Moroccan Meatballs from Tia Sarita
It’s the combination of Moroccan spices that makes this recipe so interesting. My Aunt Sarita uses two kinds of paprika here: Hungarian, with a sweet taste and a vibrant red color, and smoked Spanish (where peppers are smoked over an oak fire), with a richer taste and a darker red.
Serves 4-6
For the Meatballs:
1 lb. (454g) ground beef
1 egg yolk
1 slice whole wheat bread, crust removed (about 32g) and cubed
1 onion, minced
¼ tsp. ground cinnamon
¼ tsp. ground cumin
½ tsp. Hungarian paprika
2 tsp. Spanish paprika
1 tsp. ground coriander
1 tsp. fresh parsley, chopped
2 Tbsp. olive oil
1½ tsp. Kosher salt and freshly ground black pepper
For the Sauce:
3 Tbsp. olive oil
4 small onions, peeled and chopped
1 bay leaf
1½ tsp. ground ginger
Pinch saffron
1½ tsp. ground cumin
½ tsp. Hungarian paprika
½ tsp. Spanish paprika
Pinch of ground turmeric
¼ c. fresh chopped parsley
¼ c. fresh chopped cilantro
Juice of half lime (1 Tbsp.)
Directions:
Place all the ingredients for the meatballs in a bowl and combine well with a rubber spatula (or knead the mixture with your hands). Scoop a tiny portion and fry in a small pan to make sure the seasoning is just right. Chill the mixture for at least 30 minutes, preferably 2 hours.
Have a small bowl of water nearby, wet your hands, and form ½-inch balls. Reserve on a plate until ready to poach.
In a large deep skillet or broad saucepan over low-medium heat, warm the olive oil and cook the onions until soft and translucent, about 6 minutes. Add the bay leaf, ginger, saffron, cumin, paprikas, turmeric, salt, and pepper, and cook, stirring frequently with a wooden spoon until spices become fragrant. Add about 1½ cups hot water and bring to a boil.
Add the meatballs and poach them in the sauce
, over low heat, covered, for 20 minutes, checking and stirring halfway through. Add more water if necessary.
Finish with the lime juice, parsley, and cilantro and stir carefully. Transfer to a serving plate with all the sauce.
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