Love and Spices: Chicken meatballs with saffron lemon sauce

One of my children’s and grandchildren’s favourite dishes!

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices cookbook - WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Chicken Meatballs with Saffron Lemon Sauce

You can’t go wrong with meatballs for a quick meal when you have hungry children. This Moroccan recipe is often served with bread for dipping, and it pairs well with a baguette. The meatballs can be made from beef, lamb, or turkey instead of chicken, but share similar flavours of saffron and lemon.

Preparation time: 30 min | Cooking time: 40 min | Yields: 4 servings

Gloves are recommended when you prepare the meatballs. Oil the tips of the gloves before rolling the chicken; it makes the process smoother and easier.

CHICKEN MEATBALLS

1 lb / 450 g to 500 g, ground chicken
1 medium onion, grated
1 medium yellow potato, grated
1/2 red bell pepper
1/2 cup / 100 g Panko crumbs
1 1/2 tsp cardamom
1 tsp ras el hanout
1 tsp ginger powder
1/2 tsp turmeric
1/2 tsp sea salt
1/2 tsp freshly ground white pepper

In a food processor, pulse potato, onion and bell pepper until smooth.
In a bowl, stir in the vegetable mixture with the ground chicken.
Add the cardamom, ginger, ras el hanout and Panko crumbs.
Combine and form the meatballs into the size of a large walnut, then set them aside.
In a pot, bring 2 cups (500 ml) of water to a boil.
Place the chicken balls in the pot and bring to a boil for 1 minute.
They will become rounder and plumper.
Remove and place in the lemon sauce.

LEMON SAUCE

1 1/2 cup / 350 ml chicken broth
4 tsp. freshly ground white pepper
2 tbsp olive oil
1/2 tsp turmeric
5 saffron threads
1/2 tsp sea salt
1/2 cup / 120 ml/juice of 1 lemon

Bring the chicken broth to a boil with oil, saffron, turmeric, lemon juice, salt and pepper.
Reduce the heat to medium-low.
Place the boiled chicken balls in the sauce.
Cover and simmer for about 30 minutes until the broth is reduced by half. It is normal for the chicken mixture to have a loose texture. It will firm up while cooking.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, often travelling the world, experiencing other cultures, and sharing what she finds most interesting. At the top of her food passion is her attraction to spices, their benefits, and the distinctive flavours they bring to all dishes. LinkedIn