Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, moroccan meatballs. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Moroccan Meatballs Traditionally called Kefta, this Moroccan meatball meal is usually cooked in a tagine (an earthenware pot with a cone-shaped cover) but you'll find the slow cooker or pressure cooker works just as well. With cumin, paprika, cinnamon, parsley and cilantro, this Moroccan dish is highly spiced, but not spicy. Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides. Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil.
Moroccan Meatballs is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Moroccan Meatballs is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook moroccan meatballs using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Moroccan Meatballs:
- Take minced beef
- Prepare crushed tomatoes
- Prepare breadcrumbs
- Get milk
- Prepare Cumin powder
- Take beef stock
- Make ready Salt
- Take Pepper
- Take Dried chilli flakes
- Prepare chopped coriander
- Get Olive oil (I am using bland one for frying, not virgin)
Spices for Moroccan Meatballs Ras El Ha nout is one of my new personal favorites. It's a complex North African spice blend combining warm flavors like cinnamon, turmeric, cloves, allspice, cardamom, ginger, mace, nutmeg, and a touch of cayenne. If you live in the USA, check out our online store for all-natural Ras El Hanout here. Basic meatballs go global in this Moroccan-spiced dinner.
Steps to make Moroccan Meatballs:
- Put minced meat, breadcrumbs, milk, 1 tsp cummin powder, 1 tsp of salt and some pepper in a bowl and mixed well with hand until all combined.
- Make round meatballs and put aside.
- Heat the oil on a casserole dish pan (or any other pan that has a thick bottom). Stir in meatballs and brown the meat. If you are using small pan, please do it in batches, don't overcrowd the pan with too much meatballs.
- Once all meatballs are brown, stir in crushed tomatoes can, beef stock, cumin, chilli, coriander, salt and pepper.
- Cook until stock is boiling, cover and let it simmer for 15-20 mins (medium heat), until all meatballs are cooked through and sauce is thicken. Taste and adjust the flavour. Turn off the heat, your food is now ready to serve. Eat with cous cous. I cooked my cous cous with raisins and some trail nuts.
If you live in the USA, check out our online store for all-natural Ras El Hanout here. Basic meatballs go global in this Moroccan-spiced dinner. Meatballs are flavored with warm spices like cinnamon, cumin, coriander and ginger, and then simmered in a homemade tomato sauce for an exotic-tasting dish that pairs perfectly with couscous or orzo. Beautifully spiced Moroccan Lamb Meatballs served with a Minted Yoghurt Sauce. Stuff 'em into pitas for a street food experience, pass them around at a party or pile them over pilaf!
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