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Moroccan Meatball Bowls
with couscous / roasted cauliflower

Active: 45 minTotal: 45 min
20181203 moroccan meatball bowls nm 1.jpg?ixlib=rails 2.1

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
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% Daily Value
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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!
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Reviews

This meal has 64 reviews

Good, will add way more spice next time!

By: Michelle
Posted: Dec 06, 2018
Diet: Original

Made with both meatballs and tofu. Disagree with others about it being bland - thought it was easy, flavorful and delicious. But I did use fire-roasted diced tomatoes and don’t measure spices, so maybe that helped.

By: Jessica
Posted: Dec 05, 2018
Diet: Original

Really bland. The sauce tasted like tomato paste, even after doctoring it. I ended up mixing the cauliflower in and putting parmesan on it to give it some flavor.

By: Megan
Posted: Dec 05, 2018
Diet: Vegetarian

Was not particularly impressed. Agree with others that the amount of couscous should be increased, barely enough for one serving. The sauce was lacking, more spices? We did like the roasted cauliflower. Not on our favorites list.

By: Joan
Posted: Dec 05, 2018
Diet: Original

It was good and filling. We added some red pepper chili flakes for extra spice. The roasted cauliflower was amazing. The dish isn't wasn't overly spectacular but it was so easy in terms of prep and cook that really makes it a great meal.

By: Chris
Posted: Dec 05, 2018
Diet: Vegetarian

I agree with more spices and I have an egg allergy child so I used a flax egg instead. Some of the meatballs broke apart a bit but still good. Also, just to save more time, with 14 month old twins and a 4 year old...pre-bought meatballs. Overall, really good and will be giving them for lunch today to kids.

By: Miranda
Posted: Dec 05, 2018
Diet: Paleo