Best 4 Moroccan Beef Meatballs Recipes

MOROCCAN MEATBALLS

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 MEATBALL SOUP

Steps:

• Pulse 1 cup cilantro with the scallions in a mini food processor to make a coarse puree. Transfer half of the mixture to a large bowl and add the ground beef, egg, 1 tablespoon harissa, 1/2 teaspoon cumin and 1/2 teaspoon salt. Mix with your hands until just combined. Form into twenty 1-inch meatballs.
• Heat the olive oil in a large pot over medium heat. Add the carrots and cook, stirring, until they start browning, 4 to 5 minutes. Stir in the remaining cilantro puree, 1 tablespoon harissa and 1 teaspoon cumin; cook until sizzling, about 1 minute. Stir in the chicken broth and 2 cups water; bring to a simmer and cook 2 minutes. Gently drop in the meatballs and simmer until almost cooked through, 7 to 8 minutes.
• Add the spinach and couscous to the soup and cook until the couscous is tender, about 5 minutes. Stir in the remaining 1/2 cup cilantro and season with salt. Sprinkle with more cumin before serving.

MOROCCAN BEEF MEATBALLS

Steps:

• Chop the onions and mince the garlic.
• Line a rimmed baking sheet with foil and spray with cooking spray.
• Heat oil in a skillet over medium-high heat. Saute the onion and garlic for about 3 minutes.
• In a large bowl combine egg, milk, breadcrumbs, 1/3 cup parsley, chili powder, and cinnamon. Mix well. Add half of the onion mixture and the beef, season to taste with salt and cayenne, and mix well again.
• Form the mixture into 2-inch meatballs and place on prepared baking sheet. Spray the tops of the meatballs with cooking spray. Broil 6 inches from heat, turning to brown on all sides.
• Add tomato sauce and cumin to the remaining onion and garlic mixture in the skillet. Bring to a boil over medium-high heat, stirring occasionally.
• Put the browned meatballs into the sauce. Return to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Turn the meatballs occasionally with a slotted spoon while simmering.
• Top with remaining parsley. Serve meatballs and sauce over couscous or rice.

SPEEDY MOROCCAN MEATBALLS

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.