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Baked Persian Meatballs over Baba Ganoush
and Moroccan carrots

Active: 45 Total: 55

Bake a big batch of spiced meatballs tonight to use in this mezze-inspired meal and in Thursday's soup. Smarts: Look for baba ganoush with addded flavors or in varying levels of spice if you want to add something extra to the meal - just be sure any added ingredients fit your dietary preferences. If you can't find pre-made baba ganoush, make it yourself - it's surprisingly simple. 



Persian Meatballs:
  • Onions, medium - 1/4 cup , finely diced or grated
  • Eggs - 1
  • Cumin, ground - 1 tsp
  • Coriander, ground - 1 tsp
  • Paprika - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Cinnamon, ground - 1/8 tsp
  • Almond meal - 3 Tbsp
  • Beef, ground - 1 lb (preferably 85-90% lean)
  • Parchment paper - for baking
Persian Meatballs over Baba Ganoush:
  • Cucumber - 8 oz , diced
  • Tomatoes, roma - 4 , diced
  • Lemons - 1 , wedges
  • Parsley, flat-leaf - 3 Tbsp , chopped
  • Baba ganoush - 8 oz
  • Persian meatballs (ingredients listed separately) - ~20
Moroccan Carrots:
  • Ginger, fresh - 1 tsp , grated
  • Oil, cooking - 1 Tbsp
  • Honey - 1 Tbsp
  • Hot sauce, any type - 1 tsp
  • Baby carrots - 12 oz
  • Foil - for roasting
  • Lemon juice - 1 tsp


  1. Onions / Ginger - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Make ginger honey sauce - Whisk together ginger, oil, honey, and hot sauce. (Can be done up to 5 days ahead)

  3. Make meatballs - (Double if making Thursday’s meal; you can place the formed meatballs directly onto the parchment-lined sheet pan you’ll use for baking if you’d like.) Whisk together eggs, cumin, coriander, paprika, salt, black pepper, and ground cinnamon. Add almond meal and onions and stir until combined. Add in ground beef and gently mix with a spoon or your hands. (To keep the meatballs tender, try not to overwork the mixture.) Form into 1” / 2.5 cm balls. (Can be done 1 day ahead)

  4. Cucumbers / Tomatoes / Lemons / Parsley - Prep as directed.

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  1. Heat oven to 500F / 260C. Set out two sheet pans. Line both sheet pans with parchment paper (this is optional but these are two “sticky” items and the parchment will make clean-up easy.)

  2. On the first sheet pan, spread carrots out. Cover tightly with foil. Roast, covered, for 15 minutes.

  3. Remove carrots from oven and reduce heat to 400F / 204C.

  4. Toss carrots with ginger honey sauce and season with some salt and pepper. Return to oven. Continue roasting, stirring halfway through cooking, until golden brown in spots and tender, ~15 minutes more.

  5. Spread meatballs out on the second parchment-lined sheet pan.

  6. Transfer meatballs to oven and bake until golden brown on top and cooked through, 13 to 16 minutes.

  7. While meatballs and carrots finish roasting, combine cucumbers, tomatoes, and parsley. Squeeze a lemon wedge or two over the vegetables and season lightly with some salt.

  8. When carrots are done roasting, squeeze lemon juice over top.

  9. Spread baba ganoush out on a serving platter or on individual plates. Top with meatballs (reserve half if doubled) and cucumber-tomato salad. Serve carrots and extra lemon wedges on the side. Enjoy!



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