Moroccan Meatballs
Cook homemade meatballs low and slow, until they're meltingly tender and the sauce tastes deep and rich. Serve with your favourite pasta and crusty bread, if you like
Ingredients
- 500 g ground beef meat
- 1 cup finely diced onion
- 1/4 cup finely chopped fresh parsley
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
Instructions
- In a medium bowl, combine the ground meat, salt, pepper, cumin, paprika and parsley
- Using your hands, mix the ingredients together until well combined (but don’t over mix).
- Measure out 1.5 tablespoons of the mixture (or use a medium cookie scoop) and roll the mixture between your hands, forming about 30 meatballs.
- Slice the onions into thin half-moons (or dice, if desired).
- In a skillet or tagine, Add the onions. Sprinkle with salt and stir to coat the onions with the olive oil and to distribute the salt.
- with stirring, cook the onions for 1 to 2 minutes, until they start to brown.
- Place the meatballs on the prepared onions for 20 to 23 minutes, until lightly browned on the outside and just cooked through.
- If you’d like them more browned on the outside, turn on the top broiler in the last 2 to 3 minutes of baking
- Serve with your favourite pasta and crusty bread
Nutrition
Calories: 833kcal | Carbohydrates: 33g | Protein: 53g | Fat: 55g