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Vegan Meatballs In Lemon-Olive Sauce

2021-08-15

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Unfortunately, my first encounter with the Chicken-Olive-Lemon dish occurred only by smell.

It happened somewhere in the mid-1970s; During one of my high school summer vacations, I worked as a waitress at a guest-house on the Carmel, where I met Betty – a fine beautiful girl.

One day she invited me for a short visit to her parents.

On the way, she updated me, embarrassed that I will have a surprise when we arrive.

Despite the mystery, for some reason, I knew what it was all about – maybe because it was kind of “sisters fate.”

When we arrived, I was astonished – not because she, too, had a sister with Down Syndrome, but the fantastic unfamiliar smell that erupted from the tiny kitchen and took me by storm.

It turned out that Chicken-Olive-Lemon was cooking on the stove! Although I was exposed to many dishes and flavors at home, That combination was almost inconceivable!

I was ashamed to ask to taste it, and so for years, I wandered among piles of cookbooks in search of the recipe – but in vain!

After about three decades, I finally solved the riddle! Of course, it turned out to be the Spice Mixture that, together with olives, created the magic.

I will tell you all about it in another post😊

That unforgettable scent experience inspired me to make this recipe.

Hope you like it as much as I do ❤️

Vegan Meatballs In Lemon-Olive Sauce recipe
Vegan Meatballs in Lemon-Olive Sauce
Here is your next dinner: North African style vegan meatballs with plenty of spices and herbs, in a rich lemon-olive sauce. Serve with couscous, and you are all set!
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Servings 4
EQUIPMENT
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Ingredients
  
Vegan Meatballs
  • 500 grams vegan minced meat those that contain a binder like flour (beyond for example)
  • 2 tbsp chopped parsley
  • 2 tbsp chopped cilantro
  • 1 tbsp almond butter
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp onion powder optional
  • 1½ tsp Ras El Hannut to taste
  • ⅛ tsp ground black pepper
  • ½ tsp salt to taste
Lemon-olives Sauce
  • 4 tbsp olive oil
  • ½ tsp salt to taste
  • 1 Large onion, peeled, cut into quarters and thinly sliced
  • 3 cloves minced garlic
  • 2 cloves sliced garlic
  • 1-2 tsp paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp ground cardamom
  • 1 tsp ground turmeric
  • ¼ tsp cinnamon
  • ¼ tsp ground black pepper
  • 1½-2½ cups water
  • 2 cups green olives, pitted, drained Syrians olives are the best
  • 2 tsp preserved lemon
  • 1 tsp lemon juice
  • ¼ tsp sugar
  • ¼ green chili pepper, chopped or a pinch of chili powder
  • 2 tsp chopped cilantro
For Serving
  • instant couscous cooked as indicated on the package*
  • cilantro leaves
Instructions
 
Vegan Meatballs
  • Preheat oven to 200 degrees Celsius.
  • Line a baking tray with baking paper.
  • In a large bowl, put all the meatballs ingredients and mix until the mixture is uniform, do not over mix.
  • Form balls from the mixture, with wet hands, the size of falafel balls (about 3 cm in diameter), wet your hands every 2-3 meatballs so that the mixture does not stick to your hands; Place the balls in the baking tray.
  • Place the meatballs in the hot oven and bake for 10 minutes, no more, to "seal" the meatballs.
Lemon-olives Sauce
  • Heat 3 tablespoons oil in a large saucepan or skillet.
  • Fry the onion for about 6-7 minutes, until the onion is soft.
  • Add the garlic and fry for a few seconds.
  • Add the rest of the spices and mix for a minute.
  • Add the washed and drained olives and mix well.
  • Add another tablespoon of oil, pickled lemon, 1.5 cups of water, lemon juice, chili, chopped cilantro, and stir.
  • Taste and adjust seasoning.
  • Bring to a boil, cover, and lower to medium-low heat.
  • Cook for about 20 minutes, check the water level every few minutes; gradually add water – so that we get enough sauce for the meatballs and the couscous.
  • Add the meatballs we roasted earlier in the oven, pour about 1/4 more cup of water over them (so that their top – the part that sticks out of the sauce does not dry out. Cover and cook on medium-low heat for another 15 minutes. The sauce should thicken slightly.
  • To serve, place couscous on a plate, place meatballs and sauce on top, sprinkle chopped cilantro or parsley, and enjoy❤️
Notes
Add olive oil and salt (to taste) to the instant couscous together with the boiling water.
Tip: chopping parsley, cilantro, etc., will be much easier and faster if you sprinkle a little salt on the leaves placed on the chopping board.
 
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Filed Under: All Recipes, Mains, North Africa Tagged With: herbs, meatballs in lemon sauce, meatballs with lemon recipe, morocco, moroccon style meatballs, nort african style meatballs, north africa, recipe meatballs, recipe vegan meat balls lemon olives sauce, recipe vegan meatballs, spices, vegan meatballs, vegan meatballs in lemon olives sauce recipe, vegan meatballs in lemon sauce, vegan meatballs recipe, vegan meatballs recipe vegan meatballs beyond meat vegan meatballs impossible meat

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Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

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