Ingredients for Moroccan Meatballs
- Lean Ground Beef
- 1 medium onion, finely chopped
- Garlic Cloves
- Flat Leaf Parsley
- 1 teaspoon ground cumin
- Ground Ginger
- Tex Mex Seasoning
- Italian Seasoned Breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons olive oil
- 1 (28 ounce) can crushed tomatoes
- Stewed Tomatoes
- Garlic Clove
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How to Make Moroccan Meatballs
- Preheat oven to 375°F (190°C).
- In a large bowl, combine ground beef, ground lamb, onion, garlic, breadcrumbs, egg, parsley, cinnamon, cumin, coriander, ginger, turmeric, salt, and pepper. Gently mix until just combined.
- Roll the meat mixture into 1-inch meatballs.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Brown the meatballs on all sides in the skillet. This should take about 5-7 minutes.
- Pour crushed tomatoes and water into the skillet, ensuring the meatballs are mostly submerged.
- Bring to a simmer, then transfer the skillet to the preheated oven.
- Bake for 45-50 minutes, or until the meatballs are cooked through and the sauce has thickened.
- Serve hot with rice or couscous. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
29g
Fat
32g
Carbs
5g
