Top Shelf Moroccan
This warm and rich seasoning is based on one of the many Ras Hanouts found from throughout North Africa, Asia and East Asia as Graham Masalas.
Recipe: Turkey Moroccan Meatballs (slow cooker) Sauce: In the slow cooker. Add 1 can diced tomatoes 1/2 C Chicken Broth, 1/2 C chopped apricots (dried ok) 1 minced onion, 1 Tablespoon of minced garlic. Meatballs: In a bowl mix 1 1/2 pound of ground meat (we use turkey) 1 slice of milk-soaked bread, 1 1/2 tablespoon of "Top Shelf" (we also add 1/4 C of fresh chopped parsley). Mix well and form into bite size meatballs. Allow to "marinate" 30 minutes in refrigerator. Then nest the meatballs on the sauce in the slow cooker. Cook 3 hours on high. Serve over rice. Note: This blend can be used also on veggies or seafood 1 TBL per pound of meat 1 1/2 Teas per pound veggies
This warm and rich seasoning is based on one of the many Ras Hanouts found from throughout North Africa, Asia and East Asia as Graham Masalas.
Recipe: Turkey Moroccan Meatballs (slow cooker) Sauce: In the slow cooker. Add 1 can diced tomatoes 1/2 C Chicken Broth, 1/2 C chopped apricots (dried ok) 1 minced onion, 1 Tablespoon of minced garlic. Meatballs: In a bowl mix 1 1/2 pound of ground meat (we use turkey) 1 slice of milk-soaked bread, 1 1/2 tablespoon of "Top Shelf" (we also add 1/4 C of fresh chopped parsley). Mix well and form into bite size meatballs. Allow to "marinate" 30 minutes in refrigerator. Then nest the meatballs on the sauce in the slow cooker. Cook 3 hours on high. Serve over rice. Note: This blend can be used also on veggies or seafood 1 TBL per pound of meat 1 1/2 Teas per pound veggies
This warm and rich seasoning is based on one of the many Ras Hanouts found from throughout North Africa, Asia and East Asia as Graham Masalas.
Recipe: Turkey Moroccan Meatballs (slow cooker) Sauce: In the slow cooker. Add 1 can diced tomatoes 1/2 C Chicken Broth, 1/2 C chopped apricots (dried ok) 1 minced onion, 1 Tablespoon of minced garlic. Meatballs: In a bowl mix 1 1/2 pound of ground meat (we use turkey) 1 slice of milk-soaked bread, 1 1/2 tablespoon of "Top Shelf" (we also add 1/4 C of fresh chopped parsley). Mix well and form into bite size meatballs. Allow to "marinate" 30 minutes in refrigerator. Then nest the meatballs on the sauce in the slow cooker. Cook 3 hours on high. Serve over rice. Note: This blend can be used also on veggies or seafood 1 TBL per pound of meat 1 1/2 Teas per pound veggies
8 Tablespoon Zipper Pouch - This blend is available in a 2 Tablespoon sample pack in our “Fot Meat Lovers” Set
