Best Moroccan Meatball And Lentil Bake With Company 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 AND LENTIL BAKE WITH COMPANY!

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• MEATBALLS:.
• Mix the garlic, cumin, coriander and cinnamon, salt & pepper together.
• Break up any lumps in the minced beef and add the spices, finely diced onion and the beaten egg.
• Mix together well, using your hands.
• Shape into balls the size of a walnut - you should get about 32 to 36 meatballs.
• Roll them into the flour and heat up the olive oil in a large frying pan.
• Fry them in batches - do not overcrowd the pan - fry until golden brown, are firm & keeping their shape.
• Put the meatballs to one side.
• LENTILS:.
• Heat up the olive oil in the same frying pan as the meatballs were cooked inches.
• Fry the garlic and onion over a low heat until translucent & golden but not brown.
• Add the spices and then the lentils and stir them around to get a good coating of the oil.
• Add the tinned tomatoes, vegetable stock, cinnamon stick & the dried apricots.
• Give them all a good stir and cook over a low heat for about 2 minutes.
• Pour the lentils into a large ovenproof dish and place the meatballs on top. Scatter the cherry tomatoes around the meatballs.(They look good if kept on the vine).
• Cover and cook for about 1 hr, or until the sauce has thickened.
• Take the cover off for the last 10-15 minutes and allow the meatballs & cherry tomatoes to brown.
• Remove the cinnamon stick before serving.
• Whilst the meatball & lentil bake is cooking, prepare and cook the vegetable accompaniment.
• Take a large wok and heat up the olive oil.
• Add the fennel bulb, onions & carrots and stir well.
• Add the brown sugar, stir well & turn up the heat. Cook the vegetables until they are tinged brown on the edges and the sugar has completely dissolved.
• Turn the heat down and add the vegetable stock, cover the wok and cook for about 30 minutes or until the vegetables are tender but still holding their shape.
• Add the orange juice and mix well, cook without a lid for a further 5 minutes.
• Pour into a serving dish & garnish with grated orange zest, fennel seeds and some of the green fronds from the fennel.
• Serve alongside the meatball and lentil bake.
• Garnish the meatball & lentil bake with some of the green fronds from the fennel bulbs.
• Flatbreads, rice or couscous would also be good accompaniments, if needed, for this meal.

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.

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.

MOROCCAN BEEF AND LENTIL STEW

Steps:

• Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
• Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
• Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.

MOROCCAN MEATBALLS

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.