Chicken meatballs in saffron tomato sauce

  • 1 pound of ground chicken
  • 1 onion
  • 1 egg
  • 1 cup of breadcrumbs
  • Salt
  • Pepper
  • 1 tsp of turmeric
  • Olive oil
  • 5 tomatoes cut in small pieces
  • 1 tsp of paprika
  • 1 pinch of saffron

In a food processor, ground the onion. Add it to the ground chicken with the egg, breadcrumbs, salt, pepper, turmeric. Mix very well. In a large skillet, heat up one tbsp of olive oil. With wet hands, form the meatballs and flatten them a little. Sear the meatballs for about 3 minutes on each side.

In a small bowl, fill up with 1/2 cup of hot water and add the saffron. Let it infuse for a couple of minutes.

In a large pan, heat up 1 tbsp of olive oil. Add the tomatoes, salt, pepper, paprika, saffron in the water and cook for 10min. With a potato masher, puree the tomatoes.

Add the meatballs and cover. Cook on a low fire for 20minutes.

Moroccan meatballs

  
I can litteraly make those with my eyes closed. My mother gave me this recipe a long time ago and whenever I feel like having a real moroccan dish I make it. It’s simple, easy and full of flavors!

  • 1 pound of ground beef
  • 1 medium onion
  • 1 medium potato
  • 1/4 cup of fresh parsley
  • 1/4 cup unflavored breadcrumbs
  • Salt
  • Pepper
  • 1 tbsp of olive oil
  • 1 tbsp of cumin
  • 1 tbsp of clove
  • 1 tbsp of cinnamon 
  • 1 tbsp of nutmeg 
  • 1 tbsp of all spice 

For the tomato sauce:

  • 1 medium onion sliced 
  • 1 can of crushed tomatoes 
  • Salt
  • Pepper
  • Paprika 

In a food processor, grind the potato, onion and parsley. In a large bowl, mix together the ground meat, breadcrumbs, olive oil, spices and the onion potato mixture. Mix very well. Cover the bowl and let it rest in the fridge for about 30minutes. 

In the meantime, prepare the tomato sauce: in a large pan, heat up 1 tbps of olive oil. Add the onions and sauteed for about 3-4 minutes. Add the tomato sauce and the spices; mix very well. 

Form small bowls with the meat and add them to the pan. Cover and cook on medium for about 20 minutes. 

Moroccan Fish balls

  
I don’t make this recipe too often although I grew up eating fish balls at least once a week and I do miss it. I made it a few times before and I’m always happy with the results. I remember my mother grinding the fish and the other ingredients with a manual grinder – no electrical grinder 20 years ago and I was always impressed how the best recipes come out from hard work in the kitchen. When I had a bite of the fish balls I felt like I was transported back to Morocco sitting in my mom s kitchens and watching her making this delicious dish. 

  • 2 pounds of flounder, cut and washed – makes sure to remove the bones 
  • One onion sliced
  • 1/4 cup of parsley 
  • Salt
  • Pepper 
  • Paprika 
  • All spice 
  • 6 tomatoes 
  • 2 garlic cloves minced
  • 1/4 cup of water 
  • 1 egg
  • 1 tbsp of olive oil 

In a food processor, grind the fish, onion and parsley. In a bowl mix the fish with the egg, salt, pepper and all spice. Prepare the sauce: in a large pan, heat up olive oil, add the garlic and tomatoes. Mash them and add the water. 

Add salt, pepper and paprika and mix. 

With wet hands, form balls and place them in the pan. Cover and cook on medium heat for 15-20min.