Chicken meatballs in moroccan style sauce
When I picture Friday night dinner, these are the meatballs I envision. My weekend cooking ritual includes these meatballs, because it’s not really a weekend without them! The sauce is fantastic and the meatballs are nestled nicely inside.
The aroma of fresh herbs and rich sauce waft through the house. And I already feel the weekend has begun.
The meatballs come out tender and the sauce is delicious. Imagine how tasty this will be with white rice. Perfection!
Makes 3 servings
600 grams ground chicken breast
4 Tbsp finely chopped parsley
2 tsp minced garlic
1 medium onion
3 Tbsp breadcrumbs
1 medium potato
1 tsp Ras el hanout spice mixture
1 tsp Moroccan paprika
1 level Tbsp chicken bouillon
Ground black pepper
For the sauce:
3 cloves of garlic
1 tsp sugar
4 Tbsp parsley
4 Tbsp cilantro
1.5 – 2 cups water
Hot green pepper
1 Tbsp Moroccan paprika
1 Tbsp chicken bouillon
Ground black pepper
1. To prepare the meatballs:
Finely chop the onion. Add 2 Tbsp of oil to a pan and add the onion and sauté until golden and then transfer to a bowl. Add the other ingredients, wet hands and form ping pong-sized meatballs. Refrigerate for around 30 minutes.
2. To prepare the sauce:
Bring a pot of water to a boil. Score the tops of the tomatoes and drop them in the boiling water. Cook for 5 minutes and drain. Let cool and peel.
3. Finely dice the onion, heat a pan with 3 Tbsp of oil, and sauté the onion for around two minutes. Slice the garlic and add to onion. Sauté for a few more minutes.
4. Chop the pepper and add to the pan. Chop the tomatoes and add as well, sautéing for a minute, then add the spices and 1.5 cups of water, stir and cook for 5 minutes. Chop the herbs and add to the sauce.
5. Add the meatballs to the sauce, add enough water so that the sauce reaches 3/4 of the height of the meatballs. Lower the heat to medium and cook for around 25 minutes.
Good to know…
You can make the meatballs a few hours ahead of time and keep them refrigerated. You can make the sauce separately the day before. You can substitute the chicken with beef or do a 50-50 mix. You can substitute the potatoes with carrot. Don’t have any Ras el hanout? Use 1/2 tsp. turmeric. Don’t want it spicy? Leave the pepper out.