Moroccan Meatball Bowlswith couscous / roasted cauliflower
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.
- Parsley - 1 Tbsp, chopped
- Beef, ground - 2 lbs
- Eggs - 1
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- 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
- Coriander, ground - 1 tsp
- Paprika, smoked - 1 tsp
- Cumin - 1/2 tsp
- Ginger, ground - 1/2 tsp
- Cinnamon - 1/4 tsp
- Cauliflower, florets - 16 oz, chopped
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
- 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)
- Cauliflower / Parsley (for meatballs and bowls) / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- 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)
- 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)
- Heat oven to 450F / 232C degrees.
- Arrange cauliflower on a sheet pan. Drizzle with oil (portion for cauliflower) and season with some salt and pepper. Toss to coat.
- Roast cauliflower in the oven, stirring halfway through cooking, until the edges are brown and crisp, 20 to 25 minutes.
- 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.
- 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.
- Simmer meatballs until cooked through, 10 to 12 minutes.
- 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).
- 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.
- If couscous was made ahead, reheat in the microwave.
- Squeeze lemon juice over roasted cauliflower.
- Assemble bowls by topping couscous with meatballs and sauce. Serve cauliflower on the side. Finish with parsley (portion for bowls). Enjoy!
This meal has 63 reviews
I added an onion and doubled the spices. We really liked it.
Added panko to the meatballs.
Fine weeknight option. We pretty much love meatballs.
This is pretty good. The sauce was a little soupy but good. I used turkey for the meatballs instead of beef and the meatballs turned out really well.
Not enough spices and I would have preferred the sauce to be thicker.
This recipe was very confusing, at least for the 2-person option. But in the end, it tasted great. I wish Cook Smarts wrote their directions like most cookbooks (ingredients grouped in the way they will be used and more clear directions). Being a seasoned cook, I can usually figure it out - or figure out a better way - but it's kind of frustrating. Overall, though, this was a very tasty meal and I will probably make it again.