Moroccan Meatballs
- 1/2 teaspoon crumbled saffron strands
- 1 cup hot water
- 1 pound lean ground lamb or beef
- 3 tablespoons crème fraîche or grated beef suet
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin, preferably Moroccan
- 1 teaspoon ground coriander
- 3/4 teaspoon ground cinnamon, preferably Ceylon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon cayenne
- Salt and freshly ground black pepper
- 2 tablespoons roughly chopped flat-leaf parsley
- 2 tablespoons roughly chopped cilantro
- 1 medium red onion, grated
- 2 tablespoons unsalted butter
- 1/4 cup saffron water
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin, preferably Moroccan
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground black pepper, or to taste
- 2 to 3 pinches cayenne
- Pinch of ground turmeric
- 1/2 teaspoon salt, or to taste
- 1 cup roughly chopped cilantro
- 1/2 cup hot water
- 2 tablespoons fresh lemon juice
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Coriander, ground (1 teaspoon)
- Coriander (18 tablespoons)
- Cumin, ground (1 1/2 teaspoon)
- Flat-leaf parsley (2 tablespoons)
- Ginger, ground (1/4 teaspoon)
- Red onion, medium (1)
- Meat
- Creme fraiche or grated beef suet (3 tablespoons)
- Ground lamb or beef, lean (1 pound)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Cayenne (1/4 teaspoon)
- Cayenne (2 pinches)
- Cinnamon, ground (3/4 teaspoon)
- Nutmeg, grated (1/4 teaspoon)
- Paprika, sweet (3 teaspoons)
- Saffron strands (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Salt and freshly ground black pepper (1)
- Turmeric, ground (1 Pinch)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Saffron water (1/4 cup)
- Water, hot (1 1/2 cup)
- Dairy
- Butter, unsalted (2 tablespoons)
Preparation
Read recipe preparation on leitesculinaria.com
Social Stats
44.2Rating
1-100
1-100
30Tweets
34Facebook
Likes
Likes
15StumbleUpon
Views
Views
0PinterestPins
Recipe Stats
Published March 5, 2012 (11 months ago).
214 people saved this recipe.
