Best Moroccan Meatballs With Couscous And Roasted Carrots Recipes

Moroccan Meatballs image

Provided by Derf2440

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1/2 small onion, chopped
1 garlic clove, smashed
1 lb ground lamb
1/2 cup cooked couscous
1 egg, beaten
2 tablespoons chopped fresh parsley
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Steps:

Preheat oven to 350°F.
In a small nonstick frypan, heat oil over medium heat.
Saute onion and garlic for 3 minutes or until browned.
In a medium bowl, combine ground lamb, couscous, egg, parsley, turmeric, cinnamon and ginger.
Add sauteed onion and garlic.
Mix well, form into 1 and 1/2 inch meatballs.
Place on a prepared baking sheet.
Bake in preheated oven for 30 minutes, turning after 15 minutes, until browned on all sides and no longer pink.

Nutrition Facts : Calories 387.1, Fat 30.1, SaturatedFat 12.3, Cholesterol 129.4, Sodium 87.5, Carbohydrate 6.2, Fiber 0.7, Sugar 0.5, Protein 21.4

Moroccan Meatballs & Couscous image

Provided by English_Rose

Categories Lamb/Sheep

Time 50m

Yield 16 meatballs, 4 serving(s)

Number Of Ingredients 23

1 lb ground lamb
1/2 onion, finely chopped
2 tablespoons harissa
1 tablespoon dried breadcrumbs
salt and pepper
2 tablespoons parsley, chopped
1 1/2 onions, finely chopped
4 garlic cloves, crushed
1 tablespoon fresh ginger, finely chopped
2 ounces dried apricots, chopped
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon coriander seed, crushed
1 (14 ounce) can chopped tomatoes
3/4 cup chicken stock
1 tablespoon honey
9 ounces couscous
1 3/4 cups chicken stock, hot
flat leaf parsley
fresh cilantro
1 lemon, juice
2 tablespoons extra virgin olive oil
1 1/2 ounces toasted sliced almonds

Steps:

Combine lamb, onion, harissa and flat leaf parsley and season, roll into golf ball sized meatballs and fry off in medium hot pan until coloured.
In a heavy based pan, fry the onion, garlic and ginger until softened, add the spices and cook for 1-2 minutes
Add the tomatoes and apricots, then add the meatballs, top up with the stock and cover with a lid and cook for 30 minutes After 20 mins add the honey and season.
Place the couscous in a bowl and pour over the boiling stock, cover with plastic wrap and leave to stand for 5 mins, fork through to separate the grains then add chopped herbs, toasted almonds, lemon juice ,olive oil and salt and pepper and mix.
Serve with toasted pita bread.

Nutrition Facts : Calories 857.8, Fat 41.7, SaturatedFat 13.6, Cholesterol 87.3, Sodium 325.4, Carbohydrate 87.7, Fiber 9.8, Sugar 20.5, Protein 36.1

Moroccan Meatballs with Couscous and Roasted Carrots image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 12

1 pound carrots, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3/4 pound ground beef chuck (85 percent lean)
1 1/2 teaspoons reserved spice mix from Spicy Potatoes and Peas with Chicken
1/2 teaspoon ground cinnamon
2 tablespoons finely chopped fresh cilantro leaves
1 bunch scallions, white and green parts separated, half of each minced and remaining thinly sliced
1 large egg, lightly beaten
1 cup couscous
1/2 cup sliced almonds, toasted
Lemon wedges, for serving

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with 2 teaspoons oil and season with salt and pepper. Roast until tender and golden, 20 minutes, tossing halfway through.
In a medium bowl, combine beef, spice mix, cinnamon, cilantro, minced white and green scallions, and egg; season with salt. With hands, gently mix to combine and form into 16 meatballs. In a large skillet, heat 1 tablespoon oil over medium-high. Cook meatballs until browned on all sides, about 8 minutes total. Add 1/4 cup water, cover, and reduce heat to low. Cook until meatballs are just cooked through, 5 minutes.
Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add sliced scallion whites and cook, stirring, until softened, 3 minutes. Add 1 cup water, cover, and bring to a boil. Stir in couscous and season with salt and pepper. Cover, remove pan from heat, and let stand 5 minutes. Fluff couscous with a fork, and stir in almonds and sliced scallion greens. Serve meatballs and any pan juices with couscous, carrots, and lemon wedges.

Nutrition Facts : Calories 583 g, Fat 28 g, Fiber 8 g, Protein 33 g