Meatballs With Chick Peas & Preserved Lemon -- Morocco

Recipe by Um Safia
READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To Make The Meatballs:.
  • Tear the bread into tiny pieces - to make breadcrumbs.
  • In a large bowl, mix all of the meatball ingredients. Use your hands to squich the mixture together until it is mixed really well (I usually wear gloves to do this!).
  • Allow the mixture to stand for 5 minutes then taking a tablespoon at a time, roll into meatballs.
  • Gently fry them in a little olive oil or sunflower oil, until they are golden on all sides. Drain on kitchen paper & set aside.
  • To Make The Sauce:.
  • Fry the onion in a little oil. When it is a pale golden colour, add the spices & cook for a further minute.
  • Remove the flesh from the preserved lemon. Wash well to remove some of the saltiness then cut very finely. Add the lemon & the rest of the ingredients (except the cilantro & the lemon juice) to the pan.
  • Cover & simmer for 1 hour.
  • After an hour, remove the lid. Reduce the sauce until you have just enough to serve the meatballs in - you don't want too much but you don't want to serve dry meatballs either! When the sauce is the right consistency, add the cilantro & lemon juice & cook for a minute.
  • Sprinkle more finely chopped cilantro over the top & serve.
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