Moroccan Meatballs
Meatball Ingredients
1/2 cup fresh parsley leaves, minced (about 2 Tbsp)
1 Tbsp paprika
2 tsp ground cumin
1 tsp salt (1/2 tsp if using sea salt)
1/4 tsp ground black pepper
2 pounds ground meat (lamb, preferably)
Sauce Ingredients
1 Tbsp coconut oil1 Tbsp paprika
2 tsp ground cumin
1 tsp salt (1/2 tsp if using sea salt)
1/4 tsp ground black pepper
2 pounds ground meat (lamb, preferably)
Sauce Ingredients
2 medium onions, diced (about 2 cups)
2 garlic cloves, crushed (about 2 tsp)
2 tsp paprika
2 tsp ground cumin
1 tsp salt (1/2 tsp if using sea salt)
1/4 tsp ground black pepper
2 medium tomatoes, diced (about 2 cups)
1 1/2 cups water
2/3 cup tomato paste
1/2 cup fresh parsley leaves, minced (about 2 Tbsp)
Directions
Combine the parsley, paprika, cumin, salt, and pepper in a large bowl with a fork. Add in the meat and mix until well-combined.Roll a tablespoon of meat mixture into a ball and set on a piece of parchment or other temporary holding surface.
Heat a large, deep skillet or pot (I use our Dutch oven) over medium-high heat and add the oil. Once the oil has warmed add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds. Add the chopped tomatoes and stir about 1 minute. Add the water, tomato paste, and parsley, mixing to dissolve the tomato paste.
Bring the sauce to a boil, then gently place the meatballs in the sauce, cover, and reduce heat to a simmer. Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened.
Notes
See the book for more hints, tips, and suggested pairings.
See you next meal!!
See you next meal!!
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