Tajine eggs and meatballs


For the recipe of tajine eggs and meatballs Moroccan way

2 to 3 tomatoes
200 to 300 g ground meat
2 cloves garlic
3 eggs
1 onion
200 g. Of parsley
1 C. Tomato concentrate (optional)
1 C. With cumin coffee
1 C. With sweet paprika
Salt and pepper


Of tajine eggs and meatballs

Finely mince your 1/2 onion then your coriander and your parsley. Finish by finely chopping your mint.
Add to this mixture 1 teaspoon of cumin and 1 of paprika. Add salt and pepper. Now add your minced meat and 2 to 3 tablespoons of olive oil. Mix your mixture until a homogeneous whole.
Form your keftas by hand then in a pan cook these last.
In a pan, brown the keftas. Do not leave them for more than 5 minutes so that they do not dry and then reserve them.
In the same frying pan, add a little olive oil, then sauté the garlic, the tomatoes cut into pieces (add if necessary 1 tablespoon of concentrated tomato). Season with salt and pepper and simmer for 15 minutes.
Add the meatballs and cover the pan. Once the meat is cooked, break the eggs and let cook, taking care to keep the eggs flowing.
You can add 1 spoon of ginger for those who appreciate this spice, it will bring you more flavors.

Chicken Tajine and Chicken Meatballs

Ingredients :

  • 4 Chicken legs
  • 1 jar of chickpea (glass) already soaked or the day before cover with water dry
  • chickpeas
  • A few spoons of oil
  • 1 onion and 2 garlic cloves
  • Parsley and cilantro
  • ½ Cuil. A coffee of Ginger
  • 1 large pinch of cinnamon
  • ½ teaspoon of turmeric
  • 1 large pinch of pepper
  • some water
  • For ground meat:
  • 300 grs of ground meat
  • 1 small onion
  • 1 egg
  • Parsley + coriander
  • 1 tablespoon breadcrumbs (mixed bread)
  • Salt and peppe


  1. Pour oil into a casserole or make everything, sauté chicken, onion and chopped garlic.
  2. Add chopped parsley and coriander as well as spices.
  3. Turn the chicken over when the chicken is lightly colored.
  4. Cover with water and add the chickpeas, close the casserole for cooking the chicken.
  5. Prepare the stuffing for the ground meatballs by adding onion and chopped garlic, salt and pepper, parsley and coriander and egg and breadcrumbs.
  6. Thoroughly mix the stuffing and make balls the size of a nut and plunge them into the sauce.
  7. Continue cooking for about 20 minutes.

Cranberry meatballs Recipe

For the Cranberry meatballs :

Cranberry meatballs

Ingredients :

  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • 1 lb lean ground beef
  • 1 lb ground turkey
  • 1 tsp salt
  • 1 can whole berry cranberry sauce
  • 1 can (14 oz) sauerkraut, rinsed and well drained
  • 1/2 cup sweet chilli sauce
  • 1 1/4 cups water

Instructions :

  1. Preheat the oven to 350°F and lightly grease a baking dish.
  2. In a large bowl, mix together the eggs, breadcrumbs, beef, turkey and salt. Mix until well combined.
  3. Form the meat mixture into balls about 1 inch in diameter.
  4. Arrange the meatballs in the prepared baking dish.
  5. In a large saucepan, combine the cranberries, sauerkraut, chili sauce and water.
  6. Bring to a boil and then remove from the heat.
  7. Stir until the sauce is well combined.
  8. Pour the sauce over the meatballs.
  9. Bake the meatballs, covered, for 1 hour.
  10. Bake for an additional 20 minutes uncovered. Sauce should be thickened.
  11. Serve hot.

Source: www.laaloosh.com

Meatballs Tagine Kefta

 Meatballs Tagine Kefta

Meatballs Tagine




Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15

minutes, stirring occasionally.

Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls,

about 1 inch round.

After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.

Place the meatballs in the sauce.

Do not stir but just let them sit on top of the sauce.

Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel

the sauce needs thickening.

Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.

If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid

container like a tupperware dish before freezing.

To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly.

Add chopped parsley before serving.


Source:  www.food.com

Easy Meatballs Recipe

For the Meatballs


  • 1 lb lean (at least 80%) ground beef
  • 1/2 cup Progresso™ Italian-style bread crumbs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1 small onion, finely chopped (1/4 cup)
  • 1 egg


  • 1 Heat oven to 400°F. Line 13×9-inch pan with foil; spray with cooking spray.
  • 2 In large bowl, mix all ingredients. Shape mixture into 20 to 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
  • 3 Bake uncovered 18 to 22 minutes or until no longer pink in center.

Source: www.bettycrocker.com

German Beef Meatballs

German Beef Meatballs
German Beef Meatballs
  • 500 g minced beef
  • 1 red onion, cubed
  • 1 stale breadroll or leftover baguette
  • 1 egg
  • 1 tbs salt
  • 1 tbs German mustard (If you don’t have any use Dijon Mustard)
  • 1 tbs sage
  • 1 tbs paprika
  • 1 tbsp ground pepper
  • 1 handful fresh chopped parsley
  • 100 ml sunflower oil
  1. Soak the breadroll in water.
  2. In a bowl, mix the onion, mincemeat, egg and seasoning. Mix with a large spoon. Place the bread pulp into a sieve. Try to squeeze out as much water our as possible, as otherwise the meatballs might get too soggy.
  3. Add the breadroll to the mixture and knead the mixture well with both hands.
  4. Roll a handful of mixture to a ball and fry it in the oil to check whether you got the seasoning right.
  5. Once you are happy roll the rest of the mixture to balls. Make sure they are not too small. As a guide I would say the size of a small egg.
  6. Fry the mixture on an even heat for about 15- 20 minutes. Turn them a couple of times and make sure they do not get burned.
  7. Then leave them to rest on a plate covered in kitchen towel to soak up the oil.
  8. These meatballs go well with German potato salad or simply a piece of rye bread.

Source:  www.mydinner.co.uk

Moroccan-Spiced Meatballs in Spicy Tomato Sauce

Moroccan-Spiced Meatballs in Spicy Tomato Sauce



2 tbsp (30 mL) vegetable oil
1 onion, finely diced
3 cloves garlic, minced
2 tsp (10 mL) paprika
1 tsp (5 mL) fennel seeds, crushed
1 tsp (5 mL) cumin seeds, crushed
1/2 tsp (2 mL) cayenne pepper
1/2 tsp (2 mL) salt
1 pinch saffron threads, (optional)
1 28 oz can (796 mL can) whole tomatoes
1 small onion, grated
1 egg
1/3 cup (75 mL) bread crumbs
1/3 cup (75 mL) chopped fresh coriander
1/4 cup (60 mL) finely chopped green olives
1 tsp (5 mL) cumin seeds, crushed
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) cinnamon
1-1/2 lb (680 g) medium ground beef or lean ground beef
2 tbsp (30 mL) vegetable oil


In shallow Dutch oven, heat oil over medium-high heat; sauté onion until golden, about 6 minutes.

Add garlic, paprika, fennel seeds, cumin seeds, cayenne pepper, salt, and saffron (if using); cook, stirring, for 2

minutes. Stir in tomatoes, breaking up with spoon. Bring to boil; reduce heat and simmer until thickened slightly,

about 1 hour.

Meatballs: Meanwhile, in large bowl, stir together onion, egg, bread crumbs, coriander, olives, cumin seeds,

oregano, salt, pepper and cinnamon; mix in beef. Shape by about 2 tbsp (30 mL) into 24 balls.

In large skillet, heat oil over medium-high heat; brown meatballs, in batches and turning often, 8 to 10 minutes.

Drain on paper towel–lined plate. Add meatballs to sauce; simmer for 20 minutes.


Source: www.cbc.ca

Quick n’ Easy Meatballs N’ Gravy

Quick n’ Easy Meatballs N’ Gravy



  • 1lb ground beef, salted & peppered
  • 1envelope dry onion soup mix
  • 1can cream of mushroom soup
  • 1 34cups water




Form ground meat into small meatballs and fry in frying pan until all sides are brown.Pour off most of fat and add,

mushroom soup, water& onion soup mix.

Simmer until gravy is thickened.Serve over rice or cooked noodles.


Source: www.food.com

Chicken Meatballs With Red Sauce (Benin)

Ingredients Nutrition

  • 1chicken, cut up, deboned and diced
  • 34cup no-sugar-added peanut butter
  • 1habanero pepper, minced
  • 1bunch green onion, washed and chopped
  • 4onions, peeled and chopped
  • 6tomatoes, blanched, peeled, de-seeded and chopped
  • 1cup red palm oil
  • salt & freshly ground black pepper


  1. Take about half of the peanut butter and mix it with a little bit of hot water. It should still be a paste, but it should be just thin enough so you can stir it. Set aside.
  2. Take the remaining peanut butter, the chicken, the habanero, the green onions and salt and put them in a food processor. Pulse until smooth.
  3. Shape the mixture into meatballs.
  4. Chop the blanched tomatoes and the onions and toss them with the peanut butter/water paste.
  5. Melt the palm oil in a pan and fry the meatballs in the palm oil until they are nicely golden all over.
  6. Add the onion, tomato and peanut butter mixture. Cover the pan and reduce the temperature to low. Simmer for 15 minutes or so, then remove the lid and check the internal temperature of the meatballs (they should be at 165 degrees or higher)

Source: www.food.com

How to prepare Capsicum tomato sauce with meatballs

• 25 Already prepared Meatballs 
• ¼ Large red onion
• 4 plum tomatoes
•3 red scotched bonnets(diced)
• 3 Cooking Spoons Beef stock
• 1 Stock cube
• 1 cooking spoon Vegetable oil
• Salt to taste
1. Slice the Capsicums and set aside
2. Lightly blend the plum tomatoes and onion; pour into a medium sized frying pan
3. Add the diced scotch bonnet pepper and cook for about 10 mins till the liquid dries up leaving only the tomato puree
4. Pour in the vegetable oil and fry for about 5 mins
5. Add the Beef stock and leave to simmer for 10mins
6. Add the sliced capsicums and meat balls; leave for another 5mins
7. Serve as a form of garnish

Goat Meatballs and Spaghetti


Ground Goat 2 lb

1 Tablespoon grated fennel
2 teaspoons oregano
1 teaspoon cumin
2 garlic cloves
3 egg yolks
2 oz goat milk
2 oz cheese
3 oz breadcrumbs
4 oz ground fat or sausage (optional)
2 oz lamb gelatin
1 ea onion
1 ea parsley bunch
1 cup vegetable stock
1 jar of Marinara sauce
mortar & pestle (optional)

Prepare Ground Goat Mixture:

Goat meatball ingredients

  • Season ground goat with salt and pepper
  • With mortar & pestle grind fennel, cumin and oregano with bread crumbs
  • Move mixture to a metal mixing bowl
  • Add goat milk to the bread crumbs and stir until combined
  • Dice onion & lamb gelatin
  • Thinly slice garlic, parsley and thyme and add to bread crumbs
  • Add egg yolks, half of the cheese, ground lamb fat to the ground goat meat
  • Allow mixture to sit and absorb flavors together before rolling into balls

Finish and Serve:

  • Sear in a cast iron skillet on all sides
  • Add vegetable stock and Marinara sauce
  • Simmer for 45 min or until cooked thoroughly
  • Boil pasta noodles for 7 min (or 1 min less then recommended)
  • Toss noodles in sauce
  • Plate with meatballs

Source: www.shepherdsongfarm.com


Lamb meatballs in mint tomato sauce

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 cup dry white wine
  • 1 (14 ounce) can crushed tomatoes
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cinnamon
  • salt and pepper to taste
  • 1 batch mint lamb meatballs, browned (see below)
  • 1 handful mint, chopped
  • 1 handful parsley, chopped
  • 1 cup couscous
  • 1/4 cup almond slivers, toasted
  1. Heat he oil in a pan over medium heat.
  2. Add the onion and saute until render, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about a minute.
  4. Add the wine and deglaze the pan.
  5. Add the crushed tomatoes, oregano, cinnamon salt and pepper and bring to a boil.
  6. Add the meatballs, reduce the heat to medium-low and simmer for 20 minutes.
  7. Meanwhile cook the couscous as directed on the package.
  8. Remove the meatballs and sauce from heat and mix in the mint and parsley.
  9. Serve the meatballs in tomato sauce on couscous garnished with toasted almond slivers and more chopped mint and parsley to taste.

Source: www.closetcooking.com

Sesame chicken meatballs + smashed chickpeas

A Simple List of Ingredients:
1. Sesame Seeds
2. Bread
3. Chicken Mince
4. Water
5. Salt
6. Ground Cumin
7. Ground Coriander
8. Crushed Red Chilli Flakes
9. Garlic
10. An Egg
11. Olive Oil

1. Chickpeas
2. Hot Smoked Paprika
3. Fresh Coriander
4. Lemon Juice
5. Garlic
6. Crushed Red Chilli Flakes
7. Salt
8. Olive Oil

Bismillah, let’s begin!
First, make the smashed chickpeas. Take a tin (400 grams) of Chickpeas.
Drain the chickpeas and rinse them well.
Throw them into a bowl.
Once in, it’s time to add the good stuff.

First up, hot smoked paprika. I used the hot one but any smoked paprika will do.

Add 1/2 teaspoon Hot Smoked Paprika.

Followed by a handful of Fresh Coriander, chopped.

Then, take a lemon.

Slice it in half.

Squeeze in about 3 tablespoons Lemon Juice.

Then, take 1 Garlic Clove.

Peel and finely chop it.

Add to the bowl.

For a little spice …

… a small pinch of Crushed Red Chilli Flakes.

Add more, if you like – it’s just that our crushed chillies at the moment are extra-hot.

Finally, 1/4 teaspoon Salt. Or, to taste.

Time to smash!

Grab a potato masher.

Give the chickpeas a good mash – you don’t want to go too smooth so keep a few chickpeas whole.

To finish, a little Olive Oil, to taste.

Drizzle it in.

Give it a stir and a taste – adjust the seasoning, if needed. Maybe it needs more salt? More lemon juice? Or more chilli? You are the boss of your kitchen people – do what you like!
Also, the original recipe added in a handful of pitted and chopped green olives – I’m not an olive person. But feel free to throw them in.

Next, it’s onto the meatballs! And, I love how simple they are!

First job, toast up some sesame seeds.

I’m not usually a fan of the old sesame seed but it does bring some well-needed crunch to these meatballs.
To toast, place a dry frying pan over a medium heat.

Take 2 tablespoons Sesame Seeds.
Pour them in (actually, place them in gently – they fly everywhere!) to the pan.

Stir constantly and let them toast until light brown and fragrant.

Set them aside to cool slightly.

Next, it’s time to make breadcrumbs and once again, it could not be easier. But you could also use ready-made breadcrumbs.
Take 1 slice Bread. Any will do – no need to be fussy.

Roughly tear up and pop into a blender. I used a small one because who has time to wash the big one?!

Pop on the lid.

And, blitz!

Until you have crumbs.

I used brown bread but you could totally use white. White bread is usually a real treat for us in our house so there is no way I’m going to be wasting it on breadcrumbs.
Anyway, set the crumbs aside.

Now, we mix! Since these are chicken meatballs, I guess we’ll need some chicken mince. Ps. You could also make this same recipe with lamb mince or even beef mince.

So, into a bowl, place 380 grams (13 ounces) Chicken Mince.
Also, did you know you can make chicken mince at home? Just blend up boneless chicken breast or boneless chicken thigh. Or a mix of both.

Then, throw in the breadcrumbs we made earlier.

Pour in 3 tablespoons Water.

Add in 1/2 teaspoon Salt.
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander
Pinch of Crushed Red Chilli Flakes
All these spices and salt are according to my tastebuds, so feel free to adjust to as you like.

Next, garlic! I love garlic in meatballs. Take 2 Garlic Cloves.

Give them a peel and a fine chop and add them in.

Then, add in the toasted sesame seeds from earlier.

Finally, one of my favourite foods, the humble egg!

Crack 1 large Egg into a bowl.
And, pour it on in!

Give everything a stir and we’re done. Well, except for the cooking.
To cook, heat a few tablespoons of Light Olive Oil in a frying pan over a medium heat.

Because I used chicken mince, I used a small ice cream scoop to shape my meatballs. I always find chicken mince a lot looser and stickier than lamb mince so the scoop really helps.
So, shape the mixture into balls – it does not have to be perfect.
Oooh, and if you’re a bit unsure as to whether the seasoning is spot on, make a small meatball, fry it, munch it and see what you think!

Fry the meatballs over a medium heat until golden brown and cooked through. Do not be tempted to turn too early as this can break the meatballs – let them form a good crust underneath and then gently turn.

Finish frying all the meatballs, in batches, and get together all the extras.
(Ps. this recipe makes about 18 small meatballs).

Those extras include the smashed chickpeas from earlier.

My favourite minty yoghurt – you could make this one or just mix together plain yoghurt + mint sauce (love this stuff!!) + salt + ground cumin.

And, your favourite salad things.

Drain the meatballs on paper towels and let’s get ready to eat!

Pin on Pinterest
On my plate: sesame chicken meatballs + smashed chickpeas + coriander chutney + minty yoghurt + salad things + pickled peppers + fresh lemon.

Source: thismuslimgirlbakes.blogspot.sn

Tunisian meatballs with harissa relish

A Simple List of Ingredients:

1. Sweetcorn
2. Lemon Juice
3. Olive Oil
4. Harissa Paste
5. White Bread Slice
6. Chicken Mince
7. Red Onion
8. Garlic
9. Fresh Coriander
10. Ground Cumin
11. Green Chillies
12. An Egg
13. Salt and Pepper

Bismillah, let’s begin!

Place 1 pound minced chicken into a large bowl.

Next, take a slice of white bread.

Take off the crusts.

Roughly tear the bread.

Soak the bread in water for a few minutes.

Squeeze the water out of the bread, and add to the chicken.

Add 2 teaspoons ground cumin.

Add salt and pepper, to taste.

Add a handful of chopped fresh coriander.

Add 1 crushed garlic clove.

Add 2 chopped green chillies. You can add more or less.

Add 1 small grated red onion.

Place 1 can drained sweetcorn into a dry frying pan, on a high heat.

Brown the sweetcorn until golden brown.

Allow the sweetcorn to cool slightly, and add to the bowl.

Add 1 beaten egg.

Combine everything well.

Shape the mixture into meatballs, and cook on a grill pan until golden brown and cooked.

Meanwhile, to make the Harissa Relish, place 1 tablespoon Harissa paste into a bowl.

Add 1 teaspoon lemon juice, and 3 tablespoons olive oil.

Stir to combine, and add salt and pepper, to taste.

Serve the meatballs with the relish, and you have  a light lunch or supper!

How to prepare harissa meatballs with black eyed beans


  1. Minced beef

  2. Harissa paste or dry Harissa spice

  3. Pomegranate seeds

  4. Tandoori spice mix2 chopped

  5. Green chillies

  6. Thyme (remove from stalk and only use the leaves)

  7. Red onion

  8. Chopped coriander

  9. Parsley

  10. Minced garlic1 duck egg (optional)

  11. Egg

  12. Salt

  13. Ground black pepper

  14. Black eyed beans

  15. Cumin

  16. Coconut oil

  17. Ripened juice tomato

  18. Virgin oil

  19. Cucumber

  20. Pepper

  21. Sumac


  1. In a bowl add the minced meat, pomegranate seeds, tandoori spice, Harissa spice, diced onions, chillies, minced garlic, coriander and parsley.

  2. Add egg and using your fingers mix everything together till it’s well combined and all the herbs and spices are evenly distributed.

  3. Roll the mix into a big ball. Using a table spoon (to help create an even sized meat balls), scoop a mixture and roll in between your palm to create medium sized balls.

  4. Let the meat balls rest for at least 20 minutes to allow the flavours to permeate and also bring it to room temperature.

  5. In a pre heated oven grill of gas mark 200*c, place the meat balls in the middle of your oven grill and cook for 7 minutes. Leave the meat to rest for 5 minutes.

  6. Remove the meat balls to a separate bowl and don’t discard the meat juices. We will be using the juices later.

  7. Place a saucepan on a medium heat with the coconut oil. Once the oil is medium hot add the diced onion and cook for about a minute. Add the chillies and fry for a further minute. Add the cumin and cook for 30 sec.

  8. Add the beans and it’s juices to the sauce and cook for 5 minutes. Turn the heat off and pour the mixture into the meat juices.

  9. Mix the beans and juices together.

  10. For the Raw Sumac salsa combine all the ingredients apart from the sumac in a bowl. Mix well and sprinkle the sumac on top and serve.

  11. Mix together the beans, Sumac salsa and  meatballs. Serve with your favourite white or red. Best still freshly brewed Palm Wine.

Source: pulse.com.gh

How to prepare spaghetti and meatballs

  • Ingredients

  • 1 pound ground beef

  • 1 cup fresh white bread crumbs (4 slices, crusts removed)

  • 1/4 cup seasoned dry bread crumbs

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 1/2 cup freshly grated Parmesan cheese

  • 2 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon ground nutmeg

  • 1 extra-large egg, beaten

  • Vegetable oil

  • Olive oil

  • 1 cup chopped yellow onion (1 onion)

  • 1 1/2 teaspoons minced garlic

  • 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped


  • Place the ground beef, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl.

  • Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

  • Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch.

  • Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch.

  • For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute.

  • Stir in the tomatoes, parsley, salt, and pepper.

  • Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through.

  • Serve hot on cooked spaghetti

Source: pulse.com.g


  • Yogurt lemon sauce
  • 1 cup plain whole milk or low-fat yogurt
  • 1 garlic cloves, pressed
  • 1 tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • 1 teaspoon dried crumbled mint or basil to sprinkle on top (optional)
  • Meatballs
  • 4 tablespoons cooking oil
  • 1 pound ground turkey, light or dark meat
  • 1 15-ounce can chickpeas, drained and rinsed
  • ½ white onion, peeled and roughly chopped
  • 3 large garlic cloves, peeled and roughly chopped
  • ¼ cup cilantro leaves, packed
  • ¼ cup parsley leaves, packed
  • 1 large egg
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • ½ cup plain Panko bread crumbs or (for gluten-free) 1 cup cooked, cooled quinoa
  • Salt and pepper to taste
  1. Yogurt lemon sauce Combine all ingredients. Cover and store in the fridge for up to 3 days.
  2. Meatballs In the bowl of a food processor add chickpeas, onion, garlic, cilantro, parsley, egg, cumin, coriander and salt. Process until everything is chopped finely and the mixture has a grainy consistency. Scrape mixture into a medium bowl and add the ground turkey. Add bread crumbs or (for gluten-free) quinoa. Mix everything until just combined. Roll into 1½ inch balls (should make about 25) Note: If using quinoa, the meatball mixture will be a bit looser – use a light touch when rolling into balls, tossing the meat from palm to palm and pressing, to shape.
  3. Heat 2 tablespoons oil in a large skillet over medium heat. Add half the meatballs and sauté for 8 minutes or so, turning frequently, until browned on all sides and cooked through. Transfer to a paper towel-lined plate to drain. Repeat with the rest of the meatballs.
  4. Serve warm or at room temperature with lemon yogurt sauce and a salad or slice in half and stuff into a pita with salad and lemon yogurt sauce. Add salt and pepper to taste. Enjoy!

Source: www.panningtheglobe.com


    • Meatballs
    • 2 pounds ground lamb
    • 1 cup fresh breadcrumbs (from 2 slices good-quality white bread pulsed in a food-processor)
    • 1 large egg
    • 1 teaspoon finely chopped garlic
    • 1 teaspoon garam masala
    • 1 teaspoon kosher salt
    • 2 tablespoons vegetable oil (I use olive oil)
    • Ratatouille
    • 2 tablespoons vegetable oil
    • 2 medium eggplants (about 1 pound each), ends trimmed, cut into 1-inch cubes
    • 3 medium zucchini, ends trimmed, cut into 1-inch chunks
    • 3 tablespoons finely chopped garlic (about 5 large cloves)
    • 3 bell peppers (any mix of red, yellow or green), seeded, deveined, and diced
    • 1 bunch scallions (about 8), trimmed and thinly sliced
    • 2 jalapeño peppers, seeded, deveined, and finely chopped
    • 3 tablespoons finely chopped, peeled fresh ginger (about a 2-inch piece)
    • ½ tsp ground turmeric
    • ½ tsp saffron threads
    • ⅛ teaspoon cayenne pepper
    • 1 teaspoon kosher salt
    • several grinds of fresh ground black pepper
    • ½ cup canned, unsweetened coconut milk (shake can before opening)
    • ½ cup water
    • Garnish
    • 1 teaspoon garam masala
    • lemon juice (1 lemon)
    • lemon zest (from 1 lemon)
    • fresh chopped cilantro, to taste
  1. Preheat oven to 300ºF.
  2. Meatballs Put lamb and bread crumbs into a medium bowl. Whisk egg with 1 teaspoon garlic, 1 teaspoon garam masala, and 1 teaspoon salt, and add to bowl. Mix everything together until just combined. Roll into 1½ inch balls. Heat oil in a large skillet over medium heat. Brown the meatballs (In two batches to avoid over-crowding) on all sides, 7-8 minutes. Transfer to a paper towel-lined plate to drain. Cover with foil to keep warm while you cook the vegetables.
  3. Ratatouille Heat 2 tablespoons oil over medium heat in a large deep covered pot, such as a dutch oven. Add eggplant cubes and cook, stirring frequently with a wooden spoon, for 5 minutes (regulate heat to avoid burning) Add zucchini and cook for an additional 5 minutes, continuing to stir frequently. The vegetables will start to soften. Add the garlic, bell peppers, scallions, jalapeños, ginger, turmeric, saffron, cayenne, salt and pepper. Cook for 5 minutes, continuing to stir frequently, until vegetables soften a bit. Add the coconut milk plus ½ cup water. Bring the mixture to a simmer. Add the meatballs and stir everything gently to combine. Cover pot and braise in the oven for 35 minutes.
  4. Just before serving, stir through a teaspoon of garam masala. Then sprinkle with lemon juice, lemon zest and cilantro. Enjoy!

Source: www.panningtheglobe.com

Spiced Meatballs


Spiced Meatballs with Garlic Toasts & Summer Squash Salad ingredients
  • 10 Ounces Ground Beef
  • 1 Small Baguette
  • 2 Cloves Garlic
  • 1 Lemon
  • 1 Summer Squash
  • 1 Large Bunch Mint
  • 2 Tablespoons Tomato Paste
  • 1 Ounce Castelvetrano Olives
  • Cup Grated Parmesan Cheese
  • 2 Tablespoons Breadcrumbs
  • 1 Tablespoon Meatball Spice Blend (Crushed Aleppo Pepper, Dried Thyme, Garlic Powder, Mustard Powder & Dried Lemon Peel)


Prepare the ingredients:

1Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Slice the baguette into 1-inch-thick pieces on an angle. Peel the garlic. Mince 1 clove; using the side of your knife, smash until it resembles a paste (or use a zester). Leave the remaining clove whole. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut off and discard the stem of the squash; cut into 3-inch-long sticks. Pick the mint off the stems; discard the stems. Using the side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Form the meatballs:

2Form the meatballs:

In a large bowl, combine the ground beef, breadcrumbs, garlic paste, spice blend, half the Parmesan cheese and half the mint (roughly chopping just before adding). Drizzle with olive oil and season with salt and pepper. Mix until just combined. Using your hands, form the mixture into 12 to 14 equal-sized meatballs.

Cook the meatballs & make the sauce:

3Cook the meatballs & make the sauce:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally, 5 to 7 minutes, or until browned on all sides. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until dark red. Add ¾ cup of water; season with salt and pepper. Cook, stirring occasionally and spooning the sauce over the meatballs, 3 to 5 minutes, or until the sauce has reduced in volume by about half and the meatballs are cooked through. Remove from heat.

Make the squash salad:

4Make the squash salad:

While the meatballs cook, in a medium bowl, combine the squash, lemon zest, olives, remaining mint (roughly chopping just before adding) and the juice of all 4 lemon wedges. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.

Make the garlic toasts:

5Make the garlic toasts:

While the meatballs continue to cook, place the baguette slices on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and toast in the oven 4 to 6 minutes, or until golden brown. Remove from the oven. When cool enough to handle, carefully rub both cut sides of each toasted baguette slice with the whole garlic clove; discard the garlic clove.

Plate your dish:

6Plate your dish:

Divide the cooked meatballs and sauce between 2 dishes. Top with the squash salad and remaining Parmesan cheese. Serve with the garlic toastson the side. Enjoy!

Source: www.blueapron.com

Spaghetti and Meatballs (Nigerian Style)


500 grams Mincemeat (Beef, Turkey or Pork are ideal)

1 Can Chopped Tomatoes or 5 medium Tomatoes

2 Red Bell Peppers

1 Scotch Bonnet

1.5 Medium Onions

2 Tablespoons Tomato Purée

1 Medium Egg

1.5 Tablespoons Breadcrumbs (See alternative above)

2 Cooking Spoons Cooking Oil ( Olive Oil Ideally)

1 Inch Ginger Root

4 Cloves Garlic Minced

2 Tablespoons Chilli flakes (Optional)

Handful  Chopped Basil/ Parsley Leaves (Optional)

2 Knorr Chicken Cubes

1 Teaspoon Chicken Seasoning

1/2 Teaspoon White/ Black Pepper

1/2 Teaspoon Ginger Powder

1 Teaspoon Curry Powder

1/2 Teaspoon Oregano (Optional)

1 Teaspoon Dried Thyme

Salt to Taste


Firstly, place a medium pot on medium heat, add enough water to cook the Spaghetti, when it comes to a rolling boil, add the spaghetti, a dash of oil (optional) and salt to taste. Boil for 9-10 minutes till al dente, then run under cold water to stop the cooking process. Leave to drain in a colander.

Spaghetti and meatballs 6

Blend the Tomatoes, Red Bell Pepper, Scotch Bonnet, 1 Onion, Ginger, 2 Garlic cloves till smooth, you can blend roughly as well if you so choose. Set aside.

Let’s make the Meatballs.

Season the mincemeat with 1 Knorr Chicken Cube, the Garlic Powder, Ginger Powder, Oregano half of the Basil/ Parsley leaves, half of the Curry and Thyme and Salt to taste. Combine thoroughly, then add the Breadcrumbs and the Egg. Mix thoroughly.

Spaghetti and meatballs 1

Now, roll the Mincemeat into small balls and set aside…


Pour one cooking spoon of oil into a non – stick frying pan, place on low to medium heat, then fry the Meatballs till brown on all sides, then set aside…

Spaghetti and meatballs

Pour the oil you used for frying the Meatballs into a bigger pot, then add the remaining Cooking oil. Place the pot on medium heat, when it’s hot, add remaining 2 minced Garlic, chop the remaining half Onion and add to it. Sauté for 2 minutes…

Spaghetti and meatballs 2

Now, add the Tomato Purée, stir and combine, leave to fry for 5-6 minutes or until the Purée loses its sourness and starts to taste sweet…

Spaghetti and meatballs 3

Now add the blended Pepper mix, the White Pepper, Black Pepper, Knorr chicken Cube, Chicken Seasoning, the rest of the Curry Powder and Thyme and Salt to taste. Combine thoroughly and leave to cook for 10 minutes, stir occasionally.

Tomato sauce for Meatballs

Now add the Chilli Flakes and the rest of the Basil/Parsley Leaves, stir and combine…

Spaghetti and meatballs 4

Now, transfer the Meatballs into the Stew, combine thoroughly, leave to cook for 15-20 minutes…

Spaghetti and meatballs 5

And it’s ready….

Spaghetti in tomato sauce

Combine the Spaghetti and Meatball sauce if you choose to or just serve the Spaghetti with the Meatball sauce..

Spaghetti and meatballs 7

I enjoy my Spaghetti and Meatballs with an Italian touch; garnished with grated Parmesan Cheese and Garlic Bread sides.

Spaghetti and meatballs

Source: sisijemimah.com