Ingredients
-
-
1/2
-
3
-
2
-
1
-
18
-
1/2
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Meatball Tagine With Herbs and Lemon, This delightful recipe comes from “Cooking Moroccan” by Tess Mallos. The meatballs do not need to be browned, which simplifies the prep. A tagine is an clay vessel, however, you do not need one to prepare this dish., We enjoyed these flavorful meatballs for dinner last night. used organic grass-fed beef and the meatballs were very tender. Served them over rice with sides of roasted carrots and spinach.
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Steps
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1
Done
|
Prepare the Meatballs: Put the Onion and Parsley in a Food Processor and Process Until Finely Chopped. |
|
2
Done
|
Tear the Bread Into Pieces, Add to the Onion, Along With the Egg, and Process Briefly. |
|
3
Done
|
Add the Meat, Cumin, Paprika, Pepper and 1 Teaspoons Salt and Process to a Thick Paste, Scraping Down the Side of the Bowl Occasionally. |
|
4
Done
|
Alternative Preparation: Grate the Onion, Chop the Parsley, Crumb the Bread, and Add to the Meat in a Bowl With the Remaining Ingredients. Knead Until the Mixture Is Paste Like in Consistency. |
|
5
Done
|
With Moistened Hands, Shape the Mixture Into Walnut-Sized Balls and Place Them on a Tray. Cover and Refrigerate Until Required. |
|
6
Done
|
Prepare the Sauce: Heat the Butter or Oil in a Saucepan and Add the Onion. Cook Over Low Heat Until Softened and Golden. |
|
7
Done
|
Add the Paprika, Turmeric, Cumin and Chili or Cayenne Pepper, and Cook For 1 Minute, Stirring. |
|
8
Done
|
Add the Chicken Stock and Cilantro and Bring to a Boil. |
|
9
Done
|
Add the Meatballs to the Pan, Shaking So That They Settle Into the Sauce. Cover and Simmer For 45 Minutes. |
|
10
Done
|
Add Most of the Parsley and the Lemon Juice and Season, If Necessary. Return to a Boil and Simmer For 2 Minutes. |
