Thursday, June 30, 2011

Moroccan Meatballs with Preserved Lemon over Couscous

Looking for a way to enliven your meatballs but without going overboard? These Moroccan gems are just the ticket.

Don't be fooled by the Moroccan theme - these are most certainly not spicy. Instead, they are a savory version of Moroccan cuisine, preserved lemon, cumin, paprika and cilantro, gently introducing your to the tastes of that lovely place.

As befitting the cuisine, I served these over couscous, but of course! While the sauce and cooking of the meatballs takes about 45 minutes, the rapid preparation of couscous makes it seem so effortless!

Moroccan Meatballs with Preserved Lemon over Couscous (from Thyme for Cooking)
(serves 4)

1lb ground beef
2 tablespoons minced shallot
1 clove garlic, minced
2 tablespoons fresh parsley
2 tablespoons dried bread crumbs
1 egg
1/2 teaspoon paprika
1/2 teaspoon cumin

1 onion, chopped
1 teaspoon paprika
1/2 teaspoon cumin
1 tablespoon olive oil
1 1/2 cups chicken stock
2 teaspoons dried oregano
2 teaspoons fresh parsley, minced
2 tablespoons fresh lemon juice
1/2 preserved lemon, rinsed, pulp removed and rind cut into strips

To make meatballs, combine all of the ingredients for the meatballs and mix very well, kneading until it gets almost paste-like. Form into 1 1/2" balls. Set aside. To make sauce, heat olive oil over medium heat in deep skillet with a lid and large enough to hold all meatballs. Add onion and cook until soft,  6 - 7 minutes. Add paprika, cumin and sauté 1 minute longer. Add stock, oregano and bring to a boil. Reduce heat to simmer, add meatballs, keeping them separate, cover and simmer 45 minutes. Add parsley, lemon juice and preserved lemons, simmer 2 minutes longer to combine flavors. Serve over couscous and garnish with additional parsley.


Recipes currently inspiring me:

Grilled Pork Chops with Balsamic Glazed Peaches at Garden of Eating
Black and Blue Steak Sandwich at Closet Cooking
Cheesecake Stuffed Strawberries at Nutmeg Nanny

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