Try this Meatballs with Chick Peas and Preserved Lemon - Morocco recipe, or contribute your own.
Suggest a better descriptionFOR MEATBALLS:
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.
FOR SAUCE:
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.
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 75 | ||
Calories from Fat: 14 (19%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 75
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