In a large bowl, mix ground meat, 1 of the chopped onions, bread pieces (or kamut puffs or quinoa flakes), 3 tablespoons parsley, 3 tablespoons cilantro, 2 teaspoons rad hanout spice, 1 beaten egg, 1/4 teaspoon salt and a pinch of black pepper.
Allow mixture to sit 5 minutes; form into small meatballs, and fry in olive oil. Drain on paper towel.
Sauté the second chopped onion in olive oil until pale golden. Add the spice and cook for another minute.
Add the chopped preserved lemon, the water, chicken bullion cube, 3 Tablespoons parsley, 4 teaspoons rad hanout
spice, cayenne, and salt. Cover and simmer for 2 hour. Remove cover and reduce to just enough to cover meatballs.
Add 6 Tablespoons chopped cilantro and the lemon juice. Cook for 1 minute. Serve with more chopped cilantro on top.
From: Um Safia, FOOD.com, 1/5/14, Ogunquit
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (78g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (19%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 31mg||10 %|
|Sodium 492.8mg||17 %|
|Potassium 169.3mg||4 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 10.9g|
|Protein 3.5g||5 %|
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Calories per serving: 75
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