Ingredients
-
-
3
-
1
-
4
-
3
-
3
-
2
-
1
-
1/4
-
1
-
-
-
1
-
400
-
1/2 - 1
Directions
Meatballs With Chick Peas & Preserved Lemon — Morocco, This recipe is one of my family’s all time favourite meals We used to make this with ground lamb or beef but decided that it was healthier (& just as tasty) to use chicken instead You need plenty of fresh crusty bread to mop the delicious sauce up with Sometimes I double up on the meatball ingredients & freeze half of the prepared meatballs to make it easier next time I cook this dish!, Thank you for posting this recipe If you hadn’t I probably would not have become interested in Moroccan food, and decided to try this I have absolutely no experience with the food of this general area, so this was rather an undertaking for me The pictures were appreciated My dish does look similar, though I can’t be sure of the flavor The preserved lemons and ras el hanout can not be easily found in Tokyo, but I did get some organic lemons and tried a quick preserved lemon recipe I also used a recipe for the spice mix All in all, it was quite interesting, and the finished dish tastes very good So, I think this is a win Thank you again for expanding my horizons
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
To Make the Meatballs:. |
|
2
Done
|
Tear the Bread Into Tiny Pieces - to Make Breadcrumbs. |
|
3
Done
|
in a Large Bowl, Mix All of the Meatball Ingredients. Use Your Hands to Squich the Mixture Together Until It Is Mixed Really Well (i Usually Wear Gloves to Do This!). |
|
4
Done
|
Allow the Mixture to Stand For 5 Minutes Then Taking a Tablespoon at a Time, Roll Into Meatballs. |
|
5
Done
|
Gently Fry Them in a Little Olive Oil or Sunflower Oil, Until They Are Golden on All Sides. Drain on Kitchen Paper & Set Aside. |
|
6
Done
|
to Make the Sauce:. |
|
7
Done
|
Fry the Onion in a Little Oil. When It Is a Pale Golden Colour, Add the Spices & Cook For a Further Minute. |
|
8
Done
|
Remove the Flesh from the Preserved Lemon. Wash Well to Remove Some of the Saltiness Then Cut Very Finely. Add the Lemon & the Rest of the Ingredients (except the Cilantro & the Lemon Juice) to the Pan. |
|
9
Done
|
Cover & Simmer For 1 Hour. |
|
10
Done
|
After an Hour, Remove the Lid. Reduce the Sauce Until You Have Just Enough to Serve the Meatballs in - You Don't Want Too Much but You Don't Want to Serve Dry Meatballs Either! When the Sauce Is the Right Consistency, Add the Cilantro & Lemon Juice & Cook For a Minute. |
|
11
Done
|
Sprinkle More Finely Chopped Cilantro Over the Top & Serve. |
