Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Moroccan-Style Meatballs



Posts : 16651
Thanked : 812
Join date : 2013-01-12

Moroccan-Style Meatballs

Post by Lobo on Fri 05 Feb 2016, 10:00 pm

Moroccan-Style Meatballs

Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 14
Although these meatballs are not a traditional dish of Morocco, the presence of mint, parsley, cinnamon and cumin gives them a strong North African accent. Use a light hand when forming the balls, just as you would when shaping a hamburger patty. A gentle touch ensures that the meat is not compacted or overheated by contact with your hands, resulting in light, tender mouthfuls.

If doubling this recipe, use only 1 1/2 times the amount of salt, not double the amount.

  • Printer Friendly Version

  • 466


  • 2 Tbs. olive oil
  • 1 red onion, very finely chopped
  • 1 lb. ground lamb
  • 3 large garlic cloves, crushed through a press
  • 2 eggs, lightly beaten
  • 1 cup loosely packed fresh flat-leaf parsley
      leaves, finely chopped
  • 1 cup loosely packed fresh mint leaves,
      finely chopped, plus sprigs for garnish
  • 2 Tbs. fine dried bread crumbs
  • 1 1/2 tsp. ground cumin
  • 1 tsp. ground cinnamon
  • 1 tsp. salt, plus more, to taste
  • 1/2 tsp. freshly ground pepper, plus more,
      to taste
  • Lemon wedges for squeezing and garnish
  • About 42 cocktail picks (optional)

Wine Pairing

This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.


Lightly oil a shallow-rimmed baking sheet.

In a fry pan over medium-low heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until very soft, about 10 minutes. Transfer to a large bowl and let cool.

Add the lamb, garlic, eggs, parsley, chopped mint, bread crumbs, cumin, cinnamon, the 1 tsp. salt and the 1/2 tsp. pepper to the bowl with the onion. Combine the ingredients thoroughly with your hands (the only way to evenly distribute the ingredients). Fry a small pinch of the mixture, taste, and adjust the seasonings with salt and pepper. Form the mixture into balls about the size of a walnut, rolling them very lightly in the palms of your hands. Place on the prepared baking sheet.

Preheat a broiler. Place the meatballs about 4 inches from the heat source and broil, turning once with tongs, until brown and crispy on both sides, about 10 minutes total. Remove the baking sheet from the broiler and transfer the meatballs to a platter.

Squeeze some lemon juice over the meatballs and arrange the remaining lemon wedges and mint sprigs on the platter. Using a cocktail pick, skewer each meatball. Serve immediately. Makes about 42 warm bites.

Note: The meatballs can be refrigerated for up to 4 hours before cooking. Remove them from the refrigerator 15 minutes before cooking. If desired, cook and cool the meatballs, refrigerate them for up to 4 hours, and then reheat in a 350°F oven until heated through, 10 to 20 minutes.
Adapted from Williams-Sonoma Collection Series, Hors d'Oeuvre, by Brigit L. Binns (Simon & Schuster, 2001).

    Current date/time is Fri 28 Oct 2016, 5:17 am