Recipe courtesy of Guy Fieri
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Moroccan Meatballs
Total:
1 hr 30 min
Active:
1 hr 10 min
Yield:
15 to 20 servings
Level:
Intermediate
Total:
1 hr 30 min
Active:
1 hr 10 min
Yield:
15 to 20 servings
Level:
Intermediate

Ingredients

Moroccan Meatball Sauce:
Moroccan Meatballs:

Directions

For the sauce: Mix together the tomato sauce, cilantro, cumin, harissa, paprika and cinnamon.

For the meatballs: Preheat the oven to 500 degrees F. Soak the bread in just enough water to cover for 1 minute. Pour into a colander and let sit for 10 minutes. Squeeze all the excess water out.

Meanwhile, gently cook the onions and garlic until translucent. Let cool, then transfer to a bowl. Add the chuck, pork, cilantro, parsley, cumin, paprika, pepper, salt, chile powder, ginger and eggs and mix thoroughly.

Portion and shape the mixture into 3 1/2-ounce balls. Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides.

Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil. Braise the meatballs in the oven until cooked through but not dry, 20 minutes.

Let cool slightly, then serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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