Moroccan Meatballs with Preserved Lemon; the tiles — 18 Comments

  1. I want to make and eat those meatballs ASAP! Wow, they sound (and look) completely delicious. Thanks.

  2. You know Katie, you are just evil. You give us a succulent, juicy, delicious-looking meatball recipe, on the first day of Lent.
    Not that would stop ME, but she-who-must-be-obeyed is a loyal daughter of The Church, and wouldn’t THINK of eating those meatballs, if I made them.
    But thanks anyway, I’ll copy down the recipe, for later. 🙂

  3. Katie – we are meatball lovers in this house too, and yours look mouth watering delicious! This is a must have recipe, thanks.

  4. Getting out my tagine, now! Fantastic recipe, Katie. And I love those small accent tiles and can’t wait to see how it all looks when set.

  5. Votre mari can have meatballs as a reward for dealing with all the tile problems – you can offer them as the carrot before the donkey !!

  6. Gorgeous meatballs, and, if gray and beige and white are only choices, great tiles. The decorative little ones are lovely and youARE clever to make them the border ones.

  7. Katie, I’m not sure what preserved lemon is, can I use fresh lemon rind/zest in its place?
    This recipe sounds comforting, can’t wait to make it.

  8. Lisa, they really were good!
    brassfrog, I always get a chuckle out of how very religious American Catholics can be (my mother included) I’ve lived in 2 officially Catholic countries: Ireland and Andorra and they (including the clergy) take a much more pragmatic approach to The Church. The may not eat meat on Ash Wednesday…. and maybe not on the Fridays during lent if it’s convenient, but that’s about it. Mass is only required on Christmas, Easter and your name day.
    Ina, meatballs are always a hit here, too.
    Lydia, I’m having such fun with it – and the cook books….
    Val, that they are!
    Christine, thanks – and hope you like the meatballs!
    manningroad, good thing he doesn’t see through me as easily as you do…..
    Elle, I was so disappointed not to find colors – there was a bright purple with red trim and a truly garish lime green…. We work with what we can get….
    Linda, preserved lemon is a lemon that has been brined in a saly solution, usually for several weeks before using. They need to be rinsed, and only the skin is used. They’re not as tart as a fresh lemon. So – yes, use fresh, but not as much and you may have to add a bit of salt.

  9. Fantastic. We eat a lot of meatballs in our home too. That picture is truly mouth-watering. I’ll let you know when I make these. Thanks for the post! Gary

  10. I think I need these. I think they are instrumental to my health and well-being. Yes, I definitely need these meatballs.

  11. Tv Food, meatballs are truly good food. Mon mari would happily live on meatballs and oven-fried chicken…
    Elle, hope you like them!
    Claudia, I’m so thankful I posted them in time to help! Whew!
    kitchenroach, sure do: This is similar to the one I have – but without the cinnamon sticks and cloves. You can also buy them in international food stores and, sometimes I find them with the olives in markets. They keep well in the fridge, provided they stay covered with brine.

  12. Pingback:Stuffed Peppers, Moroccan Style

  13. I’m several years late finding this recipe. I had a jar of preserved lemons and ground beef and google found this recipe. This was delicious. I would not change a thing and I will make again.