<< Trilliums Rising

06/06/11 - Moroccan Meatballs

Yes, those are eggs. This dish may look a bit primordial, but it is absolutely delicious, especially when made with Clark Family beef. It's a Moroccan dish and easy to make if you have a food processor or start with already ground beef. It's from our favorite Moroccan cookbook, Couscous and Other Good Food From Morocco. You can buy the cookbook, or try our recipe below. Think of it as the best meatball dish ever from the dawn of time.

INGREDIENTS For the meatballs
  • 2 lbs of ground beef, grind it finely if you grind it yourself
  • 1/4 cup chopped parsley
  • 1/4 cup chopped coriander
  • 1 medium sized onion or 2 small ones, finely chopped
  • 2 pinches of cayenne pepper
  • salt
  • olive oil for cooking the meatballs
For the sauce
  • 2 medium onions, chopped
  • 1/4 cup chopped parsley
  • one large can of tomatoes
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 2 cloves of garlic, peeled and chopped
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 6 or 8 eggs
  1. Combine all the meatball ingredients (except the oil) and mix them well. Form them into one inch meatballs and pan fry them in the oil.
  2. Combine all the sauce ingredients (except for the eggs) in a large pot or pan. Pour in any juices from the meatballs. Cook uncovered for about 30 minutes until it is reduced to a rich gravy.
  3. Toss the meatballs in the sauce and continue cooking for another 10 minutes.
  4. Break the eggs and gently pour their contents into the sauce between meatballs so they poach. When the eggs are cooked to your taste, the dish is ready to serve. (It took our eggs about 20 minutes to cook through.)

Keywords: clark family, recipe