Looking for some exotic inspiration in the meatballs department? Have some cherries in season or in the freezer? Make this now! These are so delicious and warming with a hint of spices like ginger, cinnamon, Aleppo chili in the background. The fresh coriander ties it all together and brightens up the flavors. This is a lovely sweet, spicy and tart dish from the levant region. Aleppo in particular, with versions of it found in Lebanon and Turkey.
Sour cherries are traditionally used, but feel free to substitute with regular cherries and use a little less sugar. I usually use frozen pitted sour cherries because it is always easy to find in my local Picard store in France! One could even use a combination of a few cranberries for sourness and some cherries I suppose! If you don’t have Aleppo chili flakes feel free to use another mild variety of chili flakes.
This is a beautiful dish served either with a few other mezze dishes or simply by itself and a little salad along with some pita or other middle eastern breads.
Traditionally from Syria, these delicious sour cherry meatballs can be found all over the levant region in various forms.
Course Main Course
Cuisine Middle Eastern
Prep Time 20mins
Cook Time 25mins
1/2cuppearl onions or chopped regular onions
400gsour cherriesfrozen or fresh, pitted
1/4 tsp ground ginger powder
1tsp Aleppo chilli
500minced beef or lamb5-20% fat depending on your preference
1tsp ground cinnamon
1/2tspfreshly ground black pepper
60ggrated or finely chopped onions
Place butter in a small saucepan, and melt on med-low heat. Add the pearl onions or regular onions, cook till a little soft for 4-5 minutes and translucent. Add all the remaining cherry sauce ingredients bring to a boil and reduce to a simmer and cook on gentle heat for 25 minutes or so. If sauce is too thick add a tablespoon or two of water to get the desired consistancy. Taste for salt, sugar and adjust balance.
Place all meatball ingredients into a mixing bowl and combine well with your hands. Roll into meatballs around 2.5" wide and place on a lightly oiled plate.
Heat oil in a large non-stick frying pan, gently roll the meatballs into the skillet and cook for 4 or 5 minutes on one side and turn as they start to go golden. Turn and cook the ohter side on low heat for 10 minutes or so till golden all over.
Pour your cherry sauce over the meatballs and bring to a boil before reducing to a simmer for a minute or two. Roll the pan back and forth to cover the meatballs in sauce.
Drizzle with fresh chopped coriander and pine nuts and serve immediately.
This recipe can be prepped in advance and reheated in a microwave or stove top. Sprinkle on garnishes just before serving.
This is an amazing Mexican marinade for making chicken tacos or even to roast a whole chicken or pieces. If you are making taco’s use boneless skinless chicken thighs or chicken breast. I have used both successfully. Cook them fast on high heat under your grill in the oven to ensure they are juicy. If you are lucky enough to barbecue these will be even more fantastic with the smokey flavors!
Serve them alongside my better than guac avocado dip and my simple lazy salsa. You will have everyone asking you to make them over and over, they are just so good!
Lip smackingly tangy and delicious marinade for chicken taco's using achiote paste or paprika if you don't have it. Use for grilled or roasted chicken if not in the mood for taco's!
Course Main Course
Diet Low Fat
Prep Time 2hrs
Cook Time 25mins
1 kgChicken breast or skinless boneless thighs
2tbsp achiote paste, ground anatto seed or paprika
1/2 tsp ground allspice
1/2 tspground turmeric
2tbspmild mexican chilli powder
1/2tsphot chili powder
2 tbspkosher salt
2 tbsp oregano
2tspagave nectar or honey
2/3 cupcider vinegar
1/4cupfreshly squeezed orange juice
2 tbspcoriander fresh
Place chicken in a ziplock bag or large glass dish for marinading.
Mix all the other marinade ingredients.
Pour Marinade over the chicken, mix and place in refrigerator for two hours or overnight.
1/2 hour before cooking remove chicken from fridge and leave out to come to room temperature.
Turn your grill on high and place rack 4-5 inches from grill.
Line baking sheet with parchment paper or foil and place chicken on sheet. Brush with some vegetable oil. Place under the grill and roast for 10-12 mins, then turn and brush with oil and cook under grill for another 10-12 minutes till you see some nice char marks and juices run clear when poked with a knife. Remove chicken from baking sheet. Place chicken on a board and cut into small pieces with a knife.
Serve the chicken with warmed tortillas and slices or avocado, salsa and lime wedges.
These taco’s will be great served alongside my better than guac avocado dip and simple salsa. You can just used sliced avocado’s if you wish to save time. Sprinkle on some cilantro and lime and you are good to go!You can serve them as burritos if you only have larger tortillas as I had on the day!