Moroccan Meatballs
with 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.
Ingredients
- 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, ground - 1/2 tsp
- Ginger, ground - 1/2 tsp
- Cinnamon, ground - 1/4 tsp
- Green beans - 16 oz , trimmed
- Cauliflower, florets - 16 oz , chopped
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
Prep
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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)
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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)
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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)
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Make
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Heat oven to 450F / 232C degrees.
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Arrange green beans and cauliflower on a sheet pan. Drizzle with oil (portion for vegetables) and some salt and pepper. Toss to coat.
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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.
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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.
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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.
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Simmer meatballs until cooked through, 10 to 12 minutes.
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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).
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To remaining meatballs / sauce, taste and season the sauce with some salt and pepper.
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Squeeze lemon juice over roasted vegetables.
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Serve meatballs and sauce with roasted vegetables on the side. Finish with parsley (portion for meatballs in sauce) sprinkled over the meatballs. Enjoy!
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