Start free for 30 days and enjoy greater ease in the kitchen today!

Moroccan Meatball Bowls
with couscous / roasted cauliflower

Active: 45 minTotal: 45 min

Juicy ground beef meatballs in a velvety tomato sauce are seasoned with a homemade Moroccan spice mix of coriander, paprika, cumin, ginger, and cinnamon. Served over fluffy couscous with roasted cauliflower on the side - this is comfort in a bowl!
Smarts:The egg in the meatballs acts as a binder to hold the ingredients together. If you find the meatball mixture to be too wet to form meatballs, add some breadcrumbs. To keep the meatballs tender, try not to overmix.

Ingredients

Servings:
4
Metric
Moroccan Meatballs (for 2 nights):
  • Parsley - 1 Tbsp, chopped
  • Beef, ground - 2 lbs
  • Eggs - 1
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
Moroccan Meatball Bowls with Couscous:
  • Stock, any type - 3/4 cup (sub water)
  • Salt - 1/4 tsp
  • Butter - 1 Tbsp
  • Couscous, uncooked - 1/2 cup
  • Parsley - 1 Tbsp, chopped
  • Garlic - 2 cloves, chopped
  • Oil, cooking - 2 Tbsp
  • Tomatoes, crushed (28 oz / 794 g) - 1 can
Moroccan Spice Mix:
  • Coriander, ground - 1 tsp
  • Paprika, smoked - 1 tsp
  • Cumin - 1/2 tsp
  • Ginger, ground - 1/2 tsp
  • Cinnamon - 1/4 tsp
Roasted Cauliflower:
  • Cauliflower, florets - 16 oz, chopped
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Make couscous - (If prepping right before cooking, get oven heating before continuing with prep.) Combine stock, salt (portion for couscous), and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
  2. Cauliflower / Parsley (for meatballs and bowls) / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make spice mix - (Double if making Thursday’s meal.) Combine coriander, smoked paprika, cumin, ginger, and cinnamon. (Can be done up to 5 days ahead)
  4. Make meatballs - (This makes enough for two nights.) Combine parsley (portion for meatballs), ground beef, eggs, salt (portion for meatballs), and black pepper. Form into 1.5” / 3.75 cm wide meatballs. If the filling feels too wet to form into meatballs, you can add some breadcrumbs. (Can be done 1 day ahead)

Make

  1. Heat oven to 450F / 232C degrees.
  2. Arrange cauliflower on a sheet pan. Drizzle with oil (portion for cauliflower) and season with some salt and pepper. Toss to coat.
  3. Roast cauliflower in the oven, stirring halfway through cooking, until the edges are brown and crisp, 20 to 25 minutes.
  4. While cauliflower roasts, heat a large skillet with a lid over medium high heat. Add oil (portion for bowls) and then meatballs and saute until cooked on the outsides, 4 to 5 minutes.
  5. Add spice mix (reserve half if doubled) and garlic to meatballs and stir until fragrant, ~1 minute more. Pour tomatoes over top and cover with a lid. Bring to a simmer.
  6. Simmer meatballs until cooked through, 10 to 12 minutes.
  7. When meatballs are cooked through, use a slotted spoon to remove half the meatballs for Thursday night’s meal (no need to reserve any sauce).
  8. To remaining meatballs / sauce, taste and season the sauce with some salt and pepper. Add a pinch of sugar if you’d like a bit of sweetness.
  9. If couscous was made ahead, reheat in the microwave.
  10. Squeeze lemon juice over roasted cauliflower.
  11. Assemble bowls by topping couscous with meatballs and sauce. Serve cauliflower on the side. Finish with parsley (portion for bowls). Enjoy!

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More


Reviews

This meal has 65 reviews

Lots of additions and substitutions but it’s nice to be able to use the recipes as a starting place sometimes! Chickpeas instead of tofu, roasted cauliflower, zucchini and red onion. Topped with toasted pistachios, feta and mint! Tasty!

By: Marisa
Posted: Dec 04, 2018
Diet: Vegetarian

Used turkey, seemed like it needed more of a sauce.

By: Laurey
Posted: Dec 04, 2018
Diet: Original

I had to favorite this after my 2 and 5 year old kept asking for more meatballs. I did double the spices, though, adding half to the meatballs and the other half to the tomato sauce. Also, I realized I didn't have enough couscous when I went to start dinner and I subbed barley. It was a surprisingly good sub. Next time I'll make extra meatballs to freeze for a busy night.

By: Jennifer
Posted: Dec 03, 2018
Diet: Original

Very good. My 12 year old step son loved them (he is a tough sell). All the meatball recipes are great! new flavors that I am not used to trying

By: Kimberly
Posted: Dec 03, 2018
Diet: Paleo

This was really yummy! I'm glad I took the advice from other comments, and upped the spices a little :)

By: Megan
Posted: Dec 03, 2018
Diet: Original

Made a substitute for ground turkey instead of ground beef, don't recommend. Meatballs dry out very quickly, mostly because there isn't a ton of fat in the turkey. Also should make a bit more of the spice mix and add it to the tomato sauce. The flavor is subtle with the recipe above, but I wanted it to be more at the forefront. Great recipe though! Definitely one of my favorites.

By: Olu
Posted: Dec 03, 2018
Diet: Original