Moroccan meatballs - moroccan

Yield: 4 servings

Measure Ingredient
1 pounds Ground beef or lamb
1 teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Dried onions
1½ cup Water or stewed tomatoes
3 tablespoons Sweet butter
½ cup Dried & mashed onions
¾ teaspoon Ginger
¼ teaspoon Pepper
¼ teaspoon Turmeric
1 pinch Saffron
1 tablespoon Chopped parsley
\N \N Cumin
2 teaspoons Paprika
\N \N Cayenne
\N \N Salt
¼ teaspoon Cumin
1 teaspoon Paprika
½ cup Chopped parsley
1 \N Lemon juice



Mix all of the ingredients for the meat. Knead well and form into 1" balls. SAUCE: Place all ingredients in a skillet except lemon. Add 1½ cup water and bring to a boil. Reduce heat cover and simmer for 15 minutes. Add meatballs and simmer for 30 minutes. Add lemon juice and serve at once on heated platter with lots of Moroccan bread. Stan Howe *P JGBP62A 7/18/91 3:24pm

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