Saturday, June 4, 2016

Moroccan Meatballs with Preserved Lemons

16oz (500gr) ground beef
2 tbs minced shallot
1 clove crushed garlic
2 tbs dried parsley
2 tbs dried bread crumbs
1 egg
1/2 tsp paprika
1/2 tsp cumin
1 onion, chopped
1 tsp paprika
1/2 tsp cumin
1 tbs olive oil
1 1/2 cups (12oz, 360gr) chicken stock
2 tsp oregano
2 tbs dried parsley
2 tbs fresh lemon juice
1/2 preserved lemon, rinsed, pulp removed and rind cut into strips
Meatballs: Combine all of the ingredients for the meatballs and mix very well, kneading until it gets almost paste-like.  Form into 1 1/2" (4cm) balls.  Set aside.
Sauce: In tagine or large skillet, sauté onion in olive oil until tender, 6 – 7 minutes.  Add paprika, cumin and sauté 1 minute longer.   Add stock, oregano and bring to a boil.  Reduce heat to simmer, add meatballs, keeping them separate, cover and simmer 45 minutes.

Add parsley, lemon juice and preserved lemons, simmer 2 minutes longer to combine flavors. 

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