Moroccan Meatballs

Name: Moroccan Meatballs
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 35 meatballs
Ingredients: 1 tablespoon extra-virgin olive oil; 1 cup diced yellow onion; 2 cloves garlic, minced; 1 tablespoon harissa; One 28-ounce can crushed San Marzano tomatoes; 1 cup beef broth or stock; Kosher salt and freshly ground black pepper; 1 tablespoon chopped fresh parsley; 1 1/2 pounds 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; Serving suggestion: Israeli couscous, rice or pita bread with yogurt sauce

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Level: Easy

Total: 1 hr
Active: 1 hr

Yield: 35 meatballs

Level: Easy

Total: 1 hr
Active: 1 hr

Yield: 35 meatballs

Ingredients

Spicy Tomato Sauce:

1 tablespoon extra-virgin olive oil

1 cup diced yellow onion

2 cloves garlic, minced

1 tablespoon harissa

One 28-ounce can crushed San Marzano tomatoes

1 cup beef broth or stock

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh parsley

Meatballs:

1 1/2 pounds 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

Serving suggestion: Israeli couscous, rice or pita bread with yogurt sauce

Directions

Watch how to make this recipe.

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.
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.
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.
Cook's Notes: Instructions 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.
Instructions 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.