Moroccan Meatballs
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
43
Spice
56
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Ground Cumin1 cup
Harissa1 cup
Paprika (smoked)1 tbsp
Ground Cinnamon5 cups
Yellow Onion (minced)3 cup
Garlic (minced)2270 g
Ground Pork1 cup
Cumin Seed (ground)1 cup
Salt4 tsps
Ancho Chile (powder)1 tbsp
Ground GingerDirections:
1
For the sauce: Mix together the tomato sauce, cilantro, cumin, harissa, paprika and cinnamon
2
For the meatballs: Preheat the oven to 500 degrees F
3
Soak the bread in just enough water to cover for 1 minute
4
Pour into a colander and let sit for 10 minutes
5
Squeeze all the excess water out
6
Meanwhile, gently cook the onions and garlic until translucent
7
Let cool, then transfer to a bowl
8
Add the chuck, pork, cilantro, parsley, cumin, paprika, pepper, salt, chile powder, ginger and eggs and mix thoroughly
9
Portion and shape the mixture into 3 1/2-ounce balls
10
Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides
11
Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil
12
Braise the meatballs in the oven until cooked through but not dry, 20 minutes
13
Let cool slightly, then serve