Best 7 Moroccan Sardine Meatballs Recipes

MOROCCAN SARDINE MEATBALL TAJINE

Steps:

• Before you start cooking it's easiest to make the meatball mix first. You will want to ensure the sardines are as clean as possible; removing all bones and skin. It's a bit easier to do this if you use larger fresh sardines. See the notes section on how to use tinned sardines instead. After the fish has been cleaned, add the meat, garlic, cumin, paprika, parsley, cilantro and lemon juice to a food processor. Turn on low power to combine all of the ingredients until it's the consistency of a paste. If you are using the rice, mix it in at this point with a spoon. Make the sardine paste into meatballs the size you'd like; typically they are slightly smaller than a golf ball. In the bottom of a tajine or in a skillet add the olive oil, garlic, and grated tomato flesh. Heat until it begins to bubble and add the remaining ingredients. Allow to cook on low heat. Add the meatballs to the tomato sauce and cover the tajine or skillet. Allow to cook for 30-45 minutes on low heat until the meatballs are cooked all the way through. Serve hot with bread for scooping up the dish. You can also prepare a roast green pepper (either bell pepper or hot pepper), remove the blackened part of the skin and then cut into thin ribbons to places on top of the sardines for an added flavor.

MOROCCAN MEATBALLS

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.

MOROCCAN MEATBALLS

Steps:

• Preheat oven to 350°F.
• In a small nonstick frypan, heat oil over medium heat.
• Saute onion and garlic for 3 minutes or until browned.
• In a medium bowl, combine ground lamb, couscous, egg, parsley, turmeric, cinnamon and ginger.
• Add sauteed onion and garlic.
• Mix well, form into 1 and 1/2 inch meatballs.
• Place on a prepared baking sheet.
• Bake in preheated oven for 30 minutes, turning after 15 minutes, until browned on all sides and no longer pink.

MOROCCAN SARDINE MEATBALLS

Steps:

• Place sardines in a food processor; puree until smooth. Add eggs, bread crumbs, paprika, turmeric, ginger, garlic powder, onion powder, salt, and black pepper. Pulse briefly until well-combined. Shape mixture into small balls.
• Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 5 minutes. Stir in tomatoes, coriander, and cumin. Reduce heat, cover, and simmer sauce until flavors combine, about 15 minutes. Stir in meatballs and simmer until heated through, about 5 minutes.

MOROCCAN BEEF MEATBALL TAGINE

Steps:

• For meatballs:
• Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.
• For stew:
• Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
• Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.
• Available in the Asian foods section of some supermarkets and at Asian markets.

MOROCCAN SARDINE MEATBALLS

Steps:

• Place sardines in a food processor; puree until smooth. Add eggs, bread crumbs, paprika, turmeric, ginger, garlic powder, onion powder, salt, and black pepper. Pulse briefly until well-combined. Shape mixture into small balls.
• Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 5 minutes. Stir in tomatoes, coriander, and cumin. Reduce heat, cover, and simmer sauce until flavors combine, about 15 minutes. Stir in meatballs and simmer until heated through, about 5 minutes.

MOROCCAN MEATBALLS -- TAGINE KEFTA

Steps:

• Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
• Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
• After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
• Place the meatballs in the sauce.
• Do not stir but just let them sit on top of the sauce.
• Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
• Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
• If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
• To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.