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Moroccan Meatballs

chef.tim.lee's picture
Ingredients
  Ground beef/Lamb 1 Pound
  Mint leaves 6 , finely chopped
  Parsley sprigs 6 , finely chopped
  Dried marjoram 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Black pepper To Taste, freshly ground
  Butter 1 Tablespoon (Use As Required)
  Butter 2 Tablespoon (As Required)
  Tomatoes 5 , peeled, seeded and coarsely chopped
For sauce:
  Onion 1⁄2 Large, finely chopped
  Parsley 2 Tablespoon, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Olive oil 4 Tablespoon
  Water 1 Cup (16 tbs)
  Paprika To Taste
  Cayenne pepper To Taste
  Salt To Taste
Directions

GETTING READY
1) In a bowl, combine meat, butter, onion, mint leaves and parsley.
2) Thoroughly mix the ingredients by adding marjoram, cumin, cayenne, paprika and cinnamon. Season salt and pepper to taste.
3) Make marble sized ball shapes out of the meat mixture.

MAKING
4) In a saucepan, heat water to poach the meatballs for 10 minutes. Drain water.
5) In a skillet, add butter to melt over medium heat.
6) Add the meatballs to sauté until lightly browned.
7) In the saucepan, add tomatoes, onion, parsley, garlic, olive oil, water to prepare sauce.
8) Season the mixture with paprika, cayenne and salt, according to taste.
9) Place the saucepan over low heat to simmer for 1 hour, uncovered.
10) Place the meatballs in simmering sauce for minimum 10 minutes before serving.

SERVING
11) Serve the meatballs over boiled rice or mashed potatoes and pass the sauce in side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
80 Minutes
Ready In: 
95 Minutes
Servings: 
4

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