Moroccan Meatballs

Time

Cook 1 min · 1 min total

Difficulty

hard

1. 1

   For the spicy tomato sauce:. 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.

2. 2

   For the meatballs:. 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.

3. 3

   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.

   10 min
4. 4

   Serving suggestion:. Israeli couscous, rice or pita bread with yogurt sauce. Cook's Notes:.

5. 5

   For freezing:. 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.

6. 6

   For reheating:. 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.

   12 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.