Try this great Moroccan-Style Meatballs recipe. This main dish pairs with red wines, including: Camenere, Chianti, Petite Sirah, Sangiovese, Shiraz, Zinfandel. Enjoy! #recipe #beef #Moroccan @chefvivant.
Moroccan-Style Meatballs
Servings4 servings
Prep Time25 minutes
Cook Time40 minutes
Ingredients
- 1 1/2cup mediu-grain rice
- 14oz ground beef
- 1/2cup currants
- 1teaspoon smoked paprika
- 1 1/2teaspoons cumin
- 1 1/2teaspoons ground cilantro
- 1teaspoon chnnamon
- salt and freshly ground black pepper
- 1cup breadcrumbs
- 1/2cup olive oil
- 1large oniondiced
- 1clove garliccrushed
- 8threads saffron
- 1cup beef stock
- 4medium tomatoescut into pieces
- 1/4cup fresh clinatrochopped
- 4sprigs parsley
Instructions
- Combine the rice with 1 cup water in a saucepan. Bring to a boil, reduce heat to low, cover and cook for 10 minutes. Remove pan from heat, allow to stand covered for 10 minutes.
- Combine beef, currants, paprika, cumin, ground cilantro and cinnamon. Season with salt and pepper. Add the cooked rice, gently combine and shape into walnut-size balls. Roll the meatballs in the breadcrumbs and put into the refrigerator.
- Add one tablespoon of the oil to a medium-size saucepan over medium heat. Sauté the onion and garlic for 2 minutes, add the saffron and beef stock. Bring to a simmer and add the tomatoes, cook for 8 minutes, stirring occasionally. Turn heat to low, season with salt and pepper and stir in the cilantro.
- Heat the remaining oil in a deep skillet. Fry the meatballs in batches, turning frequently until golden all over. Drain on paper towels. Serve immediately, topped with the tomato sauce and garnished with fresh parsley.
Recipe Notes
Pairs with red wines, including: Camenere, Chianti, Petite Sirah, Sangiovese, Shiraz, Zinfandel.
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