Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, moroccan meatballs. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look 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 popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Moroccan Meatballs is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have moroccan meatballs using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Moroccan Meatballs:

1. Prepare 1 pound ground beef
2. Make ready 1 pound ground turkey
3. Get 4 garlic cloves chopped
4. Get 2 tablespoons crushed cashews
5. Make ready 3/4 cup chopped cilantro
6. Get Pinch onion powder
7. Take 1 teaspoon ras el hanout
8. Get 1 1/2 teaspoon cumin
9. Take 5-6 saffron hairs

If you live in the USA, check out our online store for all-natural Ras El Hanout here. Although meatballs are not a traditional dish of Morocco, the presence of mint, parsley, cinnamon and cumin in these gives them a strong North African accent. If you make a double batch, you'll have leftovers for a quick weeknight meal later this month. Basic meatballs go global in this Moroccan-spiced dinner.

Instructions to make Moroccan Meatballs:

1. In a small pot heat 1/2 cup of water with the saffron hairs. Let simmer twenty minutes until the water turns yellow.
2. Mix Meats with crushed cashews, 1/2 cup chopped cilantro, 2 chopped garlic cloves, onion powder, ras el hanout, cumin, and 1 teaspoon of the saffron water.
3. In a large pot add 3/4 cups of water, the remainder of the saffron water, 2 chopped garlic cloves, 1/2 teaspoon cumin and 1/4 cup of chopped cilantro.
4. Make small square patties out of the mixed meat (mini hamburger shape) and add to the large pot. Heat the meatballs covered for 20 minutes on medium heat. Lower heat to a simmer. Uncover the pot and cook for an additional 30 minutes until the liquid is reduced by half. Halfway through cooking time, flip meatballs around so they cook evenly.

If you make a double batch, you'll have leftovers for a quick weeknight meal later this month. 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. Kefta is the savory spiced ground meat of Morocco, served in meatball form or used as stuffing. Serve the kefta directly from the tagine or pot, with warm slices of toasted bread for mopping up the sauce.

So that’s going to wrap this up for this exceptional food moroccan meatballs recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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