Moroccan Meatballs

Submitted by Food.com

"Recipe courtesy Kelsey Nixon"

 

• Ready In: 1min
• Ingredients: 18
• Yields: 35 meatballs

ingredients

• Spicy Tomato Sauce

• 1 tablespoon extra-virgin olive oil
• 1 cup diced yellow onion
• 2 garlic cloves, minced
• 1 tablespoon harissa
• 1 (28 ounce) can crushed san marzano tomatoes
• 1 cup beef broth or 1 cup beef stock
• kosher salt & freshly ground black pepper
• 1 tablespoon chopped fresh parsley

• Meatballs

• 1 1⁄2 lbs ground beef
• 1⁄2 cup dry breadcrumbs
• 1⁄2 small onion, finely diced
• 1 large egg
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon curry powder
• 1⁄4 teaspoon dried oregano
• 4 tablespoons olive oil

directions

1. For the spicy tomato sauce:

2. In a large saucepan, heat the oil over medium heat, then add the onions. Saute until soft and fragrant. Add the garlic and harissa and saute for 2 to 3 minutes. Add the tomatoes and bring to a boil. Stir in the broth and season with salt and pepper. Bring to a simmer, then simmer the sauce for 10 minutes before finishing with the parsley.

3. For the meatballs:

4. In a large mixing bowl, combine the ground beef, breadcrumbs, onions egg, coriander, cumin, cinnamon, curry powder and dried oregano. Shape the mixture into 35 meatballs.
5. In a large skillet over medium heat, add 2 tablespoons olive oil. Add half of the meatballs and brown on all sides, 8 to 10 minutes. Remove to a plate and repeat with the remaining olive oil and meatballs. Serve warm with the spicy tomato sauce.

6. Serving suggestion:

7. Israeli couscous, rice or pita bread with yogurt sauce.

8. Cook's Notes:

9. Instructions for freezing:

10. After forming and browning the meatballs, place on a parchment-lined baking sheet and put into the freezer overnight. In the morning, remove the sheet tray, place the meatballs in a re-sealable plastic bag and return to the freezer until ready to use.

11. Instructions for reheating:

12. Preheat your oven to 425 degrees F. Remove the meatballs from the freezer and place on a parchment-lined baking sheet. Bake until the meatballs have cooked through, 10 to 12 minutes.