Moroccan Lamb Meatball Tagine

This recipe is amazing, and the leftovers taste just as good. I ended up cooking everything on the stove in a sauce pan and then transferring to a dutch oven for the oven part. I also made my own mixture of ras el hanout. We ate this dish with few slices of sour dough bread.















INGREDIENTS

• 1/2 cup fresh breadcrumbs
• 1/4 cup milk
• 1/2 egg (beat and use half)
• 1 shallot, finely minced, and 4 shallots, sliced (I used 2 shallots that were on the larger side)
• 1 tablespoon chiffonade fresh mint, plus 10 leaves, roughly chopped
• 2 tablespoons chopped fresh cilantro, plus 1/4 cup, roughly chopped
• 3 teaspoons ras el hanout, divided
• 1/4 teaspoon cayenne
• Sea salt
• Freshly cracked black pepper
• 1 pound ground lamb
• 2 tablespoons flour
• 2 tablespoons olive oil, divided
• 2 cloves garlic, chopped
• 1 carrot, peeled and thinly sliced on an angle
• 1 tablespoons tomato paste
• 1 can cherry tomatoes, drained
• 1 1/2 cups broth (recipe called for beef but I used chicken)
• 2 tablespoons golden raisins

Preheat the oven to 350 degrees F.  In a large bowl, stir together the breadcrumbs and milk until the milk is absorbed into the bread.  Add the egg.  Add 1 shallot, finely minced, 1 tablespoon mint, 2 tablespoons cilantro, 1 1/2 teaspoons ras el hanout, the piment d’Espelette, and season with salt and pepper.  Stir together until combined.  Add the lamb, and gently toss together until evenly mixed.  Divide the mixture into 8 meatballs.  Place the meatballs on a plate with the flour, and dust on all sides.  Reserve the excess flour.

In a sautepan, heat 1 tablespoon olive oil over medium to medium-high heat until the oil ripples.  Add the floured meatballs into the hot oil and brown on all sides.  Set the meatballs aside, and lower the heat.  Add the shallots, season with salt and pepper, and sauté on medium-low for 10 minutes, stirring frequently.  Add the garlic and carrot, and stir in the hot pan until you smell the garlic.  Add the reserved flour, and toss to coat the vegetables in the flour.  Add the tomato paste, the drained cherry tomatoes, the beef broth, the remaining 1 1/2 teaspoons of ras el hanout, and the raisins.  Stir to combine.  Bring the liquid to a boil.

Add the meatballs back into the stew, and top with the remaining mint, cilantro, and olive oil.  Place a lid on the pot, and bake in the oven for 30 minutes.  After half an hour, place the pot over medium heat, and blip away uncovered until the sauce is very thick, 2 to 5 minutes.  Serve with couscous tossed in Meyer lemon olive oil, or just serve with baguette.

Source: http://www.frenchrevolutionfood.com/2012/03/french-in-a-flash-fun-and-fiery-moroccan-lamb-meatball-tagine/

Baked Chicken Meatballs

As someone who doesn't eat beef, I am always on the lookout for a great meatball recipe. These might just be the best meatballs I've ever had. The gooey Italian bread lends a light and almost cheesy quality that is delicious. I never knew ground chicken could be so flavorful.

• 3 slices Italian bread, torn into small bits (1 cup)
• 1/3 cup milk
• 3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta)
• 1 small onion, finely chopped
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, divided
• 1 large egg
• 1 pound ground chicken
• 2 tablespoons tomato paste, divided 
• 3 tablespoons finely chopped flat-leaf parsley

1. Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.
2. Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.
3. Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form  meatballs and arrange in a 4-sided sheet pan. 
4. Stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on and run with it) , then bake in upper third of oven 15-20 minutes or until meatballs are cooked through.