24 July 2013

Moroccan Style Meatballs - Polpetine Marocchine

I have been overseas working for sometime; I think it's about time I got back to work in the kitchen! I am leaving again soon (like in 3 days!) but, hopefully, I will have better access to a kitchen and therefore not remiss in my blogging. On to the food...


Moroccan Style Meatballs - Polpetine Marocchine


Ingredients
4 cups water
1/2 cup Water
Turmeric (to taste)
Harissa (to taste)
Sumac (to taste)
Dukkah (to taste)
Red Pepper (to taste)
3 tablespoons Olive Oil
Red Pepper (fresh or dried flakes)
8 Cloves Garlic
½ white or yellow Onion
1 LBS Ground Lamb or Beef
1 LBS Chicken Livers
1 LBS Chicken Breasts
2 slices day old bread
1/2 cup Soffritto (1/2 onion, 1 carrot, 1 celery stick ALL minced)
2 eggs
1 can Chickpeas, Fava, or other bean
1 16 oz can of Crushed Tomatoes
Chicken broth (enough for soaking bread)
Zest of two Lemons
4 tablespoons minced cilantro or mint


Preparation
·         Pre-cook the chicken livers by sauté method with Soffritto and a bit of cilantro or mint.
·         Soak day old bread in chicken broth until soft. Squeeze out excess moisture.
·         In a large bowl, mix ground lamb/beef, lemon zest, eggs, and soaked bread.
·         Cut the uncooked chicken breasts into small pieces; grind in a food processor.
·         Bring the water, turmeric, olive oil, and spices to boil in a wide heavy pot. Add tomato and beans.
·         Crush cooked chicken livers by hand.
·         Add the processed chicken breasts, crushed livers, and Soffritto to the lemon zest - egg - ground meat mixture.
·         Form meatballs and place them in the ½-cup water while shaping.
·         Reduce the flame to medium, and cook covered 30 minutes.
·         Stir in the cumin and cook 5 more minutes. Check the liquid in the pot. If it is too thin, reduce on a high flame until thickened to the consistency of maple syrup.
·         Transfer the meatballs and their sauce to a platter. Sprinkle with mint or cilantro.
·         Serve with couscous, rice, or mashed potato.







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