Moroccan Meatballswith roasted cauliflower / green beans
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 with roasted green beans and cauliflower on the side - this is a comforting way to start the week!
Smarts:The egg in the meatballs acts as a binder to hold the ingredients together. 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
- 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
- Green beans - 16 oz, trimmed
- Cauliflower, florets - 16 oz, chopped
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
- Green beans / Cauliflower / Parsley (for meatballs and meatballs in sauce) / Garlic - Prep as directed. Combine green beans and cauliflower. Store remaining ingredients 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 just meatballs), ground beef, eggs, salt, and black pepper. Form into 1.5” / 3.75 cm wide meatballs. (Can be done 1 day ahead)
- Heat oven to 450F / 232C degrees.
- Arrange green beans and cauliflower on a sheet pan. Drizzle with oil (portion for vegetables) and some salt and pepper. Toss to coat.
- Roast vegetables in the oven, stirring halfway through cooking, until tender and the edges of the cauliflower florets are brown and crisp, 20 to 25 minutes.
- While vegetables roast, heat a large skillet with a lid over medium high heat. Add oil (portion for meatballs in sauce) 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.
- Squeeze lemon juice over roasted vegetables.
- Serve meatballs and sauce with roasted vegetables on the side. Finish with parsley (portion for meatballs in sauce) sprinkled over the meatballs. Enjoy!
These were pretty good! I liked all the components, but it didn't blow my mind as a meal. I wish I knew the NUMBER of meatballs I was supposed to be making (and therefore, how many I needed to save for later).0 Helpful
Good, will add way more spice next time!0 Helpful
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.0 Helpful
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.0 Helpful
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.0 Helpful
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.0 Helpful