Best Moroccan Sardine 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 SARDINE MEATBALL TAJINE

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.

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.