Moroccan Meatballs In Spicy Sauce Recipes

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MOROCCAN MEATBALLS

Provided by Guy Fieri

Categories     side-dish

Time 1h30m

Yield 15 to 20 servings

Number Of Ingredients 21



Moroccan Meatballs image

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.

1 gallon tomato sauce
1/2 cup chopped fresh cilantro
1/4 cup ground cumin
1/4 cup harissa
3 tablespoons smoked paprika
1 tablespoon ground cinnamon
1 gallon bread cubes, day-old, no crust
5 cups minced yellow onions
3/4 cup minced garlic
5 pounds ground chuck
5 pounds ground pork
3/4 cup finely chopped fresh cilantro
3/4 cup finely chopped fresh parsley
1/4 cup cumin seeds, ground
1/4 cup smoked paprika
1/4 cup black peppercorns, ground
1/4 cup salt
4 teaspoons ancho chile powder
1 tablespoon ground ginger
10 eggs, whipped before adding
Vegetable oil

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



Moroccan Meatballs in Spicy Sauce image

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

1/2 cup plain breadcrumbs
1/4 cup dried currant
1/4 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 1/2 lbs lean ground beef
1 large egg white
cooking spray
1/4 cup tomato paste
1 teaspoon fennel seed
1 teaspoon grated orange rind (use rasp)
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 (28 ounce) can chopped tomatoes

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



Moroccan Spiced Lamb Meatballs in Cumin Coriander Spiced Tomato Sauce image

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.

2 1/2 pounds ground lamb
Spice Mix, recipe follows
1 egg
1/2 cup ketchup
2 tablespoons olive oil
1/2 cup minced onion
1 tablespoon minced garlic
1 tablespoon minced shallots
2 cinnamon sticks
1 tablespoon ground cumin, toasted*
1 tablespoon ground coriander, toasted
4 cups tomato puree
1 cup vegetable or chicken stock
Salt and freshly ground black pepper
1 tablespoon thinly sliced mint leaves
1 tablespoon minced Italian parsley leaves
Slivered almonds, toasted, for garnish
Chopped fresh mint leaves, for garnish
Warmed pita wedges, for serving
1 tablespoon ground coriander, toasted
1 tablespoon ground cumin, toasted
1 teaspoon curry powder
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 teaspoon ground mustard
3/4 teaspoon paprika
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
Salt and freshly ground black pepper

MOROCCAN MEATBALLS

Make and share this Moroccan Meatballs recipe from Food.com.

Provided by Food.com

Categories     Meatballs

Time 1m

Yield 35 meatballs

Number Of Ingredients 18



Moroccan Meatballs image

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.

Nutrition Facts : Calories 74.1, Fat 5.1, SaturatedFat 1.5, Cholesterol 18.5, Sodium 84.5, Carbohydrate 2.7, Fiber 0.4, Sugar 0.9, Protein 4.3

1 tablespoon extra-virgin olive oil
1 cup diced yellow onion
2 garlic cloves, minced
1 tablespoon harissa
1 (28 ounce) can crushed san marzano tomatoes
1 cup beef broth or 1 cup beef stock
kosher salt & freshly ground black pepper
1 tablespoon chopped fresh parsley
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1/2 small onion, finely diced
1 large egg
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon curry powder
1/4 teaspoon dried oregano
4 tablespoons olive oil

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



Moroccan-Spiced Chicken Meatballs image

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.

1 1/3 cups plain whole-milk yogurt
1 tablespoon, plus 1 teaspoon minced or grated garlic (about 4 cloves)
2 teaspoons lemon juice (from 1 lemon)
Kosher salt and black pepper
1 pound ground chicken (not 100 percent breast meat)
1/2 cup panko bread crumbs
1 large egg, lightly beaten
3 tablespoons minced fresh parsley, plus more for serving
1 tablespoon olive oil, plus more for frying
1 teaspoon light brown or granulated sugar
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
3 tablespoons toasted pine nuts (optional)

SPEEDY MOROCCAN MEATBALLS

A great twist on meatballs for a quick and tasty supper

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 8



Speedy Moroccan meatballs image

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.

Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.58 milligram of sodium

1 tbsp olive oil
350g pack ready-made beef or chicken meatballs (approx 16)
1 large onion , sliced
100g dried apricot , halved
1 small cinnamon stick
400g tin chopped tomato with garlic
25g toasted flaked almond
handful coriander , roughly chopped

MOROCCAN MEATBALLS IN TOMATO SAUCE

Serve with crusty bread, couscous, or rice to soak up leftover sauce. Moroccan paprika is slightly spicy, if yours isn't hot add a little cayenne.

Provided by Brookelynne26

Categories     Lamb/Sheep

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10



Moroccan Meatballs in Tomato Sauce image

Steps:

  • Make Meatballs: Place lamb in a large bowl. Measure in 1 1/2 tsp paprika, 1 tsp cumin, half the chopped parsley, and 1 tsp salt. Mix to incorporate seasonings through meat. Roll meat into 1 inch balls and set aside.
  • Make the Sauce: Turn on food processor and drop garlic through feed tube. Let machine run until garlic is chopped, then stop. Remove lid and scrape down sides of the bowl. Add teh drained toamtoes, olive oil, tomato paste, and onion. Add remaining 1 1/2 tsp paprika, 1 tsp cumin, 1/2 tsp salt, and remaining parsley. Process until nearly smooth. Scrape into a pan or deep skillet that is 10 inches across. Set over medium heat and bring to a boil. Cook 2-4 minutes and then remove from heat.
  • Nestle meatballs into sauce in a single layer. Swirl pan gently to ensure that meatballs are covered with sauce. Set over medium heat with lid slightly ajar and cook 10-12 minutes, until meatballs are cooked through. Taste and add more salt if necessary. If sauce is very thick, add a bit of water. Serve.

1 1/4 lbs ground lamb
3 teaspoons paprika, divided
2 teaspoons cumin, divided
12 sprigs fresh parsley, leaves chopped and divided
salt
1 large garlic clove, peeled
1 (15 ounce) can diced tomatoes with juice, drained
1/4 cup olive oil
3 tablespoons tomato paste
1 small onion, peeled and roughly chopped into 8 pieces

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