Best 3 Moroccan Sardine Meatballs Recipes
Embark on a culinary journey to Morocco with our tantalizing Moroccan sardine meatballs, a delectable dish that bursts with flavor and captures the essence of this North African country's vibrant cuisine. These meatballs are a harmonious blend of sardines, fragrant spices, and fresh herbs, gently simmered in a rich tomato-based sauce that tantalizes the taste buds. Discover the secrets behind this delectable dish and learn how to prepare it seamlessly in your own kitchen, impressing your family and friends with your culinary prowess. Additionally, explore our collection of diverse recipes, including a flavorful twist on classic meatballs with our turkey and cranberry meatballs, a vegetarian delight with our chickpea and sweet potato meatballs, and a unique seafood option with our salmon and dill meatballs. Each recipe promises a culinary adventure that will leave you craving more.
Here are our top 3 tried and tested recipes!
MOROCCAN SARDINE MEATBALL TAJINE
Cleaned sardines are mixed with spices to create a meatball tajine that is a favorite in Morocco.
Provided by Amanda
Categories Moroccan Food
Time 45m
Number Of Ingredients 14
Steps:
- Before you start cooking it's easiest to make the meatball mix first. You will want to ensure the sardines are as clean as possible; removing all bones and skin. It's a bit easier to do this if you use larger fresh sardines. See the notes section on how to use tinned sardines instead. After the fish has been cleaned, add the meat, garlic, cumin, paprika, parsley, cilantro and lemon juice to a food processor. Turn on low power to combine all of the ingredients until it's the consistency of a paste. If you are using the rice, mix it in at this point with a spoon. Make the sardine paste into meatballs the size you'd like; typically they are slightly smaller than a golf ball. In the bottom of a tajine or in a skillet add the olive oil, garlic, and grated tomato flesh. Heat until it begins to bubble and add the remaining ingredients. Allow to cook on low heat. Add the meatballs to the tomato sauce and cover the tajine or skillet. Allow to cook for 30-45 minutes on low heat until the meatballs are cooked all the way through. Serve hot with bread for scooping up the dish. You can also prepare a roast green pepper (either bell pepper or hot pepper), remove the blackened part of the skin and then cut into thin ribbons to places on top of the sardines for an added flavor.
Nutrition Facts : Calories 507 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 166 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 56 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 455 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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 MEATBALLS
A nice combination of taste, and a little different. I made these half size and served them as an appetizer with a tart cranberry dip. From local newspaper.
Provided by Derf2440
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a small nonstick frypan, heat oil over medium heat.
- Saute onion and garlic for 3 minutes or until browned.
- In a medium bowl, combine ground lamb, couscous, egg, parsley, turmeric, cinnamon and ginger.
- Add sauteed onion and garlic.
- Mix well, form into 1 and 1/2 inch meatballs.
- Place on a prepared baking sheet.
- Bake in preheated oven for 30 minutes, turning after 15 minutes, until browned on all sides and no longer pink.
Nutrition Facts : Calories 387.1, Fat 30.1, SaturatedFat 12.3, Cholesterol 129.4, Sodium 87.5, Carbohydrate 6.2, Fiber 0.7, Sugar 0.5, Protein 21.4
Tips:
- To ensure the best flavor, use the freshest sardines available. Look for fish with bright, silver skin and firm flesh.
- If you don't have a food processor, you can mince the sardines by hand. Just be sure to chop them very finely so that they blend well with the other ingredients.
- If you're using canned sardines, be sure to drain them thoroughly before using. You can also rinse them under cold water to remove any excess salt.
- Feel free to adjust the amount of spices used in the recipe to suit your own taste. If you like a spicy meatball, add more cumin, paprika, and cayenne pepper.
- Serve the meatballs with your favorite dipping sauce. Some good options include harissa, tahini sauce, or a simple lemon-herb sauce.
Conclusion:
Moroccan sardine meatballs are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight meal. The meatballs are packed with flavor and the dipping sauce adds an extra layer of deliciousness. So next time you're looking for a new recipe to try, give these Moroccan sardine meatballs a try. You won't be disappointed!
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