Casablanca Meatballs

Author: clevercrowfarm

Yields: 1 Serving Difficulty: Easy Prep Time: 10 Mins Cook Time: 12 Mins Total Time: 22 Mins

Ingredients

0/12 Ingredients

Adjust Servings

2 lbs lean ground beef , pork, or lamb (or a mix)
2 large farm fresh eggs
1 cups minced onions
1/4 cups minced fresh garlic
1/2 cups crumbled feta cheese
1/2 cups fine bread crumbs or panko
1 tbsp Clever Crow Ras el Hanout
1 tbsp Clever Crow Vadouvan
2 tbsp Clever Crow Dukka
1 wedges of preserved lemon, minced
1 tbsp Clever Crow Sea Salt
1 tsp ground black pepper

Instructions

0/4 Instructions

Step 1 Pre-heat oven to 375 F
Step 2 Get out a large bowl and place the ground beef into it. Add the eggs and bread crumbs. Mince the onions and garlic and throw them into the mix. Add the spices, lemon, salt, and pepper. Mix well. I like to use my hand to mix as it does a better job than a spoon.
Step 3 Line a couple of baking sheets with parchment paper, or spray them with what you like to use. Meatball size: for your meatballs to cook evenly, make sure they are all the same size. Small meatballs should be a heaping tablespoons worth and 24 will fit nicely on your baking sheet. They will take 12- 15 minutes to bake. Cut one in half and if there is no pink inside, then they are done. Large Meatballs: use an ice-cream scoop. Form into round balls. 12 should fit nicely on a baking sheet. They will take 24 minutes.
Step 4 Check for doneness by cutting one in half. Meatballs freeze well. Always bake the meatballs before freezing. Serve with yoghurt dipping sauces, mushroom cream sauces, rice pilafs, Spicy tomato sauce with fried eggs. This mix would also make awesome burger patties.

Notes

Meatballs freeze well. Always bake the meatballs before freezing. Serve with yoghurt dipping sauces, mushroom cream sauces, rice pilafs, Spicy tomato sauce with fried eggs. This mix would also make awesome burger patties.