Moroccan Style Meatballs
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!
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