Meatballs With Chick Peas & Preserved Lemon -- Morocco Recipe

Name: Meatballs With Chick Peas & Preserved Lemon -- Morocco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For The Meatballs; 3 cups ground chicken; 1 medium brown onion, grated (on very finely chopped); 4 slices wholemeal bread (store bought, or use 3 slices of homemade); 3 tablespoons fresh parsley, finely chopped; 3 tablespoons fresh cilantro, finely chopped; 2 teaspoons ras el hanout spice mix; 1 beaten egg; 1/4 teaspoon salt; 1 pinch black pepper; olive oil or sunflower oil (for frying); For The Sauce; 1 medium onion, finely chopped; 400 g canned chick-peas, rinsed & drained; 1/2 - 1 preserved lemon; 2 liters water; 1 chicken stock cube; 6 tablespoons fresh cilantro; 3 tablespoons fresh parsley; 4 teaspoons ras el hanout spice mix; 3 tablespoons lemon juice; 1/8 teaspoon cayenne; salt; olive oil or sunflower oil (for frying)

Servings: persons

For The Meatballs
3 cups ground chicken
1 medium brown onion, grated (on very finely chopped)
4 slices wholemeal bread (store bought, or use 3 slices of homemade)
3 tablespoons fresh parsley, finely chopped
3 tablespoons fresh cilantro, finely chopped
2 teaspoons ras el hanout spice mix
1 beaten egg
1/4 teaspoon salt
1 pinch black pepper
olive oil or sunflower oil (for frying)
For The Sauce
1 medium onion, finely chopped
400 g canned chick-peas, rinsed & drained
1/2 - 1 preserved lemon
2 liters water
1 chicken stock cube
6 tablespoons fresh cilantro
3 tablespoons fresh parsley
4 teaspoons ras el hanout spice mix
3 tablespoons lemon juice
1/8 teaspoon cayenne
salt
olive oil or sunflower oil (for frying)

1
To Make The Meatballs:.
2
Tear the bread into tiny pieces - to make breadcrumbs.
3
In a large bowl, mix all of the meatball ingredients. Use your hands to squich the mixture together until it is mixed really well (I usually wear gloves to do this!).
4
Allow the mixture to stand for 5 minutes then taking a tablespoon at a time, roll into meatballs.
5
Gently fry them in a little olive oil or sunflower oil, until they are golden on all sides. Drain on kitchen paper & set aside.
6
To Make The Sauce:.
7
Fry the onion in a little oil. When it is a pale golden colour, add the spices & cook for a further minute.
8
Remove the flesh from the preserved lemon. Wash well to remove some of the saltiness then cut very finely. Add the lemon & the rest of the ingredients (except the cilantro & the lemon juice) to the pan.
9
Cover & simmer for 1 hour.
10
After an hour, remove the lid. Reduce the sauce until you have just enough to serve the meatballs in - you don't want too much but you don't want to serve dry meatballs either! When the sauce is the right consistency, add the cilantro & lemon juice & cook for a minute.
11
Sprinkle more finely chopped cilantro over the top & serve.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For The Meatballs, 3 cups ground chicken, 1 medium brown onion, grated (on very finely chopped), 4 slices wholemeal bread (store bought, or use 3 slices of homemade), and more.

Yes, Meatballs With Chick Peas & Preserved Lemon -- Morocco falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatballs With Chick Peas & Preserved Lemon -- Morocco

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