- previous
- 1
- 2
- | single page
Moroccan feast: The meal would have been enough even without Moroccan meatballs, above, with the slowly unrolling flavor of liver. (Bill Hogan/Chicago Tribune) |
Sauce:
5 to 7 cloves garlic, crushed
1/4 cup olive oil
1 ounce chicken bouillon cubes
1/4 teaspoon chili powder
2 tablespoons sweet paprika
1 tablespoon hot paprika
1 can (28 ounces) tomato puree
2 cups hot water
1 teaspoon salt
Meatballs:
1 1/2 pounds ground beef
1/2 pound ground calf's liver
3/4 cup matzo meal
1 cup chopped parsley
1/2 cup finely diced onion
1/2 cup water
1 large clove garlic, minced
1 tablespoon each: paprika, ground cumin
1 teaspoon salt
1/2 tablespoon turmeric
1/4 teaspoon cinnamon
2 large eggs, beaten
Vegetable oil
1. For the sauce, cook the garlic in the oil in a Dutch oven over medium heat, 1 minute. Add bouillon cubes, crushing them in the pot. Add chili powder and the paprikas. Add tomato puree, water and salt. Heat to a boil; lower heat to a simmer. Allow to simmer while preparing meatballs.
2. For the meatballs, combine beef, liver, matzo, parsley, onion, water, garlic, paprika, cumin, salt, turmeric and cinnamon in a bowl, mixing with your hands. Add eggs; blend well. Shape mixture into 1-inch balls.
3. Heat about 1/4 cup oil in a skillet; brown meatballs, in batches without crowding. Gently slip meatballs into simmering sauce. Cook, partially covered, over low heat until meatballs are cooked through and sauce is thick, 45 minutes.
Nutrition information:
Per serving: 360 calories, 18 g fat, 5 g saturated fat , 123 mg cholesterol, 24 g carbohydrates, 27 g protein, 1903 mg sodium, 4 g fiber.
foods@tribune.com
5 to 7 cloves garlic, crushed
1/4 cup olive oil
1 ounce chicken bouillon cubes
1/4 teaspoon chili powder
2 tablespoons sweet paprika
1 tablespoon hot paprika
1 can (28 ounces) tomato puree
2 cups hot water
1 teaspoon salt
Meatballs:
1 1/2 pounds ground beef
1/2 pound ground calf's liver
3/4 cup matzo meal
1 cup chopped parsley
1/2 cup finely diced onion
1/2 cup water
1 large clove garlic, minced
1 tablespoon each: paprika, ground cumin
1 teaspoon salt
1/2 tablespoon turmeric
1/4 teaspoon cinnamon
2 large eggs, beaten
Vegetable oil
1. For the sauce, cook the garlic in the oil in a Dutch oven over medium heat, 1 minute. Add bouillon cubes, crushing them in the pot. Add chili powder and the paprikas. Add tomato puree, water and salt. Heat to a boil; lower heat to a simmer. Allow to simmer while preparing meatballs.
2. For the meatballs, combine beef, liver, matzo, parsley, onion, water, garlic, paprika, cumin, salt, turmeric and cinnamon in a bowl, mixing with your hands. Add eggs; blend well. Shape mixture into 1-inch balls.
3. Heat about 1/4 cup oil in a skillet; brown meatballs, in batches without crowding. Gently slip meatballs into simmering sauce. Cook, partially covered, over low heat until meatballs are cooked through and sauce is thick, 45 minutes.
Nutrition information:
Per serving: 360 calories, 18 g fat, 5 g saturated fat , 123 mg cholesterol, 24 g carbohydrates, 27 g protein, 1903 mg sodium, 4 g fiber.
foods@tribune.com
