Moroccan Meatballs With Lemon Pepper Pasta Recipe 465

Steps:

• MEATBALLS: In a large mixing bowl, combine the meats/pepperoni and blend together with your hands. Sprinkle on harissa, salt and pepper and work into meat blending well. Add the ingredients eggs, yogurt and pineapple and blend together well. Add the bread crumbs, parsley and lemon zest and blend well. Using a spring scoop (small-not ice cream size), portion out about 18 dollops, roll into meatballs placing on a parchment-paper lined cookie sheet. In a heavy skillet (about 10-12") heat the canola oil on medium high. Place 9 meatballs in and brown on all sides. Using tongs, gently remove and place on the parchment paper lined cookie sheet. Repeat with the remaining meatballs. Bake in a preheated 400 oven about 9-12 minutes. When done remove. Meatballs will be added to sauce, coated, covered with a lid, and simmered on low for about 30 minutes. (Note: Be sure to use the rubber spatula to scrape all the good stuff off the parchment paper and into the sauce.) SAUCE: In a 10-12" heavy skillet on medium heat, melt butter and add olive oil. Add shallots and garlic and sauté until translucent. Add wine and let it sizzle/cook about 5 minutes burning off some of the alcohol. Add the concentrated tomato paste and whisk together well. Add the pineapple and blend in. Let this simmer about 3 minutes. Reduce heat to medium low and add basting sauce and blend well. Let this simmer on low for about 20 minutes stirring occasionally. Add meatballs and coat with sauce. Cover with a lid and let simmer on low until ready to serve. PASTA: Choose any pasta you like & cook according to package directions~~if you can't find lemon pepper pasta, then make your own~~after you're cooked the pasta al dente, just squeeze on the juice of 1/2 lemon and 1/2 tsp of freshly ground cracked pepper. Toss and blend, the coat the noodles with some of the sauce. Adding the chopped arugula gives the pasta a prissy flair!

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.

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.

Steps:

• Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
• Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
• Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.