Monday, April 25, 2011

Morrocan Style Meat Balls

From my old Joan Nathan’ Jewish Holiday Kitchen which seems to be out of print, although she has a few replacement books that look wonderful.

Printable Recipe

Prep time:
15 minutes

Cooking time: 20-25 minutes

Makes 18


1 lb/450 g ground beef
2-3 cloves garlic, minced
¼ cup matzo meal/bread crumbs
1 egg, beaten
1 tsp ground cumin
Salt & pepper
¼ cup vegetable oil
1 tsp ground cumin
1 tsp paprika
1/8 tsp crushed red pepper flakes
½ cup water
Juice of 1 lemon

Directions: :
1. Mix all the ingredients together for the meatballs and roll into walnut/golf ball sized balls. I used a small ice cream scoop.

2. In another bowl combine the ingredients for the sauce.

3. In a heavy large pot over medium high heat,(I use my Dutch oven) bring the sauce to a boil. Add the meatballs and simmer uncovered in the sauce until cooked. (about 20 minutes). Try to leave some space between meatballs, adding them slowly to the sauce. I add more once the ones in the pan start to brown. It keeps them from sticking to each other and forming a giant meat ball.

I loved them served over mashed sweet potatoes. The contrast of spicy to sweet was perfect.

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