Ah Rosh Hashana! A Beautiful new year is upon us. Another chance to get things right. I wish all of our readers and our beautiful community a year filled with Peace, good health and happiness.
Here is a typical Moroccan recipe for lamb meatballs, the way my mom used to make it. If you're are not feeling too adventurous you can replace it with beef, but I urge you to try something new. After all that is why you read new recipes to begin with to try and experiment with something new. The smell in your kitchen will bring you to another place, you will be pleased trust me!
MEAT MIXTURE kefta
- 11/2 lbs ground lamb
- 1/2 Spanish onion
- 7 sprigs Italian parsley, finely chopped (this is where your good knife comes in handy)
- Salt and freshly ground pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne (optional if you don’t like it hot omit)
- 1/8 tsp cinnamon
- 1/8 tsp ginger
- 1 lb tomatoes skinned seeded and chopped ( if you’re feeling lazy open a can )
- 1 Spanish onion finely chopped
- 4 Tbs chopped parsley
- 4 Tbs chopped green coriander
- 1 clove garlic
- 4 tbs olive oil
- 1 1/4 cup water
- 1 tsp paprika
- 1/2 tsp each hot red pepper cumin ginger and saffron
- To make the sauce, combine ingredients and simmer for 30 minutes uncovered
- To make meatballs put everything in food processor excluding lamb. Combine everything in large bowl and add salt and pepper to taste. Mix well. The Kefta mixture should be highly flavored. If you want you can add some breadcrumbs.
- Form into small balls walnut size (small walnuts) these are not American meatball supersize!
- Finally poach the meatballs in sauce for about 20 minutes. This is a good dish for the holidays as it reheats easily and is even better the next day. I serve this dish with couscous, in a large bowl make a well in center of couscous put the meatballs and sauce in center and on the outside perimeter, some roasted eggplant slices. Sprinkle with some fresh cilantro or parsley before serving. It makes a beautiful presentation just right for the holidays.