Description
These Moroccan Meatballs are definitely a favorite meal in our house. The first time I made them, I felt like I was taking a bit of a risk. I knew I was a fan of spiced meats like this, but I had never made something myself with these spice combinations. I mean, cinnamon in meatballs? But I had a good feeling this recipe would be a winner, and it did not disappoint.
Ingredients
- FOR THE MEATBALLS:
- 1 pound Lean Ground Beef (I Used 95% Lean)
- 1 pinch Salt
- 1 whole Medium Onion, Finely Diced
- ½ cups Fresh Parsley, Chopped
- ½ cups Fresh Cilantro, Chopped
- ½ teaspoons Cumin
- ½ teaspoons Cinnamon
- ½ teaspoons Smoked Paprika
- ½ teaspoons Cayenne Pepper
- 2 Tablespoons Olive Oil
- FOR THE SAUCE:
- 1 whole Medium Onion, Finely Diced
- 2 cloves Garlic, Minced Or Pressed
- 1 can (28 Oz. Size) Crushed Or Ground Tomatoes
- 2 whole Roma Tomatoes, Chopped
- ½ cups Fresh Parsley, Chopped
- 1 teaspoon Cumin
- 1 teaspoon Cinnamon
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cayenne Pepper (reduce To 1/4 For Less Heat)
- ½ cups Fresh Cilantro, Chopped
Preparation
Add the ground beef into a bowl and salt it generously. Mix the onion, herbs and spices into the meat. Make sure to work it as little as possible. Form the meat into golf ball sized meatballs.
Heat a Dutch oven, or a frying pan that can fit a large volume, on medium to medium high heat. When the pan is hot, add the oil. Brown the meatballs on all sides. They do not need to be cooked through at this point, but the browning will add texture and flavor.
Remove the meatballs from the pan, but leave the pan drippings. (If there is fat in the pan, you can pour or wipe that out.) Get the sauce started. Add the onion and garlic into the Dutch oven with the drippings and heat over medium heat. When the onions are slightly translucent, add the canned tomatoes. Then add the Roma tomatoes, parsley, and the spices. Leave the cilantro out.
Simmer the sauce uncovered for 15 minutes. Then, add the meatballs back in and simmer, covered, for another 15 minutes. Finally, stir in the cilantro, saving a little for garnish if you like, and serve.
