Moroccan Meatballs
- 10m
- 50m
- 1h
- Mediterranean
- 4 servings
Ingredients
For the meatballs:
- parchment paper
- 2 tsp. dried parsley
- 1 1/2 tsp. paprika
- 1 tsp. cumin
- 1 tsp. sea salt
- 1/8 tsp. ground black pepper, to taste
- 1 lb ground lamb
For the sauce:
- 1 onion
- 14 oz diced tomatoes
- 2 tsp. extra virgin olive oil
- 2 tsp. minced garlic
- 1 1/2 tsp. paprika
- 1 1/8 tsp. sea salt
- 1/8 tsp. ground black pepper, to taste
- 1 c chicken broth, or beef broth
- 1/2 c tomato paste
- 1 1/2 tsp. dried parsley
Instructions
For the meatballs:
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper with a fork.
- With your hands, knead lamb into the mixture until all of the ingredients are incorporated.
- Use a tablespoon to scoop ping pong-sized balls of lamb onto the baking sheet. Roll each between your hands to make a smooth ball.
For the sauce:
- Peel and dice the onion. Drain the tomatoes.
- Heat the oil in a large pot. Add onions and sauté until soft, about 5 minutes. Add the garlic, paprika, salt, and pepper and stir about 30 seconds.
- Add the diced tomatoes to the pan and stir about 1 minute. Add the broth, tomato paste, and parsley, mixing to dissolve the tomato paste.
- Bring the sauce to a boil, then gently place the meatballs in the skillet.
- Cover, reduce heat to a simmer, and cook for 40 minutes until an internal temperature of 145F is reached.
Nutrition
- 417
- 23g
- 18g
- 4g
- 27g
- 12g
- 84mg
- 10g
- 1780mg
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