Moroccan Meatballs

It’s the combination of Moroccan spices that makes these Moroccan Meatballs so interesting. Brazilian chef Leticia Moreinos Shwartz’s Aunt Sarita uses two kinds of paprika here: Hungarian, with a sweet taste and a vibrant red color, and smoked Spanish (where peppers are smoked over an oak fire), with a richer taste and a darker red tone. Bonus points: the recipe is diabetes-friendly. It was created by Schwartz as part of the American Diabetes Challenge.


Ingredients
For the Meatballs
1
pound
ground turkey
1
egg yolk
1
slice whole wheat bread, crustless
1
onion, minced
1/4
teaspoon
ground cinnamon
1/4
teaspoon
ground cumin
1/2
teaspoon
Hungarian paprika
2
teaspoons
spanish paprika
1
teaspoon
ground coriander
1
tablespoon
fresh parsley, chopped
2
tablespoons
Olive Oil
1 1/2
teaspoons
kosher salt and freshly ground black pepper
For the Sauce
3
tablespoons
Olive Oil
4
small onions, peeled and chopped
1
bay leaf
1 1/2
teaspoons
ground ginger
*
pinch saffron
1 1/2
teaspoons
ground cumin
1/2
teaspoon
Hungarian paprika
1/2
teaspoon
spanish paprika
*
pinch of ground turmeric
1/4
cup
fresh parsley, chopped
1/4
cup
fresh cilantro, chopped
*
juice of half lime
Directions
Place all the ingredients for the meatball in a bowl and combine well with a rubber spatula (or knead the mixture with your hands). Scoop a tiny portion and fry in a small pan to make sure the season is just right. Chill the mixture for at least 30 minutes, preferably 2 hours.
Have a small bowl of water nearby, wet your hands, and form ½-inch balls. Reserve on a plate until ready to poach.
In a large deep skillet, broad saucepan over low-medium heat, warm the olive oil and cook the onions until soft and translucent, about 6 minutes. Add the bay leaf, ginger, saffron, cumin, paprika, turmeric, salt and pepper, and cook, stirring frequently with a wooden spoon until spices become fragrant. Add about 1½ cup hot water and bring to a boil.
Add the meatballs and poach them in the sauce, over low heat, covered, for 20 minutes, checking and stirring halfway through. Add more water if necessary.
Finish with the lime juice, parsley, and cilantro and stir carefully. Transfer to a serving plate with all the sauce.
Reprinted With Permission From My Rio de Janeiro: A Cookbook

The base number of servings for this recipe is 45
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