Meatballs with Sauce and Chickpeas
Course: DinnerCuisine: MoroccanDifficulty: Easy4
servings15
minutes45
minutesI love this recipe. It is easy, delicious, flavorful, and can be easily made ahead or frozen, plus makes amazing leftovers. The recipe calls for lamb, which we love. I have made with lamb, turkey, beef and pork. Lamb is always great, but usually I make these with a pound of bison meat and pound of pork. The flavor is there and they tend to be a bit lighter. I have made these the day before and placed them in an airtight dish in the refrigerator. The leftovers are so good. My husband and son take the meatballs and reheat them in a roll with the extra sauce. I have even served them with polenta or couscous. You can do what you want.
Ingredients
2 pounds ground lamb, pork, beef, bison, or/and turkey
2/3 cup RAW arborio rice, rinsed and drained
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cinnamon
2/3 cup diced yellow onion
4 cloves garlic, minced
- Tomato Gravy
Extra Virgin Olive oil
2/3 cup diced yellow onion
Kosher salt
Pinch of saffron, crumbled and steeped in 1/4 cup warm water
1 1/2 teaspoon ground cumin
1/2-1 teaspoon red pepper flakes
1 cinnamon stick
1 (28oz) can whole tomatoes in juice
1 cup chicken or beef broth
6 cups chickpeas (1lb dried chickpeas=3 cups), soaked overnight
1/2 cup chopped fresh parsley
Directions
- Heat oven to 350. In a large bowl, combine and mix the ground meat, raw rice, cumin, coriander, cinnamon, onion, and garlic. Knead and mix well.
- Coat a sheet pan with a layer or two of parchment and drizzle with oil. With gloves or wet hands, roll each meatball to the size of a golf ball and place on rimmed baking sheet. Repeat with all the meat mixture. This step can be done ahead of time and cover in an airtight container in the refrigerator.
- Bake for about 18 minutes until lightly browned and remove and allow to cool slightly. Keep oven on.
- Tomato Gravy
- Place a large sauce pan on the stove over medium heat. Add 2 Tablespoons oil and when oil is hot, add the onions with a sprinkle of salt and saute for about 10 minutes until the onions soften.
- Add the saffron with soaking water, cumin, red pepper flakes, and cinnamon stick. Crush the tomatoes with your hands and add then to the pan along with any leftover juices. Raise the heat to medium high and add the broth and bring to a simmer. Taste and add more salt or red pepper flakes. Carefully add the meatballs and adjust the temperature to a gentle simmer. cover and cook for 30 minutes.
- On a parchment lined baking sheet add the drained chickpeas. Toss with a touch of oil and kosher salt. Place in the oven for 8-10 minutes.
- Make cous cous or polenta and serve with green beans. Spoon the couscous on a plate and serve with 2-3 meatballs per person. Spoon the sauce and serve with warmed chickpeas. Garnish with fresh parsley.
- CHICKPEAS
- In a bowl or large sauce pan, place 1 lb dried chickpeas and cover with cold water. Cover and leave on the counter overnight.
- Drain the water and cover again with cold water, add a bay leaf and 2 smashed cloves garlic and a pinch of salt. bring to a boil and then reduce to simmer, uncovered for 90 minutes. Once tender, keep the liquid and freeze it as it is wonderfully flavorful to use as you would homemade stocks. All ow the chickpeas to cool and dry out and then proceed with the recipe.
