Monday, August 6, 2012

Moroccan Meatballs

Ok, so let me admit something: I dislike ground beef.  I don’t know what it is but I am just not a fan.  Maybe I had to eat too many meat loaves, spaghetti sauces, tacos and shepherd’s pies as a kid.  I’ll eat it and I’ll cook with it, but it is just not my favorite.  Despite this, or maybe because of it, I’ve been trying to cook with it more often and find recipes that I enjoy eating. 

So I found this recipe while browsing one of my facebook groups and I was intrigued.  The people posting it were raving about it so perhaps it had potential? I had Andy’s welcome home party coming up and I was looking for appetizer inspiration so I decided to rework the meatballs as finger food. 

The first good sign was that they smelled delicious even raw.  They smelled even better when they were baking. And they passed the ultimate test: the party crowd loved them!

I made these a second time for dinner with my yellow rice and Aidric was a huge fan.  The first time I baked them in the oven and the second time I tried sautéing them in a pan.  Both times they were delicious however the pan method gets a little messy.  They do get a nice crisp on them in the pan though.  Overall I would recommend the oven method since it is easy and let messy.

Moroccan Meatballs

1lb ground beef
1 egg
½ cup onion, minced
1 1/3 cup cooked brown rice
1 tsp salt
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1 tsp cinnamon
1 tsp parsley
½ tsp turmeric
1/8 tsp pepper
pinch of saffron threads

Preheat oven to 350.
Combine spices in a small bowl and mix.

In a large bowl combine all ingredients and thoroughly mix.

Shape mixture into meatballs.  I like to keep the size small so they cook evenly.

Place meatballs on a baking pan or dish and bake for 25-30 minutes until cooked through.

For some added entertainment you can eat them with a toothpick, or as Aidric likes to say a "sttiiiiiicccckkk".

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