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Moorish meatballs

Meat45 minutes20 people units
1/52/53/54/55/5 (6 votes)
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By Irene Arcas

Moorish meatballs

I love the meatballs How can something so simple be so good? In addition, it is that only by varying some ingredient we already have some totally different meatballs. We have the traditional and typical meatballs or the exotics lamb meatballs stuffed with mozzarella. And if we accompany them with a rich sauce and their french fries ... and with bread for dipping ...

Those of you who know me know that I love spices, so this time I have encouraged myself to prepare some meatballs Moorish flavor, with the spices that I brought from Morocco. In the ingredients you will see that you can add many spices, so you can put them to your liking depending on the ones you have at home or the ones you find in your supermarkets or the ones that children will eat.

One of the best things about preparing meatballs is that you can prepare half a kilo or a kilo and freeze them. So we will have them ready to eat several times or take them out if an unexpected visit comes to us or if many of us get together to eat. Making meatballs is somewhat elaborate and not very fast, however the time will be very well spent.

I have made them with meat half pork half beef, but you can put all beef, all pork or even chicken. I like half and half because it seems to me that they are juicier, they are cheaper than if we took 100% beef and they have less fat than if we ate 100% pork.

Moorish meatballs

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Exotic Moorish meatballs that will transport you to the Jamma al Fna square in Morocco. Ideal as a second course accompanied by French fries.

  • Irene Arcas
  • Recipe type: meat
  • Rations: 20 units
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 500 gr of minced meat (half beef, half pork)
  • 20 prunes
  • 50 g of bread crumbs from the day before (you can use sliced ​​bread)
  • 1 egg
  • 4 cloves of garlic
  • 1 level tablespoon ras-al-hanut
  • 1 large tablespoon of chopped or dried fresh parsley
  • 1 level tablespoon ground cumin
  • 1/2 teaspoon cinnamon
  • A pinch of nutmeg
  • a pinch of pepper
  • 1/2 teaspoon of sweet paprika
  • flour to coat the meatballs
  • 50 gr of olive oil
  • 1 small onion
  • 1 Carrot
  • 1 natural ripe tomato
  • 100 gr of white wine
  • 400 gr of water
  • 1 teaspoon of homemade meat broth or 1 pill of avecrem

Preparation

  1. We put the crumbled bread crumbs in a bowl, add the milk and let it soak.

  2. In the glass we put the garlic, parsley and prunes and crush 5 seconds, speed 4. We withdraw.

  3. In a large bowl we mix the pork and beef, add pepper, salt and all the spices. We also put the garlic, parsley and plums that we had reserved. We also add the egg. We stir well. Add the well drained bread crumbs. We mix again.

  4. We are forming the meatballs and we pass them through flour. When they are all done, we brown them in a frying pan with a little oil (as if it were sautéed). If you like it more, you can fry them in plenty of oil, but if you want them to make them a little less fat and save a little bit of oil, you can make them like this. We are draining them and we reserve.

  5. In the glass we put the oil from having fried the meatballs (which will have all the juice and flavor of the meat and spices) and, if it does not reach 50 gr, we add new oil. Add the onion in quarters and the carrot in pieces. We program 4 seconds, speed 4. Add the tomato to quarters and mash 3 seconds, speed 4. We lower the remains that have been left from the walls and program 8 minutes, speed 1, Varoma temperature.

  6. We add the wine and the broth. We put the meatballs in the basket, place the basket inside the glass and program 25 minutes, speed 4, Varoma temperature.

  7. You can present the meatballs with the sauce without crushing (as I have done on this occasion). If you prefer to pass the sauce, remove the meatballs from the basket and reserve in a source. We crush the sauce 1 minute, progressive speed 5-10.

  8. We taste and rectify the salt. We serve the sauce on top of the meatballs and part in a sauce boat in case someone wants to add more.

Equivalences with TM21

More information - homemade meat broth,  meatballs, lamb meatballs stuffed with mozzarella


Discover other recipes of: Meat, Less than 1 hour

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  1.   joan said
    ago 12 years

    Hi, thanks for how simple they are, they sure are fantastic

    Reply to juana
    1.    Irene Arcas said
      ago 12 years

      Thank you very much Juana! The truth is that they are very easy, but their flavor changes a lot compared to traditional meatballs. You'll tell me if you like them! Kisses and thanks for writing us.

      Reply to Irene Arcas
  2.   Pillar D said
    ago 12 years

    Irene, you want to try them !!!! I have been following you for a couple of months and I am delighted with your recipes. I want to thank you for all your work. I am learning a lot and now I take the game out of the thermomix that I have not taken in three years !!!
    Thanks, again!

    Reply to Pilar D
    1.    Irene Arcas said
      ago 12 years

      Please Pilar, thank you for following us and for writing us and for making our recipes. I am very happy that you are getting the most out of your thermomix and what you have left !! A big kiss.

      Reply to Irene Arcas
  3.   Irene Arcas said
    ago 12 years

    Hi, Tony! Ras-Al-Hanut is an Arabic spice that you can find in specialized stores. Now with immigration there are many. If not, you can also find it in large stores in the international section. And if you can't find it, you can substitute it for skewer spices. You'll see how delicious !! Thanks for writing to us.

    Reply to Irene Arcas
  4.   Irene Arcas said
    ago 12 years

    Of course, Susana, it is a fantastic way to make meatballs, they are also very tasty. So that is how we know all the options: fried in oil, sautéed or directly in the basket.

    Reply to Irene Arcas
  5.   Clara Sebbe said
    ago 12 years

    I HAVE A DOUBT. IN THE INGREDIENTS YOU PUT 400GR OF WATER BUT IN THE RECIPE YOU SAY TO ADD THE WINE AND THE BROTH, WHICH I UNDERSTAND YOU REFER TO THE AVECREM PILL. THEN, WHEN DOES THE WATER TURN ON ???

    Reply to Clara Sebbe
  6.   neo cook said
    ago 10 years

    Excellent recipe.
    They are delicious and easy to do. Also when people taste them they are surprised with the flavor and with the raisins.

    It is the first recipe that I make in the thermomix that is not from the recipe book and it has been a success.

    Thanks for sharing.

    Reply to neocook
    1.    Irene Arcas said
      ago 10 years

      Good Neocook! I am very happy that it was a success. The truth is that the set of flavors make them very original and tasty. Thank you very much for your message and for following us. You know where we are in case you need something! A hug :).

      Reply to Irene Arcas
  7.   design said
    ago 3 years

    You can see that it looks good ... but you should specify that it is in your style and not some Moorish because it is impossible for it to be a Moorish sauce or Moorish meatballs it is forbidden to have pork and neither wine

    Reply to Desy
    1.    Irene Arcas said
      ago 3 years

      Hello Desy, do you mean Moorish or Muslim? Because it's not the same. Moruno is simply referring to the geographical area of ​​the Maghreb, and hence we use some typical ingredients of the area, but not all the recipe uses products suitable for the Muslim religion. Nothing else, that's the idea behind the word "Moorish." Then you can adapt the recipe to your preferences or religious customs such as dispensing with the use of pork or wine. Thank you for your comment, we hope you do them because in addition to looking good they are delicious !!

      Reply to Irene Arcas