Moroccan Meatballs

Moroccan Meatballs

1/2 cup Olive Oil

10 oz sliced Yellow Onion

1 oz chopped Garlic

4 tbsp Moroccan Spice Blend

2 pounds Ground Beef

1 oz fresh Cilantro

1 tbsp Preserved Lemons

1 tbsp Salt

1 cup Canola Oil

8 oz Tomato Chili Compote

8 oz Tzatziki Sauce

8 oz crumble Feta Cheese

 Cook onions in olive oil until beginning to caramelize. Add garlic and spice blend. Sauté until garlic is golden. Mix together onion mixture, meat and remaining ingredients. Shape into 1 ounce balls. In a large pan, heat canola oil. Fry meatballs until dark brown on all sides. Place in a serving bowl and top with heated Tomato Chili Compote, Cumin Cilantro Yogurt Sauce and crumbled feta.

 Makes: 40 meatballs

Moroccan Spice Blend

4 1/2 tsp Turmeric

6 tbsp ground Cumin

3 tbsp ground Coriander

3 tbsp Onion Powder

1 1/2 tsp ground Cinnamon

Combine well and store in an air tight container.

Makes: 14 tablespoons

Preserved Lemons

7 each Lemons

2 each Bay Leaves

2 cloves Garlic

2 sprigs fresh Thyme

2 each Cinnamon Sticks

2 each whole Cloves

2 each Juniper Berries

4 cups Kosher Salt

1/2 cup Lemon Juice

4 tbsp Extra Virgin Olive Oil

Wash lemons. Half slice lemons in quarters so the knife does not cut all the way through. Sprinkle a little salt in between the wedges. Add 4 lemons to a large jar. Add spices, salt, lemon juice and oil. Add remaining 3 lemons and place lid on jar. Jar needs to be turned and tipped at least once daily for seven days. Jar needs to sit at room temperature for 3-4 weeks before lemons are used.

Makes – 7 each lemons

Tomato Chili Compote

1/2 gal Marinara Sauce

1 oz chopped Garlic

1/8 cup Extra Virgin Olive Oil

1/4 tsp crushed Red Pepper

3 oz Dark Brown Sugar

1 1/2 tsp Salt or to taste

 Sauté garlic in olive oil until golden. Add crushed red pepper. Add marinara sauce and allow to simmer for 20 minutes. Add brown sugar and season to taste with salt. Allow to simmer for 20 more minutes.

Makes – ½ gallon

Tzatziki Sauce

2 cups plain Yogurt

1/4 tsp fresh Garlic

1 tsp Cumin seeds, toasted

1 tsp chopped Preserved Lemon

1 oz fresh Cilantro chiffonade

Combine all ingredients well. Makes: 2 cups



Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989 - . This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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