Thursday, May 24, 2012

Moroccan Meatballs In Tomato Sauce : IHCC

Another week of Rick Bayless recipes over at I Heart Cooking Clubs (IHCC). I'm having a good time cooking from unfamiliar zone!  This week's theme is "Potluck", we are free to cook any of Rick Bayless's recipes.

This dish uses very little ingredients, I have everything in my pantry, except of course, the lamb and fresh parsley. I was curious as how it would turned out with so little ingredients, and was surprised when I had a taste of the sauce after cooking. Delicious!


The meatball mixture are made up of minced meat, cumin, paprika, chopped parsley and salt, they are rolled into 1" balls. Rick says to use a 10 inch saucepan or skillet, as size is important. Well, listen to what the chef says! The 10" saucepan fits all the meatballs perfectly in one single layer! But to swirl gently to coat the meatballs with the sauce, this I can't do, I'm afraid clumsy me would get the sauce out of the pan instead! Hey, I'm not a chef, just look at that pan of meatballs, I can't do it! So I use a spoon instead, to scoop and cover the sauce all over the meatballs! Continue to simmer until the meatballs are fully cooked, about 15 minutes.


These are really delicious! Both the meatballs and the sauce have the pleasant scent of the cumin. The meatballs are chewy and delicious! Here I have used a mixture of lamb and minced pork, as I'm afraid that by using all ground lamb, the smell might be too strong for my kids, as we do not eat lamb very often. So I have used a third of ground lamb with two thirds of ground pork.


The sauce is very tasty and sweet with a slight tinge of sourness. We had this served over spaghetti.


But the next time, I'm gonna double up on the sauce if I'm having this with pasta, as my family loves lots of sauce over their pasta, especially the hubby!

Please stop by I Heart Cooking Clubs (IHCC) to see all the other yummies from Rick Bayless's recipes.


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Moroccan Meatballs In Tomato Sauce
(source from : The Splendid Table, recipe by Rick Bayless)
Ingredients 
1-1/4 pounds ground beef or lamb
3 teaspoons paprika, divided use (Moroccan paprika is medium-hot - add a little cayenne if yours isn't hot enough for you)
2 teaspoons ground cumin, divided use
12 large fresh parsley sprigs, divided use
salt
1 large garlic clove
one 15-ounce can diced tomatoes in juice
1/4 cup olive oil
3 tablespoons tomato paste
1 small onion

  1. Make meatballs : Place beef or lamb in a large bowl. Measure in 1-1/2 teaspoons of paprika, 1 teaspoon of the cumin, half of the chopped parsley and 1 teaspoon salt. Mix or knead to thoroughly distribute flavorings through meat. Roll meat into 1-inch balls (about 1 tablespoon meat mixture), laying each on a plate as rolled. Set aside.
  2. Make sauce : Turn on food processor. Drop garlic through feed tube. Let machine run until garlic is chopped, then stop. Remove lid and scrape down garlic from sides of processor. Add tomatoes, olive oil, tomato paste and onion. Add remaining 1-1/2 teaspoons paprika, 1 teaspoon cumin and parsley. Season with 1/2 teaspoon salt. Process until nearly smooth. Scrape into pan or deep skillet that is about 10 inches across (size is important here). Set over medium heat, bring to a boil and cook 2 to 3 minutes.
  3. Cook meatballs and serve : Remove pan from heat. Nestle meatballs into sauce in a single layer. Swirl pan gently to ensure all meatballs have sauce over the top. Set over medium heat, set lid slightly ajar and cook 10 to 12 minutes, until meatballs are cooked through. Taste and stir in more salt if you think necessary. If sauce is very thick, add a little water. Spoon onto individual plates and serve.

37 comments:

  1. Your meatballs look delicious! So tempting, now I have to go find spaghetti and meatballs for lunch before I have the chance to cook this myself!

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  2. That looks great. I grew up on Moroccan food and my parents always used ground beef, and cilantro. We would eat it with bread, soaking up the sauce with pieces of bread. Yum!! Try adding green peas to it next time.

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  3. looks wonderful delicious presentation

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  4. Nice presentation and the meat balls look yummy!

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  5. Looks as delicious as you described them! I love the thick sauce over the spaghetti, I know my boys would too! Except I don't like lamb lol! I find them too fat!

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  6. My kids love with pasta meatballs, your are great looking.
    kisses, have a nice day :)

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  7. Your final plate looks so tempting! Yum!

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  8. can I invite myself at your place? I love it

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  9. Omg, wish to have this yummy meatballs with pastas for my lunch,drooling here.

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  10. I like that the meatballs were cooked in the sauce, they stayed round! Mine never do, thanks for sharing.

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  11. When I see meatballs, I can only think of eating them with pasta, yummmm, what an awesome dish, my son will love you so much if you serve him this dish!

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  12. this look really awesome. meatball looks delicious

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  13. Just blog hop over Zoe's site. Both of you make a very nice meatballs...can't wait to try to make some for myself and my family.

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  14. they look wonderful - i love the use of lamb and those delicious spices!
    Mary x

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  15. So yummy! I must make this for my husband. He loves meatballs.

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  16. wow these look yummy and delicious...very tempting....

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  17. That's an mouth watering recipe......nice to know that we share same blog name....

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  18. What an awesome recipe, we would just love your Meatballs! Hope you have a great holiday week end and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  19. good morning joyce, your meatballs looks absolutely delicious, the gravy too! haha..i can imagine you using a spoon to coat the meatballs..wah, so next time when you double up the sauce, then you got to use a big pot to cook this lah..more meatballs and leave some for me, of course!

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  20. Morrocan Lamb doesn't have the same taste as the lamb we get in Toronto. The recipe sounds delicious, I could see why you'd want more sauce.

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  21. Meatballs can be found in almost all kitchens and for a reason! They are the ultimate comfort food! These look terrific!

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  22. These meatballs look divine!

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  23. Oooohhhh, I love cumin and I love lamb! I don't use lamb very often, something I intend to change. These look and sound delicious and I'm with you, the more sauce the better! Have a great weekend Joy!

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  24. Amazing rich color in the sauce for such few ingredients and little cooking time. Wow!

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  25. I love the sound of these meatballs and ground lamb is one of my favorites. I'll be marking these to try! :D

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  26. That is one gorgeous looking plate of spaghetti. Love the addition of all those spices

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  27. Sound delicious joyce, i am surprised by your post i thought rick only cooks mexican dishes.

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  28. Oh boy does that ever look good! I love the idea of this.

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  29. Delicious, great flavours! I am with you, swirling leads to mopping and extra sauce is always a good thing!

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  30. Hi Joyce, Holy Smoke! First time I see this Middle East meatballs. Okay, now to look forward to Canadian meatballs.
    I love meatballs....whatever style or country origin.
    But best of course are Nyonya meatballs, and ones made by a lovely lady named Joyce. WhooooHoooo!

    Joyce, you have a great week, and stay beautiful.
    Lee.
    Ps, maybe you like get your dad check out my latest posting.....

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  31. Receta estupenda me encanta la comida marroquí,abrazos hugs,hugs.

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  32. sound so yummy, wish to have this for my lunch today.

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  33. Wonderful recipe!They look irresistible!Have a lovely week,dear!

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  34. This looks wonderful; I can almost taste the flavour; so good.
    Rita

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  35. I am loving all of the spices in this. Great photos. ;-)

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