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5 from 3 votes

Moroccan Meatballs with Onions

Course: Meats
Cuisine: Moroccan
Servings: 12 people

Ingredients

For meatballs:

  • 2 lbs ground beef
  • 2 slices bread
  • 1 cup chicken bouillon
  • 3 cloves of garlic peeled
  • 1 bunch parsley rinsed
  • 1 bunch cilantro rinsed
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 pinch of mace
  • 1 egg
  • 3 tbsp oil
  • 1 quart water

For onion sauce:

  • 1 large onion peeled and sliced
  • 1 pinch saffron
  • 1/4 tsp mace
  • 1/4 tsp nutmeg
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1 cup water

Instructions

  • In a saucepan bring 1 quart of salted water to a boil. Grind together the parsley, cilantro and garlic. Soak the slices of bread in the chicken bouillon.
  • In a bowl, mix together the ground beef, parsley mixture, spices and bread. Add the oil and egg. Mix thoroughly adding about 1/2 cup of water or the left over chicken bouillon. 
  • Shape the mixture into large meatballs approximately 2 inches in diameter that you drop in the water for 10 minutes. When done, set aside.
  • In a heavy saucepan, saute the onion until it turns golden. Add the spices and water and cook at medium temperature for 20 minutes.
  • Gently set down the meatballs on top of the onion and resume cooking for an additional 20 to 30 minutes. Reduce the liquid if necessary.

Notes

Two pounds of ground beef will make 20-26 meatballs.
I prefer using a medium size potato (baking) instead of the bread.
Today it works best to use your food processor instead of grinding.  Add some of the water to the items you are processing.