Ingredients: |
Ingredients: For the meatballs:
1 lb ground beef, or lamb, or turkey
1 small onion, finely chopped or grated
2 T chopped fresh parsley
2 T chopped fresh cilantro
2 tsp ground cumin
1 tsp paprika
3/4 tsp salt, or to taste
1/2 tsp cinnamon
1/2 tsp cayenne pepper
For the butter sauce
3-4 T unsalted margarine
1 medium onion, grated
1/4 c chopped cilantro and/or parsley
1/2 tsp saffron threads crumbled
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp black pepper
Small stick cinnamon (2"-3") optional
1/2 C hot chicken or beef broth
Salt to taste
1 T fresh lemon juice, or more to taste
Parsley for garish
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Directions: |
Directions:Meatballs
1. In a large bowl, tray, or plate, combine the ground meat with the onion, herbs, and spices. Using gloved hands, knead for 2-3 minutes, making sure ingredients are incorporated well.
2. Take small amounts of the meat and roll tiny meatballs about the size of cherries. Place them on a plate and set aside while making the sauce.
Sauce
1. Using a medium-large sized tagine, or a skillet, place over medium heat. (When using a tagine, use a diffuser so as not to cause the tagine to crack and break). Add the butter, onions, spices, and the cinnamon stick, if using. Bring to a simmer, then cover and cook for 10 minutes.
2. Add the broth and salt; cover and cook for another 10 minutes (*be careful not to add too much salt, as many broths are quite salty to begin with).
3. Add the meatballs you set aside. Cover and cook for 15-20 minutes, or until the meatballs are cooked all the way through. DO NOT OVERCOOK THE MEATBALLS, OR THEY WILL BECOME VERY TOUGH.
4. Add lemon juice to taste and simmer until all flavors have combined, just another minute or two. Remove the tagine or skillet from the heat.
5. You can serve from the tagine if using, or you can plate the meatballs and any sauce, and garnish with fresh parsley. |
Personal
Notes: |
Personal
Notes: This is a fabulous recipe and a winner every time I make it. It looks so labor intensive, but it really isn't! If you prep everything before hand, you'll be much happier making this.
We only serve this with couscous that is easily prepared:
1 cup couscous mixed
1 T olive oil and a small pinch of salt
1 cup boiling water
Mix the couscous withe the EVOO and pinch of salt. Add the boiling water and stir and cover with a plate for 5 minutes. Fluff after 5 minutes. Flawless and only one pot to clean!
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