My Second-Favorite Meatball |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Probably not traditionally Moroccan, but this is how I imagine a kitchen in Casablanca to smell. Most people will get 6-8 servings from this recipe... but you haven't seen me eat meatballs! I also know it looks like a lot of ingredients, but it is so easy! Ingredients:
2 lbs ground lamb |
1 onion, minced |
4 garlic cloves, minced |
2 tablespoons fresh parsley, chopped |
1 tablespoon fresh mint, chopped |
1 teaspoon lemon zest (i used preserved) |
1/2 teaspoon cayenne |
1 teaspoon cumin |
1 teaspoon paprika |
1/4 teaspoon nutmeg |
1 teaspoon fresh ginger, grated |
1/2 teaspoon salt |
1 tablespoon oil |
1 onion, minced |
4 garlic cloves, minced |
1 teaspoon cumin |
1 teaspoon paprika |
3 cardamom pods |
1 cinnamon stick |
cayenne |
24 ounces canned diced tomatoes (or fresh!) |
Directions:
1. Preheat oven to 350°F Mix first 12 ingredients very well. Form these into your meatballs, about the size of a Tablespoon. Brown in the oven for 15-20 minutes.
2. Meanwhile - While they are baking, heat the oil in a saute pan. Cook onions until soft, add garlic and spices and cook 1 more minute (until you can smell them!).
3. Add the tomatoes, bring to a boil, then simmer for about 15 minutes, covered but stirring often.
4. Your meatballs are done in the oven, so remove them and carefully add them to the tomatoes. Simmer for another 10 minutes.
5. Garnish with fresh herbs like parsley, mint or coriander.
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