Try this great Moroccan-Style Meatballs recipe. This main dish pairs with red wines, including: Camenere, Chianti, Petite Sirah, Sangiovese, Shiraz, Zinfandel. Enjoy! #recipe #beef #Moroccan @chefvivant.
Combine the rice with 1 cup water in a saucepan. Bring to a boil, reduce heat to low, cover and cook for 10 minutes. Remove pan from heat, allow to stand covered for 10 minutes.
Combine beef, currants, paprika, cumin, ground cilantro and cinnamon. Season with salt and pepper. Add the cooked rice, gently combine and shape into walnut-size balls. Roll the meatballs in the breadcrumbs and put into the refrigerator.
Add one tablespoon of the oil to a medium-size saucepan over medium heat. SautÃƒÂ© the onion and garlic for 2 minutes, add the saffron and beef stock. Bring to a simmer and add the tomatoes, cook for 8 minutes, stirring occasionally. Turn heat to low, season with salt and pepper and stir in the cilantro.
Heat the remaining oil in a deep skillet. Fry the meatballs in batches, turning frequently until golden all over. Drain on paper towels. Serve immediately, topped with the tomato sauce and garnished with fresh parsley.
Pairs with red wines, including: Camenere, Chianti, Petite Sirah, Sangiovese, Shiraz, Zinfandel.