Moroccan Meatballs with Caramelized Honey Onions
· 5 Extra Large White Onions, sliced into thin strips
· 3 tbsp. Extra Virgin Olive Oil
· 2 tsp. cumin
· 1 tsp. curry powder
· 1 tsp. turmeric
· 1 tsp. ground all spice
· Kosher Salt and ground black pepper to taste
· 1 tsp. Manischewitz Clover Honey
· 1 lb ground lamb
· 1 lb ground chicken or beef
· 1 egg
· 1/4 cup Manischewitz Italian Herb Bread crumbs
· 1 tsp. cumin
· 1 tsp. all spice
· 2 tsp. dried chives
· 1 tsp. dried parsley
· 1 tsp. kosher salt
· Pinch Ground Black pepper
· 2 cups Manischewitz Beef Broth
· ¼ cup raisins
In a large Dutch oven or soup pot, over med-low flame heat the olive oil. Add the onions and all the spices to the oil and mix well. Sauté the onions for about 3-5 minutes, stirring frequently. Add the honey and mix well. Bring flame to low and cover pot. Mix every minute or two to avoid the onions from sticking to bottom of pot.
In a large mixing bowl, add the 2 ground meats, egg, Manischewitz Italian Bread crumbs, and all the spices. Mix well.
Remove cover from onions and using a slotted spoon take half of the onions and place into separate bowl. Start shaping meatballs that are about the size of small golf balls. Place them gently into pot nestling them into the onions. After placing all the meatballs take the remainder of the onions and cover the meat balls.
Higher the flame to medium-low, add the Manischewitz Beef broth and raisins, cover pot and cook for about 30 minutes. After 30 minutes remove cover, mix everything gently with a wooden spoon and cook for another 10 minutes or until the broth has reduced to less than a ½ a pot. Remove from flame and let cool slightly before serving meatballs. Serve meatballs over Jasmine rice.