Recipe Source (partial): Mallos, Tess. The Food of Morocco. Murdoch Books, Millers Point, 2008 p. 104
So none of my recent recipes have satisfied my meatball craving. I don't know why that should be, but whatever. I'll just have to keep playing until I find what I'm looking for, or possibly just enjoy eating more meatballs. I wanted a meatball dish that I could enjoy during the week. I also wanted something with quinces. You may recall that not too long ago I posted a recipe for quinces in a rosewater syrup. That was in preparation for this recipe. I figured I might as well combine the two and see what I came up with, and I'm very glad that I did. You see, the turkey meatballs matched beautifully with the quince sauce, just beautifully. Neither my husband nor I could get enough. This dish was great. It also reheated easily and well with the addition of about half a cup of water.
Turkey Meatballs in Quince-Rosewater Syrup (serves 4; approx. $1.36/serving)
1 pound ground turkey
1 egg
1 cup breadcrumbs
1/2 teaspoon ground cardamom
Kosher salt and black pepper to taste
2 tablespoons olive oil
1 onion, sliced
1 cup water
1 tablespoon lemon juice
1 serving (aout 1/2 cup?) Quinces in Rosewater Syrup. Make sure you get some of that syrup!
Equipment:
- Mixing bowl
- Mini-prep mini food processor
- Large saute pan
- Combine the turkey, egg, breadcrumbs, cardamom, salt and pepper in the mixing bowl. Knead well to mix thoroughly. Form into meatballs the approximate size of walnuts and set aside.
- Combine the quinces with the onion and lemon juice in the mini-prep. Puree.
- Heat the oil in the saute pan.
- Add the meatballs and brown on all sides.
- Add the quince puree and the water. Bring to a boil.
- Reduce heat and simmer until the meatballs are thoroughly cooked.
- Eat. Complain that there are not more.
