Ingredients
-
1
-
2
-
1/2
-
1 1/2
-
1
-
1/2
-
1/2
-
1/4
-
1/2
-
-
-
-
-
-
Directions
Chicken or Turkey Meatballs Moroccan Style, My husband’s mom would make this for me while I was in Morocco. After the first time I tried to figure out what she put in it to make them so good. Mine were ok but not wonderful like hers. So the next time I was there I paid close attention when she made them., Soooo gooood! Loved these little gems. used ground chicken, 1/2 t. of cumin and no parsley. Made as directed dipping them in flour and pan frying them. Looked great and tasted even better. Thanks for posting the recipe. I’ll be making these again., We eat a lot of ground chicken so I was looking for something different. I did put a little less cumin than the recipe called for, but otherwise stuck to the recipe. Rolled in flour and baked on a greased cookie sheet at 350f for about 30 minutes. Served with sour cream on the side. DH said, “very tasty!” Oh, and we really enjoyed the mix of paprika and cumin. Thanks for posting!
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Steps
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1
Done
|
Mix Parsley, Onion, & Spices With the Ground Chicken or Turkey. Make Sure It Is Well Blended So That the Spices Are Evenly Distributed Throughout the Mixture. |
|
2
Done
|
Make 1 Inch Balls Flattened to About 1/2 Inch Thickness. |
|
3
Done
|
Optional: Dip the Balls Into the Flour Until Coated. the Ones in the Picture Have Been Made This Way. |
|
4
Done
|
Pour Enough Oil to Just Cover the Bottom of the Frying Pan, Heat on Medium Heat. |
|
5
Done
|
Place the Balls Into the Heated Oil. Turn Frequently So They Do not Burn on the Sides. Cook Until They Are Done All the Way Through. |
|
6
Done
|
Optional: to Eat Moroccan Style, Use Pieces of a Thick Bread to Break Off Chunks of Meatball. Pop Into Mouth & Enjoy. No Utensils. |
