Moroccan Ground Beef Recipe Red Wine
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These Moroccan Meatballs are extra juicy and super delicious with cracking Moroccan inspired flavors. All swimming in a rich and wonderful lycopersicon esculentum sauce that will have everyone begging for seconds!
Since I started blogging I discovered my love of experimenting with spices and herbs from all over the world. Although, I've never been to Kingdom of morocco, I beloved Moroccan nutrient. I love researching well-nigh other cuisines and trying them all. Some common spices and herbs that are used in Moroccan cuisine are turmeric, ginger, cinnamon, fennel, paprika, coriander, cumin, saffron, anise, oregano, nutmeg and many others.
I've used a few of these in these meatballs and the rich sauce that I'm serving these meatballs in. If you want to get fifty-fifty more traditional, you lot could even cook these meatballs in a tagine in the oven and serve them over some couscous or bulgur, but for us information technology was good old spaghetti.
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the "Bound to Recipe" button at the meridian of the page!
Meatballs
- Ground beef – Use lean or regular, any kind yous'd like, though the more fat in the meat the juicier your meatballs will exist.
- Onion – Chopped or grated with a metallic cheese grater, my hugger-mugger to super moist meatballs.
- Aromatics – Fresh chopped ginger and garlic.
- Spices – Coriander, cumin, smoked paprika, and cinnamon.
- Egg – You'll need i large as the binding amanuensis in the meatballs.
- Seasoning – Salt and pepper to taste.
Sauce
- Olive oil – A nice neutral tasting oil is what we're looking for today.
- Broth – I use beef broth for this dish for a nice rich sauce, low or no sodium added.
- Spices –Coriander, cumin, fennel seeds, and red pepper flakes.
- Onion – We desire something that volition melt down well white or yellowish.
- Aromatics – Fresh chopped ginger and garlic.
- Love apple – Nosotros're using both tomato paste and tomato puree or passata.
- Mint – For garnish.
How To Make Moroccan Meatballs
- Make the meatballs:In a large bowl add all the meatball ingredients, and mix well using your make clean easily. Shape the meat mixture into medium size meatballs. You should get effectually 20 meatballs.
- Cook the meatballs:In a large skillet oestrus the olive oil over medium estrus. Add together the meatballs and fry until golden brownish all around, should accept most 7 minutes. If your skillet isn't big enough you may need to do this in a couple batches. Transfer the meatballs to a plate and prepare aside.
- Deglaze the pan:In the same skillet, deglaze the skillet with the beef goop and stir and scrape all the brown $.25 at the bottom of the skillet. Bring to a simmer, and stir until there are no more brown bits stuck at the bottom of the skillet.
- Combine the sauce:Add the coriander, cumin, fennel seeds, ruby pepper flakes, salt, pepper and stir. Cook for near 1 minute, the liquid should take reduced by half. Add the onion, garlic, ginger and tomato paste to the skillet, stir and cook for 3 to five minutes or until the onion is soft and translucent.
- Finish the sauce:Add the lycopersicon esculentum puree or passata to the skillet and stir. Bring to a boil and plough downward the heat to a simmer. Simmer for 10 minutes, covered, so that information technology doesn't splatter everywhere, and then add the meatballs. Toss the meatballs around in the sauce, and then cover the skillet and simmer for another twenty minutes.
- Finish the meatballs: Garnish with fresh mint and serve over pasta or couscous.
Other Ways To Melt
Slow cooker
Follow the instructions for forming the meatballs only place in your dull cooker instead. Cover with the sauce and cook on low for6 – eight hours.
Pressure level cooker
Add your sauce to the pot first, and then place the trivet inside the instant pot. Place the meatballs on the trivet. Cook on the manual setting on high for 7 minutes. Allow the pressure to release naturally earlier removing the lid, this step takes about 10 minutes.
Some Tips
- You can use ground lamb, footing pork, or ground veal instead of basis beef for this recipe. You lot can even use an equal combination of all!
- If you find your meatballs are a bit dry, attempt cubing up some breadstuff nice and small and soaking in a bit of milk before incorporating into the meatballs. This is a traditionally Italian way of ensuring moisture.
- Don't oversupply your pan when frying these up, this is to ensure that your Moroccan Meatballs brown properly.
- If you're all the same having problem with your meatballs, endeavor referencing this folio to problem shoot what exactly is going incorrect.
Leftovers
These Moroccan meatballs can exist stored in an airtight container in the fridge forthree – four days. This recipe besides freezes quite well so just be sure to separate the balls from the sauce in airtight containers and store. Each should last aroundthree months frozen.
More than Incredible Meatballs To Endeavor:
- Salisbury Steak Meatballs
- Stout Meatballs with BBQ Sauce
- Meatballs with Mushroom Sauce
- Porcupine Meatballs
- Thai Meatball Lettuce Wraps
- Cheesy Chicken Meatball Rolls
- Firecracker Craven Meatballs
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These Moroccan Meatballs are extra juicy and super delicious with great Moroccan inspired flavors. All pond in a rich and wonderful tomato sauce that will accept anybody begging for seconds!
For Meatballs
- i pound ground beef
- i onion chopped
- three cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 teaspoon footing coriander
- one teaspoon footing cumin
- 1/iv teaspoon cinnamon
- 1 tablespoon smoked paprika
- one egg
- ane/2 teaspoon salt
- 1/4 teaspoon pepper
For Sauce
- i tablespoon olive oil
- 1/2 cup beef goop low sodium
- 1/ii teaspoon footing coriander
- 1 tablespoon footing cumin
- one/4 teaspoon fennel seeds
- ane/4 teaspoon red pepper flakes
- 1/iv teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1 onion chopped
- two cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 tablespoon tomato plant paste
- 2 cups tomato puree or passata
- fresh mint for garnish
-
In a large bowl add all the meatball ingredients, and mix well using your clean easily. Shape the meat mixture into medium size meatballs. You lot should become around 20 meatballs.
-
In a large skillet heat the olive oil over medium rut. Add the meatballs and fry until gilt brown all around, should take well-nigh 7 minutes. If your skillet isn't big enough you may need to do this in a couple batches. Transfer the meatballs to a plate and prepare bated.
-
In the same skillet, deglaze the skillet with the beef goop and stir and scrape all the brown bits at the bottom of the skillet. Bring to a simmer, and stir until there are no more than brown bits stuck at the bottom of the skillet.
-
Add the coriander, cumin, fennel seeds, scarlet pepper flakes, salt, pepper and stir. Cook for well-nigh 1 minute, the liquid should take reduced by half.
-
Add the onion, garlic, ginger and tomato paste to the skillet, stir and cook for 3 to 5 minutes or until the onion is soft and translucent.
-
Add together the love apple puree or passata to the skillet and stir. Bring to a boil and pass up the heat to a simmer. Simmer for 10 minutes, covered, and so that it doesn't splatter everywhere, then add the meatballs. Toss the meatballs around in the sauce, then cover the skillet and simmer for another 20 minutes.
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Garnish with fresh mint and serve over pasta or couscous.
- Tomato passata is an uncooked tomato plant puree that has been strained of seeds and skins. Normally they're institute on the lesser shelf in the canned tomato product section. If yous cannot find passata, apply love apple puree or fifty-fifty crushed tomatoes.
- This dish tin be made ahead of time if that'south what you're into! Both the sauce and the meatballs themselves are perfect for the fridge or freezer.
- These meatballs can be stored in an closed container in the refrigerator for3 – four days. This recipe likewise freezes quite well so just exist sure to separate the assurance from the sauce in airtight containers and store. Each should terminal aroundthree months frozen.
- Nutritional information assumes about 4 meatballs and sauce per serving and does not include pasta.
- Delight continue in heed that nutritional data is a crude estimate and can vary profoundly based on products used.
Calories: 276 kcal (xiv%) Carbohydrates: 17 g (half-dozen%) Protein: 23 one thousand (46%) Fatty: 14 thousand (22%) Saturated Fat: iv g (25%) Cholesterol: 92 mg (31%) Sodium: 528 mg (23%) Potassium: 976 mg (28%) Fiber: four grand (17%) Sugar: eight g (ix%) Vitamin A: 1365 IU (27%) Vitamin C: 17 mg (21%) Calcium: 68 mg (7%) Iron: 6 mg (33%)
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No matter what household we have all grown up in, there is something that has brought us all together hither and that is a love and appreciation of food. Food that is from cultures and cuisines across the earth has ever been a staple of the web log. I'thou excited to bring you lot all a taste of each corner of the earth, every last bite seasoned to perfection and served upward with love - from my kitchen to yours.
Source: https://www.jocooks.com/recipes/moroccan-meatballs/
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