The aromatic Moroccan spice mixture, ras el hanout, used in these little meatballs is typically made with allspice, cinnamon, cloves, coriander and cumin seeds, ginger and peppercorns. Pork can he used instead of lamb, although it's not a meat normally eaten in Morocco.
1 heaping tsp cornstarch
2 tblsp vegetable oil
10 baby romaine lettuce leaves
5 mint leaves
5 cilantro leaves
1/2 cup chili sauce
For the Moroccan meatballs:
4 oz ground lamb or pork
1 scallion, chopped
2 tsp ras el hanout
2 tblsp chopped fresh cilantro
2 tblsp white sesame seeds
Salt & freshly ground pepper to taste
Mix all the ingredients together for the meatballs and roll into 20 balls.
Sprinkle the cornstarch on a tray and roll the balls in it to lightly coat.
Heat the oil in a frying pan and fry the meatballs in batches over medium heat for 3-4 minutes or until well browned.
Remove with a slotted spoon to drain on paper towels. Let them cool a little. Put a warm meatball on each lettuce leaf and place a mint or cilantro leaf on top. Serve with the chili sauce to dip.
Fry the meatballs 8 hours before, cool, cover, and chill. Reheat them at 375 degrees F. for 10 minutes or until hot. Prepare the lettuce, cilantro, and mint; cover, and chill up to 8 hours before.
The meatballs can be frozen cooked or uncooked 4 weeks ahead.
The Essential Guide to Menus, Drinks, and Planning
By Lorna Wing
Photography by Jan Baldwin
160 pages, full color photographs throughout
Recipe Reprinted by permission.
This page created April 1999
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