French Fridays with Dorie
I ‘m late the the French Friday with Dorie Matafan party but hopefully there will still be some room for me at the table because these Moroccan Lamb Meatballs with Spicy Tomato Chutney certainly deserve to attend. Please don’t penalize them due to my tardiness. They aren’t to blame. Could they help it took me awhile to find something for them to wear to the party?
And, um, I also have an excuse. I blame my tardiness on the late announcement of our selections this month. Announcing selections is a bit harder than I thought, evidently.
Blame is one of those things that there always seems to be plenty of so there is always enough to share. Go ahead and help yourself to some of it. Nobody will stop you.
There are some advantages to being late, however, and things really do work out for the best — in most circumstances. This was certainly is one of those times and my matafan found the perfect outfit! Not only did I get to consider all the helpful hints of my fellow Doristas but I also got to take a few moments to consider “What Would Trix Do?”
Do you know Trix? Not only is she a good friend but she is also the well travelled proprietress of one of my favorite food blogs, “Tasty Trix“. I really like her style! She manages to add her own flavorful spin to any recipe she presents; when she “Trixifies” a recipe you always know you are in for a real treat. So, please go check her out if you haven’t already and get inspiration form her as I do.
She’s a real original and so are her wonderful recipes. If you don’t find anything there that inspires you then, well, don’t blame me. Blame yourself.
Moroccan Lamb Meatballs with Spicy Tomato Chutney on Matafan
Last night I whipped up the Matafan (these tasty simple potato pancakes) for my late French Fridays with Dorie effort and I was staring down some leftover ground lamb and beef. Suddenly I felt some compelling Trixie inspiration of my own.
The result: Moroccan Lamb Meatballs with Spicy Tomato Chutney.
I through in a little of this, and a little of that and raided my spice cabinet. My spice collection is not as vast as Trix’s (she even creates her own unique blends!) but these meatballs turned out to be the perfect topping for Matafan as they needed a nice carby platform to showcase their exotic spiciness.
What food bloggers inspire you to be creative?
This is what you will need:
- 1/2 pound ground lamb
- 1/2 pound ground beef
- 1/4 cup olive oil
- 1/4 cup bread crumbs
- 1/2 cup minced onions
- 3 cloves garlic, pressed
- 1 TBS fresh grated ginger
- 1 egg
- 2 T chopped cilantro
- 1 T dried mint flakes (or 2 tablespoons fresh chopped)
- 2 T Ras el Hanout spice (or any other Middle Eastern spice blend you enjoy)
- 1/2 cup chopped onion
- 2 cloves garlic, pressed
- 2 T sirraca sauce
- 1 15 oz can diced tomatoes with sauce.
This is how you make it:
- Combine ingredients for meatballs (using only 1 T of Ras el Hanout) in a bowl and mix well with your hands.
- Form into 1 inch balls.
- In a large skillet heat up 2 tablespoons of olive oil and cut meatballs and turn until brown on all sides.
- Sprinkle remaining tablespoon of Ras al hanout over balls to toss and coat balls and and cook, stirring until coated and toasty.
- Remove balls from pan and set aside.
- Reserve fat in pan.
- To make the sauce add onion and garlic to pan and cook until softened.
- Add 2 T sirraca sauce and stir over heat as onions cook.
- Add the can of tomatoes and mix well.
- Simmer for 20 minutes as sauce cooks down.
- Return meatballs to sauce to heat through and serve.
Matafan
I have to agree with my fellow Doristas who thought that it was an awful lot of work to produce these tiny little potato pancakes. I’m really not sure I will ever set out to make these direct from the recipe again but I will tell you this: the next time I have to make mashed potatoes for a family dinner I will accidentally double the recipe.
Gotta hand it to the Dor for another recipe in her book that is really more about teaching technique than anything else. There is no reason why your favorite mashed potato recipe can’t be transformed into these with a little flour and egg. Can you imagine how fun these would be with garlic or green onions? Or herbs? Mine were heavily salted and peppered thanks to the suggestions of the Doristas and yet I’m still enjoying a couple of them this morning with some plumb preserves.
Find the recipe here. And yes, they keep well in a sealed container and can be reheated in a microwave or low even to enjoy the next day!
Okay, I don’t know where to start. I am not used to such praise, and I feel my cheeks burning a little bit as I write this. But there is also a huge smile on my face. You are turning me sincere, mister. Really truly I am honored that you would consider a scrumptious, original, and creative dish like this to be “Trixified!” The ras al hanout in the meatballs and the sriracha sauce in the chutney is inspired. You know, the “T” in WWTD could also stand for Trevor … xoxoxoxo
Agreed–Trix rocks, and matafan is a dish I’ll only be making when I have leftover mashed potatoes. Those lamb meatballs look great–with or without the pancakes!
You have found an ideal muse – if only we could all be so courageous & have it work out so well for us…
One can only hope that Trixification is contagious & those particles will eventually find their way out here to the East Coast,
The meatballs and sauce look divine! How great to have the matafan to sop up all that goodness.
I am a ‘frustrated’ writer, and food bloggers that are engaging and witty are my biggest inspiration. You could have flawless photography and/or truly innovative posts, but if the writing doesn’t hook me, I won’t come back as often.
Way to just blow away all the other matafan posts! This looks simply amazing and creative. Kudos!
Oh wow, my mouth is watering for these little ‘Trixified’ potato pancakes! I’m making Dorie’s potato pancakes for dinner tonight along with the chard stuffed pork roast. So, it’s good to read up on the subject before taking the plunge. I’m a big Trix fan and have been one of her devoted followers for some time now so I’m with you on all the praise you sent her way 😉
I love your Moroccan meatballs – they would be most welcome at my party any time.
looks sooooooooooo tasty n yummmy..;P
Tasty Appetite
Definitely a fine example of your creative skills. I have seen some other matafan posts and this one is the most impressive! Matafan by itself now seems boring since I have seen this-your meatball recipe does look deliciously flavorful-yum!
Trevor, Your matafan looks absolutely amazing! Love the creative way you served them. What tasty looking meatballs!
I love meatballs. Great recipe.
Trix does put a fabulous spin on her dishes…and is quite entertaining to boot. This delicious combination was definitely worth the wait…you win the prize this week!!!!
Silly Trix, Lamb is for Kids! Love these – wouldn’t these be perfect in your chafing dish??? I’m not sure how many can compare to your posts – they are pretty entertaining. And who can make a potato pancake look so enticing (other than photographing them in a Tupperware container). ***buzz***
My mouth is watering! The lamb meatballs looks divine on top of the matafan! Better late than never!
Well I guess you inspire me because I am already thinking of ways to steal those meatballs. GREG
It’s worth the wait to see your matafans! The meatball and chutney seem very flavourful so the blander pancakes are definitely the ideal foil. Looking forward to see what you’ll do with the tortilla! 🙂
I haven’t made the matafan yet. Love your topping. I think it’s worthy of a Trixification label. I love Tasty Trix posts, but I like yours just as much. Food, pictures, and great wit — a winning combo!
Yum, these look great. I am also running behind with this recipe and have given up trying to get it in this year, just way too much going on with the holidays. So hopefully I’ll catch up with this one in January.
I didn’t make this recipe either. But when I do, I’m sure to come back to your blog and Trix’s. Merry christmas.