Subj : Itsa Meatball - 04
To   : All
From : Dave Drum
Date : Thu Feb 23 2023 04:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moroccan Meatballs w/Arugula
 Categories: Lamb/mutton, Dairy, Breads, Vegetables, Herbs
      Yield: 4 servings
 
    1/2 c  Whole milk
      1    (10") whole wheat pita; in
           - 1" pieces
      2 lb Ground lamb
  1 1/2 c  Fine chopped parsley;
           Divided
    3/4 c  Fine chopped mint
      1 ts Dried oregano
      9 cl Garlic; 6 fine chopped, 3
           - peeled & crushed, divided
           Salt & fresh ground pepper
      2 tb Olive oil; divided
     28 oz Can whole peeled tomatoes;
           - crushed by hand
  1 1/2 tb Harissa
      2 lg Egg yolks
    1/2 c  Oil
    3/4 c  Greek yogurt
      1 tb Fresh lemon juice
      8 c  Baby arugula
     16    Cherry tomatoes; halved
    1/2 c  Coarse chopped basil
 
  In a large bowl, toss together the milk and pita in a
  bowl. Set aside until the bread is softened, about 5
  minutes. Add lamb, 1 cup of the parsley, the mint,
  oregano, and a quarter of the chopped garlic. Season
  with salt, and black pepper, then mix well to combine.
  Divide the mixture into thirty-six 1-ounce balls.
  
  To a medium pot over medium-high heat, add 1 tablespoon
  olive oil. When the oil begins to shimmer, working in
  batches, cook the meatballs, turning occasionally, until
  browned all over, 4-6 minutes. Transfer to a plate and
  set aside.
  
  Add the remaining olive oil to the pot and return to
  medium-high heat. When the oil begins to shimmer, add
  the crushed garlic and cook, stirring frequently, until
  golden and fragrant, 1-2 minutes. Stir in the canned
  tomatoes and harissa, season lightly with salt and black
  pepper, bring to a simmer, then turn the heat down to
  medium and cook until the sauce is slightly thickened,
  5-7 minutes. Return the reserved meatballs to the pot,
  cover, and cook, until the meatballs are tender and
  cooked through, about 15 minutes, then remove from the
  heat.
  
  MEANWHILE, MAKE THE AÏOLI: In a medium bowl, whisk
  together the remaining chopped garlic, the egg yolks,
  and a pinch of salt and black pepper. While whisking,
  very slowly drizzle in the canola oil until the aïoli is
  emulsified, thick, and creamy. Whisk in the yogurt and
  lemon juice, then season to taste with more salt and
  black pepper as needed.
  
  Arrange the arugula and cherry tomatoes over a platter
  and top with the meatballs and some of their sauce.
  Drizzle the aïoli over the meatballs, and garnish with
  the remaining parsley and the basil. Serve hot, with
  additional tomato sauce on the side.
  
  By Saveur Editors
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Exit, pursued by  a bear." -- William Shakespeare
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