Ingredients for Meatballs With Chick Peas Preserved Lemon Morocco
- Ground Chicken
- Brown Onion
- Bread
- Fresh Parsley
- Fresh Cilantro
- Ras El Hanout Spice Mix
- 1 large egg
- Salt
- Black Pepper
- 2 tablespoons olive oil
- 1/4 cup chopped onion (for meatballs), 1 chopped onion (for sauce)
- Canned Chick Peas
- 1 preserved lemon (rinsed and finely chopped, removing seeds)
- Water
- Chicken Stock Cube
- Lemon Juice
- Cayenne
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How to Make Meatballs With Chick Peas Preserved Lemon Morocco
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 1 lb ground chicken, 1/2 cup chopped cilantro, 1/4 cup chopped onion, 1 clove garlic (minced), 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1/4 tsp cayenne pepper (optional), 1/4 cup breadcrumbs, and 1 large egg. Gently mix until just combined.
- Roll the mixture into 1-inch meatballs.
- Heat 2 tablespoons olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the meatballs on all sides.
- Remove the meatballs from the pot and set aside.
- Add 1 chopped onion to the pot and cook until softened, about 5 minutes. Add 2 cloves garlic (minced) and cook for 1 minute more.
- Stir in 1 (14.5 ounce) can diced tomatoes, 1 (15 ounce) can chickpeas (drained and rinsed), 1 cup chicken broth, 1 preserved lemon (rinsed and finely chopped, removing seeds), 1/2 tsp saffron threads (optional), and 1/4 cup chopped cilantro.
- Return the meatballs to the pot. Bring to a simmer, then cover and transfer to the preheated oven.
- Bake for 30-40 minutes, or until the meatballs are cooked through and the sauce has thickened.
- Serve hot with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
10g
Fat
2g
Carbs
9g
