My husband's mom would make this for me while I was in Morocco. After the first time I tried to figure out what she put in it to make them so good. Mine were ok but not wonderful like hers. So the next time I was there I paid close attention when she made them.
- 1 lb ground chicken (I prefer chicken) or 1 lb ground turkey (I prefer chicken)
- 2 tablespoons fresh parsley, finely chopped (My addition, not hers) (optional)
- 1⁄2 medium onion, grated (The key to great meatballs & I dislike onion)
- 1 1⁄2 teaspoons paprika
- 1 teaspoon cumin
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon salt
- 1⁄4 cup oil
- 1⁄2 cup flour, to coat (optional)
- Mix parsley, onion, & spices with the ground chicken (or turkey). Make sure it is well blended so that the spices are evenly distributed throughout the mixture.
- Make 1 inch balls flattened to about 1/2 inch thickness.
- Optional: Dip the balls into the flour until coated. (The ones in the picture have been made this way).
- Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.
- Place the balls into the heated oil. Turn frequently so they do not burn on the sides. Cook until they are done all the way through.
- Optional: To eat Moroccan style, use pieces of a thick bread to break off chunks of meatball. Pop into mouth & enjoy. (No utensils).