MOROCCAN MEATBALLS

Moroccan Meatballs image

Make and share this Moroccan Meatballs recipe from Food.com.

Provided by Food.com

Categories Meatballs

Time 1m

Yield 35 meatballs

Number Of Ingredients 18

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Ingredients

1 tablespoon extra-virgin olive oil
1 cup diced yellow onion
2 garlic cloves, minced
1 tablespoon harissa
1 (28 ounce) can crushed san marzano tomatoes
1 cup beef broth or 1 cup beef stock
kosher salt & freshly ground black pepper
1 tablespoon chopped fresh parsley
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1/2 small onion, finely diced
1 large egg
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon curry powder
1/4 teaspoon dried oregano
4 tablespoons olive oil

Steps:

For the spicy tomato sauce:.
In a large saucepan, heat the oil over medium heat, then add the onions. Saute until soft and fragrant. Add the garlic and harissa and saute for 2 to 3 minutes. Add the tomatoes and bring to a boil. Stir in the broth and season with salt and pepper. Bring to a simmer, then simmer the sauce for 10 minutes before finishing with the parsley.
For the meatballs:.
In a large mixing bowl, combine the ground beef, breadcrumbs, onions egg, coriander, cumin, cinnamon, curry powder and dried oregano. Shape the mixture into 35 meatballs.
In a large skillet over medium heat, add 2 tablespoons olive oil. Add half of the meatballs and brown on all sides, 8 to 10 minutes. Remove to a plate and repeat with the remaining olive oil and meatballs. Serve warm with the spicy tomato sauce.
Serving suggestion:.
Israeli couscous, rice or pita bread with yogurt sauce.
Cook's Notes:.
Instructions for freezing:.
After forming and browning the meatballs, place on a parchment-lined baking sheet and put into the freezer overnight. In the morning, remove the sheet tray, place the meatballs in a re-sealable plastic bag and return to the freezer until ready to use.
Instructions for reheating:.
Preheat your oven to 425 degrees F. Remove the meatballs from the freezer and place on a parchment-lined baking sheet. Bake until the meatballs have cooked through, 10 to 12 minutes.

Nutrition Facts : Calories 74.1, Fat 5.1, SaturatedFat 1.5, Cholesterol 18.5, Sodium 84.5, Carbohydrate 2.7, Fiber 0.4, Sugar 0.9, Protein 4.3

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