Moroccan Meatballs In Lemon Sauce

6-8
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"A tasty Morrocan specialty coming from the Mediterranean world of flavors. This recipe calls for a pinch of saffron, but if you don't have it in your pantry, feel free to leave it out. I normally don't use it due to its expense."

Original recipe yields 6-8 servings
OK
  • FOR SAFFRON-LEMON SAUCE

Nutritional

  • Serving Size: 1 (516.4 g)
  • Calories 934.3
  • Total Fat - 59.4 g
  • Saturated Fat - 19.1 g
  • Cholesterol - 224 mg
  • Sodium - 2331.9 mg
  • Total Carbohydrate - 25.7 g
  • Dietary Fiber - 3.4 g
  • Sugars - 6.3 g
  • Protein - 71.9 g
  • Calcium - 285 mg
  • Iron - 11.1 mg
  • Vitamin C - 23.5 mg
  • Thiamin - 0.4 mg

For the Meatballs:


Step 1

Toast the whole cumin for 30 seconds in a hot dry pan, shaking the pan constantly. Cook longer for a darker, stronger, nuttier flavor, but being careful not to burn them. Grind the cumin seeds in a spice or coffee grinder.

Step 2

Place the cumin, onion, garlic, parsley, paprika, black pepper and salt in a food processor.

Step 3

When the spices are well ground, slowly add cubes of bread while still grinding. Do Not add the bread too fast, or it will bind up the processor. When all the bread has been added, you should have a smooth, liquified paste.

Step 4

Mix together the paste and meat with your hands very well until it's bound together like a meatloaf. Refrigerate for 3-4 hours or overnight.

Step 5

Roll the mixture into golf-ball-sized meatballs. Heat the vegetable oil in a saute pan to medium-high until shimmering. Brown the meatballs on all sides, but do not cook all the way through.

To Make the Sauce:


Step 6

Remove the thick bottom stem from each leaf of chard. Fold in half and cut into long strips.

Step 7

Sweat the chard, onion, and garlic. Add the paprika, turmeric, cayenne, salt, and half the parsley and stir well.

Step 8

Add the stock and saffron (if using). Bring to a boil, then reduce to a simmer, add the meatballs and cook for 45 minutes to 1 hour.

Step 9

When done, add the remaining parsley, cilantro, and lemon juice. Stir well.

Step 10

Serve the meatballs in a bowl and garnish with chopped parsley, lemon wedges, and crusty bread.

Tips & Variations


No special items needed.