MOROCCAN MEATBALL SOUP WITH SWEET POTATO
There's a lot to like about this simply delicious one-pan dinner: you get soup, meatballs, and healthy vegetables in each colorful portion. Plus, the meatballs cook in the soup, streamlining both prep and cleanup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 12
Steps:
- In a medium pot, heat 2 teaspoons oil over medium. Add onion and cook until softened, 8 minutes; season with salt and pepper. Add garlic, cumin, and cinnamon and cook until fragrant, 30 seconds. Transfer mixture to a medium bowl and add beef. Using your hands, gently combine (do not overmix), then form beef mixture into 1-inch balls.
- Add remaining 2 teaspoons oil to pot and heat over medium-high. Add sweet potatoes and carrots and cook until bright orange, 5 minutes. Add tomato paste and stir to coat. Add broth and bring to a simmer; cook until vegetables are just tender, about 5 minutes. Add meatballs and simmer until cooked through, 12 minutes. Sprinkle with cilantro to serve.
MOROCCAN MEATBALLS
Provided by Guy Fieri
Categories side-dish
Time 1h30m
Yield 15 to 20 servings
Number Of Ingredients 21
Steps:
- For the sauce: Mix together the tomato sauce, cilantro, cumin, harissa, paprika and cinnamon.
- For the meatballs: Preheat the oven to 500 degrees F. Soak the bread in just enough water to cover for 1 minute. Pour into a colander and let sit for 10 minutes. Squeeze all the excess water out.
- Meanwhile, gently cook the onions and garlic until translucent. Let cool, then transfer to a bowl. Add the chuck, pork, cilantro, parsley, cumin, paprika, pepper, salt, chile powder, ginger and eggs and mix thoroughly.
- Portion and shape the mixture into 3 1/2-ounce balls. Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides.
- Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil. Braise the meatballs in the oven until cooked through but not dry, 20 minutes.
- Let cool slightly, then serve.
SPEEDY MOROCCAN MEATBALLS
A great twist on meatballs for a quick and tasty supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.
- Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander.
Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.58 milligram of sodium
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