MOROCCAN RICE MEATBALLS
I found this very unique recipe and thought it sounded nice. I have never made these, but thought they are worth trying. Perhaps you will try them.8)
Provided by OceanIvy
Categories Meat
Time 25m
Yield 20 meatballs
Number Of Ingredients 12
Steps:
- Melt the butter in a heavy based pan.
- Form the rice, meat, coriander, paprika and cinnamon into about 20 small meatballs.
- Cook a few at a time in butter until well browned.
- When all are cooked, return them to the pan; add onions, saffron, pepper and stock.
- Bring to the boil; cover and simmer about 40 minutes.
- Add the parsley and lemon juice; cook about 5 minutes.
- Serve with green vegetable salad.
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 LAMB MEATBALLS WITH HARISSA & COUSCOUS
All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt
Provided by John Torode
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
- Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
- Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.
Nutrition Facts : Calories 651 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Protein 33 grams protein, Sodium 0.84 milligram of sodium
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
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
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