As a newbie blogger, I like to think I’m following all of the blogging etiquette rules out there. (Although honestly, I have no idea… I could be committing some blogger faux pas with every post for all I know… someone give us a heads up!) But one thing I do know – because it’s common sense for one – is that you don’t just copy and paste someone else’s content and share it verbatim as your own. Now, if you’ve read our blog prior to today, you’ll notice that we share a healthy mix of personal creations and recipes that originated with others. When we’re using someone else’s recipe, before sharing it on here, we take care to tweak it a bit to our personal and non-copyright-infringing tastes AND to share the recipe in our own words. What does this have to do with anything? Well, the original inspiration for tonight’s dish was a pin I found on Pinterest. It had a gorgeous picture of meatballs in a tagine and the recipe sounded delicious! As I was getting ready to work on the dish for tonight, I found this recipe from the BBC’s Good Food site – it is WORD FOR WORD the exact same as the blog post I originally saved. Ugh! 😡 Maybe it shouldn’t bother me so much, but I like following the rules. And then when I went back and looked at my pin, it appears that the picture in the pin is stolen as well! Double ugh! 😡😡 So I deleted my pin, and we’ll credit the real inspiration instead 😘 Thanks Good Food!
Anyways, back to the recipe! We love meatballs around here! One of these days I’ll share the meatballs I grew up on – very different from these and just about any others I’ve ever had. [Check out our other Bon Appetit Baby meatballs – from our Sultan Selim Kofte & Syrian Mini Meatballs (Dawood Basha) to our Thai Turkey Meatballs!] Tonight’s recipe caught my eye because of the unique (to me at least) ingredients – the lemon and the olives! I’m glad it did, because this recipe is one of my new favorites! It’s slightly spicy, but just beautifully bright and tangy from those olives and lemon. Fancy chefs on TV always talk about balance in dishes, and while I don’t always know how to achieve balance, this recipe definitely has it! You’ve got spice and tang and earthiness and just the slightest hint of sweetness. I think this is why I gravitate towards Middle Eastern/North African dishes – they never just hit one note – they’re always multi-faceted. Whatever you call it, these meatballs are a treat! I ate them over pearl couscous (highly recommend), while Selim just ate them plain and was pretty darn happy! I can also see them being delicious with some fresh baked flatbread. Maybe next time? Because there definitely will be a next time for these!
Tangy Moroccan Meatballs
(Adapted from BBC Good Food)
- 1 large onion, finely chopped – divided
- 1 lb ground lamb
- 1 large lemon (zested & juiced)
- 1/2 tsp cumin
- 1 tsp cinnamon
- 2 tsp paprika
- 1/4 cup parsley, chopped
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- Generous pinch of saffron threads
- 1 tsp cayenne
- 1 tbsp tomato paste
- 1 cup beef stock (or lamb if you have access to it)
- 1 cup kalamata olives, halved
- Handful of fresh cilantro, roughly torn
- In a large bowl, combine ~ half of the chopped onion, lamb, lemon zest, cumin, cinnamon, paprika, and parsley. Using your hands, form small meatballs – roughly the size of a ping-pong ball. Set them aside.
- Now, heat the oil in a tagine if you’re cooler than us and have one, or a small dutch oven if you’re not.
- Add the remaining onions, garlic, and ginger. Cook for just 2-3 minutes until starting to soften and become fragrant. Top with the saffron and cook just another additional minute.
- Add the juice from the lemon, cayenne, tomato paste, stock, and olives and bring to a simmer.
- Once the liquid has reached that simmer, lower the heat and gently add the meatballs. Cover and cook on low for 25 minutes. Halfway through, flip the meatballs over.
- Remove the lid and raise the heat back to a simmer. Cook for 10-15 minutes, until the liquid has reduced and thickened. Toss in the cilantro right before serving.
- Serve with couscous or rice.