Best 4 Moroccan Rice Meatballs Recipes

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**Moroccan Rice Meatballs: A Culinary Journey to North African Delights**

Embark on a tantalizing culinary journey to North Africa with this enticing collection of Moroccan rice meatballs recipes. Discover the harmonious blend of succulent minced meat, aromatic spices, and fluffy rice, expertly crafted into delectable meatballs that capture the essence of Moroccan cuisine.

Savor the authentic flavors of Morocco with our signature recipe for traditional rice meatballs. Seasoned with an enticing blend of cumin, paprika, ginger, and garlic, these meatballs are simmered in a rich tomato sauce, creating a symphony of flavors that will tantalize your taste buds.

For a delightful twist, try our unique recipe for stuffed rice meatballs. These meatballs are filled with a savory mixture of minced meat, vegetables, and herbs, coated in breadcrumbs and pan-fried to golden perfection. Served with a refreshing yogurt sauce, these meatballs offer a delightful combination of textures and flavors.

Craving a vegetarian alternative? Our vegetarian rice meatballs recipe has you covered. These hearty meatballs are made with a combination of lentils, rice, and vegetables, seasoned with aromatic spices and herbs. Baked until golden brown, they offer a delicious and protein-packed option for vegetarians and meat-lovers alike.

For those who love a spicy kick, our harissa rice meatballs recipe is a must-try. These fiery meatballs are infused with the vibrant flavors of harissa paste, cumin, and coriander. Simmered in a spicy tomato sauce, they pack a flavorful punch that will leave you craving more.

Indulge in a delightful culinary adventure with our collection of Moroccan rice meatballs recipes. From traditional to stuffed, vegetarian to spicy, these recipes offer a tantalizing taste of North African cuisine that will transport your taste buds to the vibrant streets of Morocco.

Here are our top 4 tried and tested recipes!

MOROCCAN RICE MEATBALLS



Moroccan Rice Meatballs image

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

500 g hamburger
200 g short-grain rice
2 medium onions, finely chopped
2 tablespoons lemon juice (40 ml)
1 teaspoon ground coriander
1 teaspoon ground paprika
1 teaspoon ground cinnamon
1/4 teaspoon powdered saffron
pepper
flat leaf parsley, finely chopped
2 cups chicken stock (500 ml)
150 g butter

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



Moroccan Meatballs image

Provided by Guy Fieri

Categories     side-dish

Time 1h30m

Yield 15 to 20 servings

Number Of Ingredients 21

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

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.

SPEEDY MOROCCAN MEATBALLS



Speedy Moroccan meatballs image

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

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

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

MOROCCAN LAMB MEATBALLS WITH HARISSA & COUSCOUS



Moroccan lamb meatballs with harissa & couscous image

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

2 tsp cumin seeds
2 tbsp coriander seed
50g breadcrumbs
1 garlic clove , crushed
500g lamb mince
juice 1 lemon
1 egg , lightly beaten
20g pack mint , most leaves chopped
2-3 tbsp sunflower oil
150ml natural yogurt , to serve
300g couscous
50g butter
2 tbsp harissa - shop-bought or see below, to serve

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

Tips:

  • Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you avoid scrambling around in the middle of the cooking process.
  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your meatballs.
  • Don't overcook the meatballs: They should be cooked through, but not so much that they become dry and tough.
  • Serve the meatballs with a flavorful sauce: This will help to enhance the flavor of the meatballs and make them more enjoyable to eat.
  • Experiment with different ingredients: There are many different ways to make Moroccan rice meatballs. Feel free to experiment with different spices, herbs, and vegetables to find a combination that you like.

Conclusion:

Moroccan rice meatballs are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a main course or appetizer, and they can be served with a variety of sides. Whether you are a beginner or an experienced cook, I encourage you to give this recipe a try. You won't be disappointed!

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