Moroccan Meatballs with Preserved Lemons

Beef, Ethnic, Meats


1 lb lean ground beef

2 tablespoons minced onion

1 clove garlic crushed

1/4 cup minced fresh parsley

2 tablespoons dried bread crumbs

1 egg

1/2 tablespoon paprika

1/2 teaspoon cumin


1 large onion finely chopped

1 teaspoon paprika

1/2 teaspoon cumin

1 tablespoon olive oil

1 1/2 cups chicken stock

2 teaspoons dried oregano

1/4 cup minced fresh parsley

2 tablespoons fresh lemon juice

1/2 preserved lemon rinsed, pulp removed & cut into strips

Fresh parsley for garnish snipped



Combine all of the ingredients for the meatballs & mix very well, until the mixture is almost paste-like. Form into 1"-1 1/2" balls. Set aside or chill until later.


In large, wide skillet or braising pan, saute onion in olive oil until tender, 8-10 minutes. Add paprika & cumin and saute a couple of minutes longer. Add stock & oregano & bring to a boil. Reduce heat to simmer & add meatballs, keeping them separate. Cover & simmer 45 minutes. Add parsley, lemon juice & preserved lemon slices. Simmer 5 minute or longer to combine flavors.

Garnish with clipped fresh parsley & serve with couscous, polenta or rice.