Ingredients for Moroccan Beef Meatballs
- Olive Oil
- 1 large onion, chopped
- Garlic Cloves
- 1 large egg
- 1/4 cup milk
- Panko Breadcrumbs
- Fresh Parsley
- 1 tablespoon chili powder
- 1 teaspoon ground cinnamon
- Ground Beef
- 1 (15-ounce) can tomato sauce
- Ground Cumin
- Cayenne Pepper
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How to Make Moroccan Beef Meatballs
- Preheat oven to broil. Chop the onion and mince the garlic.
- Line a rimmed baking sheet with foil and lightly grease with cooking spray.
- Heat olive oil in a skillet over medium-high heat.
- Sauté the onion and garlic for 3-5 minutes, until softened.
- In a large bowl, combine the egg, milk, breadcrumbs, 1/3 cup parsley, chili powder, and cinnamon. Mix well.
- Add half of the sautéed onion mixture and the ground beef to the bowl. Season with salt and cayenne pepper. Gently mix until just combined.
- Form the meat mixture into 2-inch meatballs.
- Place the meatballs on the prepared baking sheet.
- Lightly spray the meatballs with cooking spray.
- Broil for 6-8 minutes, turning halfway through, until browned on all sides.
- Add the tomato sauce and cumin to the remaining onion and garlic mixture in the skillet.
- Bring to a boil over medium-high heat, stirring occasionally.
- Add the browned meatballs to the sauce.
- Return to a boil, then reduce heat to low, cover, and simmer for 15 minutes, turning the meatballs occasionally with a slotted spoon.
- Garnish with remaining 1/3 cup of parsley.
- Serve the meatballs and sauce over couscous or rice.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
36g
Fat
55g
Carbs
8g
