Next day, rinse chickens again and pat dry.
- In a flameproof casserole large enough to hold both chickens combine cilantro, parsley, garlic, ginger, saffron, preserved lemon and pepper to taste. Add 1/4 cup water and chickens, turning to coat thoroughly, and rubbing some of the mixture inside. Add reserved giblets, except livers. Pour oil over and bring to a simmer over low heat. When chicken begins to sizzle, add onions, cover and cook for 30 minutes. Add livers and paprika and continue to cook, covered, 1 hour more.
- Remove chickens to a carving board and let rest, covered loosely with foil, while you finish the sauce. Cut giblets into small pieces and return to sauce. Using a fork, crush livers into sauce to thicken. Sauce should be thick -- if it is thin, boil until reduced and thickened. Add butter and olives. Heat, swirling pan, until sauce is emulsified. To serve, cut chickens into quarters and arrange on a warmed platter. Spoon sauce over and garnish with lemon peel.
MEATBALL TAGINE WITH HERBS AND LEMON
This delightful recipe comes from "Cooking Moroccan" by Tess Mallos. The meatballs do not need to be browned, which simplifies the prep. A tagine is an clay vessel, however, you do not need one to prepare this dish.
Provided by duonyte
Categories Lamb/Sheep
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Prepare the meatballs: put the onion and parsley in a food processor and process until finely chopped.
- Tear the bread into pieces, add to the onion, along with the egg, and process briefly.
- Add the meat, cumin, paprika, pepper and 1 teaspoons salt and process to a thick paste, scraping down the side of the bowl occasionally.
- Alternative preparation: grate the onion, chop the parsley, crumb the bread, and add to the meat in a bowl with the remaining ingredients. Knead until the mixture is paste like in consistency.
- With moistened hands, shape the mixture into walnut-sized balls and place them on a tray. Cover and refrigerate until required.
- Prepare the sauce: heat the butter or oil in a saucepan and add the onion. Cook over low heat until softened and golden.
- Add the paprika, turmeric, cumin and chili or cayenne pepper, and cook for 1 minute, stirring.
- Add the chicken stock and cilantro and bring to a boil.
- Add the meatballs to the pan, shaking so that they settle into the sauce. Cover and simmer for 45 minutes.
- Add most of the parsley and the lemon juice and season, if necessary. Return to a boil and simmer for 2 minutes.
- If using preserved lemon, add now.
- Transfer to a tagine or bowl, and sprinkle with remaining parsley.
- Note 1: author suggests serving with crusty bread. I also suggest rice or couscous.
- Note 2: I substituted a yellow curry powder for the turmeric, as turmeric is a principal ingredient in curry powder.
- Note 3: I sometimes need to add a little additional stock for the sauce, depending on the pot I use.
Nutrition Facts : Calories 502.6, Fat 36.8, SaturatedFat 16.3, Cholesterol 152.6, Sodium 326.2, Carbohydrate 15.2, Fiber 1.6, Sugar 4.2, Protein 26.9
SPICY MEATBALLS WITH CHICKPEAS
Meatballs are the ultimate comfort food, and these are especially nice, perfumed with cumin, coriander and cinnamon. (Feel free to use ground beef, pork or turkey if ground lamb isn't available.) They may be prepared several hours or up to 2 days in advance - they reheat beautifully. Make the tomato gravy as piquant as you like, adding a good pinch of cayenne if you wish. The optional saffron adds a floral note. If you have the time, cook your chickpeas from scratch (it's best to soak them for at least a few hours or overnight). They'll cook in less than an hour. One pound dried chickpeas will yield about 6 cups cooked.
Provided by David Tanis
Categories dinner, meatballs, main course
Time 1h
Yield 4 to 6 servings (about 30 meatballs)
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Make the meatballs: In a large bowl, combine ground lamb, raw rice, salt, cumin, coriander, cinnamon, onion and garlic. Knead mixture well.
- Coat a sheet pan or roasting pan lightly with olive oil. With wet hands, form mixture into 1-ounce meatballs and arrange in one layer on pan. Bake, uncovered, for about 15 minutes, until lightly browned. Remove and let cool slightly.
- Meanwhile, make the gravy: Place a wide heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil. When oil is hot, add onion, sprinkle lightly with salt and cook, stirring until softened and just beginning to brown, about 10 minutes.
- Add saffron with soaking water, cumin, red-pepper flakes and cinnamon stick. Crush tomatoes with your hands, and add to pot, along with all tomato juices. Raise heat to medium-high, add broth and bring to a simmer. Taste and add more salt or red-pepper flakes as needed. Carefully add meatballs and adjust heat to a gentle simmer. Cover and cook for 30 minutes.
- Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add chickpeas and a splash of water and heat through. Season to taste with salt. Sprinkle with chopped parsley or cilantro. Serve each diner 5 or 6 meatballs and plenty of gravy. Add a large spoonful of chickpeas on the side.
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