Lettuce-Wrapped Moroccan Meatballs

Serves 10

 

Lettuce-wrapped Moroccan Meatballs 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.

 

Advance preparation:
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.

Freezing:
The meatballs can be frozen cooked or uncooked 4 weeks ahead.

 

Party Food:
The Essential Guide to Menus, Drinks, and Planning

By Lorna Wing
Photography by Jan Baldwin
Soma Books
Cloth, $30.00
160 pages, full color photographs throughout
ISBN: 1-57959-040-3
Recipe Reprinted by permission.

 

Party Food

Recipes

 


 

This page created April 1999

Top


 

The Global Gourmet
Return to the
Global Gourmet®
Main Page

 

July 4th Recipes
July 4th Recipes

 

AddThis Social Bookmark Button

AddThis Feed Button

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Winners

River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 

 
 

Become a Chef:
Best Culinary Schools

 

Everything Kitchens
Coffee Makers, Blenders
Espresso Machines

 

The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts

 

Cheap Flights
Online Shopping

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

 
 

 
 

Chantal Teapot
Kitchenware
& Gift Ideas