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Moroccan Style Meatballs

Servings: 4

Ingredients

  • 1 lb ground beef bison, chicken, or turkey
  • 1 large shallot grated
  • 6 cloves garlic minced, and divided
  • 1 bunch fresh cilantro leaves stems mostly removed, finely chopped, divided
  • 1 bunch fresh parsley leaves stems removed, finely chopped, divided
  • 1 large egg lightly whisked
  • 2 slices of Ezekiel bread toasted well, cooled, and crumbled into crumbs
  • sea salt and ground pepper to taste
  • 2 Tbsps olive oil or avocado oil, divided
  • 2 tsps ground cumin
  • 2 tsps ginger powder
  • 2 tsps paprika
  • 2 - 14.5 oz cans or jars of crushed tomatoes with juice
  • 1 Tbsp raw honey or pure maple syrup

Serve with:

  • cooked quinoa
  • plain Greek yogurt or coconut yogurt
  • freshly chopped herbs

Instructions

  • In a large bowl, combine the ground meat, shallot, half of the minced garlic, half of the chopped herbs, the egg, and crumbled bread.
  • Mix well to thoroughly combine, then form into 1 tablespoon meatballs.
  • Heat a large skillet over medium heat. Add 1 tablespoon of the oil and fry your
  • meatballs until golden browned on all sides.
  • Set your meatballs aside on a plate.
  • Heat the remaining tablespoon of oil and saute the remaining garlic together with the
  • cumin, ginger, and paprika for 30 seconds, stirring constantly.
  • Stir in your crushed tomatoes, honey, and the remaining chopped herbs.
  • Reduce the heat to a low and simmer for 4-5 minutes to allow the flavors to develop.
  • Return your meatballs to the skillet and continue to simmer until meatballs are cooked through and tender about 10 minutes.
  • Serve your Moroccan meatballs over cooked quinoa, garnished with freshly chopped herbs.
  • Enjoy!