|Day 16 - Moroccan Mini-Meatballs|
I searched some of her 15-minute meals but nothing really appealed and alot required fish which I knew would be hard to get something good at 7:30 on a Saturday night. I moved onto the 30 Minute Meals and was struck but a recipe for Moroccan meatballs that was served with an egg. Well I love eggs for dinner, at any time really, and while the recipe was new, the method was familiar and I wanted to set myself up for success for this 30 minute challenge. A quick stop at the grocery store for some ground lamb and fresh parsley and I was in business.
Moroccan Mini Meatballs in Tomato Sauce
2 pounds ground lamb
Salt and pepper
1/2 cup very finely chopped flat-leaf parsley
6 cloves garlic, very finely chopped
1 tablespoon grated lemon peel
1 tablespoon chili powder (about a palmful)
1 tablespoon sweet paprika (about a palmful)
1 tablespoon ground cumin (about a palmful)
1 tablespoon extra virgin olive oil (EVOO), plus more for drizzling1 onion, very finely chopped
1 cup chicken stock
One can fire-roasted diced or crushed tomatoes (28 ounces)
A pinch ground cloves
A pinch ground cinnamon
4 eggs (optional)
Warm flatbreads, for dunking
1. Pre-heat the oven to 400°. Line a baking sheet with parchment. Combine the lamb with liberal amounts of salt and pepper, the parsley, two-thirds of the garlic, the lemon peel, chili powder, paprika and cumin to form 1 1/4-inch meatballs (makes about 65). Drizzle with EVOO and roast on the prepared baking sheet until browned, about 10 minutes.
2. Meanwhile, in a skillet with high sides or a dutch oven, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the onion and remaining garlic and cook until softened, 5-6 minutes; season with salt and pepper. Add the chicken stock and tomatoes and bring to a boil; season with the cloves and cinnamon. Cook until thickened, about 10 minutes. Slide in the meatballs and simmer for 5 minutes.
3. Immediately pour the sauce and meatballs into bowls and crack in the eggs, if using. Cover tightly with a plate and let stand for 3 minutes to cook the eggs. Serve with the flatbreads.
|start time & finish time - took me 36 mins and I had a fail with the egg!|
I was very of conscious of following the recipe except that I cut the quantities in half so it was just enough for the boy and I. I rarely follow a recipe exactly but I assumed it was written the way it was to keep the whole time to 30 minutes. As you can see from my clock pictures I missed the mark by 6 minutes. I did have to chop my own home canned tomatoes, but that only took about a minute. I was literally moving the whole time. I also consider myself a pretty proficient cook and very comfortable in my own kitchen, so the fact that it took me a bit longer means that it will likely take many people longer. That being said it was manageable and totally hearty. I LOVED the addition of the cinnamon and cloves to the sauce, it really made it for me.
|steamed egg fail!|
My big problem with this dish is that the whole steaming of the egg just didn't work. And my meatballs were super hot and steamy when I dished them up. I wasted the majority of what I made trying to make the egg work which would have been a total loser had the Boy wanted dinner when he came home. Luckily I did have leftover Mac & Cheese. With the 4 meatballs I had left, we each tried 2 and they were actually quite good, I will turn to this recipe again in a year when looking for a quick meal.
Here's my rundown of the last few days:
Day 16 - January 22 - Moroccan Mini Meatballs & leftover Mac & Cheese
Day 17 - January 23 - Pizza on set :(
Day 18 - January 24 - Fruit salad & crudite on set
Day 19 - January 25 - Pizza on set, again!
Luckily I have Thursday and Fri off and am hoping to whip up some easily re-heatable things for the week. And have some more interesting thing to post!