Using a very hot oven results in meatballs that are crispy outside and tender inside. Adding a little water or other liquid to the meatball mixture helps bind the fat to the meatballs when cooking, which creates a moist cooked meatball. Here I’ve used a couple tablespoons of sauerkraut juice to add both moisture and flavor.
Author: chefalice
The aroma of sage leaves permeates the quickly cooked liver in this classic dish. Replace the lemon juice with balsamic vinegar for a sweet and sour twist. Serve immediately—liver is tender when hot.
Chermoula is a classic North African marinade for seafood, but it also pairs well with grilled meats. In Morocco, it is used liberally in tagines.