Moroccan Lamb Meatball recipe | Easy Meatball recipe
Moroccan Lamb Meatballs are my families favourite. We cook this Moroccan style lamb meatballs often as this mere ball recipe is so easy to do. especially how we made the recipe in #Onepot , it saves a lot of time and washing up.
This #MoroccanLamb Meatball recipe is one of the easiest #MeatBalls recipe I have ever made hence it is the tastiest. You can cook this #meatballcurry recipe with any kind of meat. We used lamb as it goes really nice with the moroccan spice raselhanout.
This meatball with sauce recipe doesn't require any marination or oven baking so anyone can do it in a short period of time. Most of the Meatball recipes are difficult to do and you need a lot of ingredients. But this awesome delicious Lamb meatball made with Moroccan spice is opposite, you can cook it in one pan and under 30 min.
So Let me know if you are going to make this awesome tasty and easy Moroccan Lamb meat balls recipe? and how was yours?
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BUY your spices:
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RECIPE:
Servings:4-6 / Cooking time:15 min
Ingredients:
1 tablespoon oil
1/2 onion, chopped
2-3 garlic cloves, crushed
2 teaspoons crushed fresh root ginger
2 teaspoons ras el handout spice mix (curry powder can be substituted)
400 g chopped tomatoes
salt and pepper
handful of chopped fresh parsley (coriander leaf leaves can be substantiated)
For the meatballs:
1/2 onion grated or chopped
400-500 g minced lamb
1 teaspoon ras el handout spice mix
1 egg
Steps:
First, make the meatballs. Squeeze the grated onion to
get rid of any excess moisture, then mix with the lamb
ras el handout and egg yolk and season well. Lightly wet
hands and shape the mixture into 12 meatballs, each abllutur
the size of a ball.
Heat the oil in a frying pan. Add the meatballs and cook
for 5 minutes until starting to turn golden. Add the chopped
onion and cook for 3 minutes until softened, then add the
garlic and ginger and cook for a further minute. Stir in the
ras el handout, then pour in the tomatoes. Season to taste
and simmer for 12 minutes, topping up with a little water
necessary.
Make 4 holes in the mixture and crack an egg into each.
Loosely cover the pan with foil and simmer for 5 minutes
or until the egg whites are just cooked through. Serve
scattered with the coriander. 
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middle eastern meatballs with basmati rice
Ingredients:
500 g minced meat (used half lamb and half beef)
small toast slice (25 g)
1 medium onion, grated
½ teaspoon salt
¼ teaspoon black pepper
1/4 teaspoon seven spice
1/4 teaspoon cinnamon
1 tablespoon olive oil
1 tablespoon olive oil
1/2 teaspoon black peppercorns
6 whole cloves
6 whole cardamom pods
2 cinnamon sticks
2 bay leaves
3 chili peppers
Peel of 1 lime
1 medium onion, chopped
1/2 teaspoon turmeric
1/2 teaspoon seven spice
1/2 teaspoon coriander
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cinnamon
2 chopped/pureed tomatoes (1/2 cup)
2 tablespoon tomato paste
2 cups basmati rice
3 cups water
3 teaspoon salt
Yogurt sauce:
1 cup yogurt
1 tablespoon lemon
2-3 tablespoon harissa
2 tablespoon cilantro
Lamb Meatballs in Beet and Pomegranate Sauce. Complete recipe at thesaltedpotato.com
Ground lamb meatballs are seasoned with crushed fennel and cumin seeds, along with a little harissa. They are bathed in a sauce of tomatoes, grated beets, and pomegranate juice. Oh, man, these are great. #shorts #recipe #food #cooking #tasty
Lamb Meatball Gyros
Juicy ground lamb meatballs are drizzled with lemon-garlic sauce and wrapped up with veggies in a pita for a gyro that packs a flavorful punch!
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✅Ingredients
LAMB MEATBALLS:
• 1 lb ground lamb
• 2 TB chopped fresh parsley
• 2 TB chopped fresh mint
• 2 TB chopped fresh cilantro
• 4 cloves garlic, crushed
• 2 tsp red wine vinegar
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp ground allspice
• 1/2 tsp red pepper flakes
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
GARLIC SAUCE:
• 4 cloves garlic, crushed
• 1/4 c greek yogurt
• 1 lemon, juiced
• 1/4 tsp salt
GYROS:
• 4 pita flat breads
• Toppings as desired (sliced tomato, sliced cucumber, sliced red onion, fresh cilantro)
✅Instructions
00:02:30 - Ideas for gyro toppings
1️⃣ 00:00:24 - Preheat oven to 400 degrees. Lightly grease a 9x13 glass baking dish.
2️⃣ 00:00:32 - In a medium-size mixing bowl, combine ground lamb, parsley, mint, cilantro, garlic, red wine vinegar, cumin, salt, allspice, red pepper flakes, cinnamon, and ginger. Knead together until well combined.
3️⃣ 00:01:19 - Form meat into 12 balls. Place in prepared pan. Bake until cooked through, approximately 25 minutes.
4️⃣ 00:01:47 - Meanwhile, make the garlic sauce by combining garlic, greek yogurt, lemon juice, and salt in a small bowl.
5️⃣ 00:02:39 - Serve meatballs hot on a pita flat bread with desired toppings and drizzle with garlic sauce.
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Enjoying these amazing recipes? Check out Lidia’s MASTERING THE ART OF ITALIAN CUISINE book - a beautifully produced definitive guide to Italian cooking, co-authored with her daughter, Tanya - covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes
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Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.; olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.
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