Moroccan Meatballs with Chickpeas
Course: DinnerCuisine: MoroccanDifficulty: Easy4
servings20
minutes1
hourWe love meatballs in this family. I make all kinds from turkey to lamb to beef to pork. We also love Mediterranean and Moroccan food. This recipe from the New York Times is always a hit. My kids and husband rave. I make these ahead of time and then they are all ready for me to reheat on a busy school night. I have hungry troops so sometimes I omit the chickpeas and serve on a bed of couscous or polenta. Feel free to mix it up.
Ingredients
1 1/2 pound ground lamb or 1/2 and 1/2 turkey and lamb
1/2 cup uncooked arborio rice, rinsed and drained
2 teaspoons salt
1 teaspoon toasted ground cumin
1 teaspoon toasted ground coriander
1/2 teaspoon cinnamon
1/2 cup diced onion
3 garlic cloves, minced
- Gravy
Extra Virgin Olive Oil
1/2 cup diced onion
Kosher salt
Pinch of saffron, crumbled and steeped in 1/4 warm water
1 teaspoon toasted ground cumin
1/2 teaspoon red pepper flakes
1 cinnamon stick
1 (28oz) can plum tomatoes inter juice
1 cup chicken broth
6 cups chickpeas
1/2 cup chopped parsley or cilantro
Directions
- Heat oven to 350. Make the meatballs: in a large bowl combine meat, raw rice, salt, cumin, coriander, cinnamon, onion and garlic. Knead well.
- Coat a sheet pan with parchment paper and olive oil. With wet hands, form mixture into 1 oz meatballs and arrange in one layer on pan. Bake, uncovered, for 15 minutes, until lightly browned. Remove and let cool slightly.
- Gravy
- Place a Dutch oven over medium heat. Add 2 Tablespoons olive oil. When oil is hot, add the onion and sprinkle with salt and cook stirring until softened and just beginning to brown, About 10 minutes.
- Add saffron with soaking liquid, cumin, red pepper flakes, and cinnamon stick. Crush the tomatoes with your hands and add to pot along with tomato juices. Raise heat to medium high and add broth and bring to a simmer. Taste and add more salt or red pepper flakes, if needed. Carefully add the meatballs and adjust to a gentle simmer. Cover and cook for 30 minutes
- Warm 2 Tablespoons olive oil in a wide skillet over medium high heat. Add the chickpeas and a splash of water and heat through. Season to taste with salt and fresh ground pepper. Sprinkle with fresh herbs. Serve each plate with 5 meatballs and plenty of gravy. Add a large spoonful of chickpeas on the side and garnish with more fresh herbs.
- Serve with hot toasted, homemade garlic bread.
