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MOROCCAN MEATBALLS
3 tbsp red or green curry paste
½ cup coconut milk
¾ lb ground turkey
¾ lb ground beef
1 onions (medium), diced and sautéed
6 garlic cloves, minced
1 tsp ground coriander
½ tsp ground cumin
½ tsp ground nutmeg
Pinch of cayenne
Salt and pepper
¾ to 1 c bread crumbs
Stir curry paste and milk together, set aside. Combine remaining ingredients, adding only enough breadcrumbs to make the meat less sticky, and shape into small balls. Coat each ball with curry-coconut mixture and place on a baking sheet. Bake at 425 until sizzling and lightly browned (about 15-20 minutes). Serve warm or at room temperature with yogurt sauce. Makes 50
Yogurt Sauce:
Puree together ½ peeled, seeded cucumber with ½ c yogurt. Quarter the remaining piece of cucumber lengthwise, and slice thinly crosswise. Stir all together with 1 c yogurt, a dash of cumin and 1 tbsp chopped fresh mint. Let stand at least one hour before serving. |
