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July 4th BBQ: Moroccan Meatballs and Couscous & Burgers

Yes, I know it seems a bit weird to serve Moroccan Meatballs for an American holiday, but this recipe is a great one for those who don’t want to stand over a grill on the holiday but instead enjoy the (small) company you are with since you shouldn’t be having large get-togethers due to COVID. This recipe has a real depth of flavor and is healthy so you can enjoy the drinks and treats (recipes to come). I served mine over couscous and with some feta cheese. I also suggest serving with the cooling dip, Tzatziki–wowwww! Make the recipe in advance–you can serve the couscous at room temperature and reheat the meatballs for a few minutes until hot through.

And, if you still want some burger recipes, I’ve linked to some below. Leave me a comment on what you’ll be serving for your July 4th meal!

Ingredients:

  • large egg
  • 1/3 cup panko
  • 1 tsp ground cumin
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cinnamon   
  • Kosher salt and pepper
  • cloves garlic, divided (I used 1 1/2 TBSP Trader Joe’s minced garlic)
  • 1 pound ground beef (or ground lamb)
  • 1 pint cherry and/or grape tomatoes, halved
  • 1 14.5-oz can chickpeas, rinsed
  • 3 tbsp grapeseed oil
  • 1/2 cup crumbled feta
  • Tzatziki (optional)
  • 4 cups chopped kale
  • 2 cups diced mushrooms (I used 2 portobello caps)
  • 1/4 c.  fresh flat-leaf parsley, chopped (optional)
  • Couscous, for serving

Instructions

  • Coat the bottom of a large Dutch oven with about half of grapeseed oil and heat over medium-high heat
  • In large bowl, beat egg
  • Add panko, spices, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 of the garlic 
  • Mix in beef, then shape into 12-16 balls, depending on how big you want to make them
  • Preheat oven to 400
  • Transfer meatballs to Dutch oven and brown on two “sides” (about 2 minutes)
  • Place Dutch oven in preheated oven and cook for 10 minutes
  • While meatballs are cooking, toss tomatoes, diced tomatoes, mushrooms, kale and chickpeas with oil, remaining clove garlic (thinly sliced), and 1/4 tsp each salt and pepper (and any other spices you want–I added a bit of cayenne pepper, onion powder, Greek seasoning)
  • Remove Dutch oven from oven, remove meatballs then drain the excess fat
  • Add meatballs, vegetables and chickpea mixture and drizzle top with grapeseed oil

  • Cover and roast until tomatoes and mushrooms are tender, about 20 minutes
  • While meatballs are baking, cook couscous per package’s directions
  • Remove Dutch oven from oven

  • Make a station for your guests and they can serve themselves with the couscous, meatballs, veggies, feta cheese and tzatziki

Moroccan Meatballs and Couscous

Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Servings 6

Equipment

  • Dutch Oven

Ingredients
  

  • 1 large egg
  • 1/3 cup panko
  • 1 tbsp milk
  • 1 tsp ground cumin
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cinnamon
  • Kosher salt
  • pepper
  • 3 garlic cloves, divided (I used 1 1/2 TBSP minced garlic)
  • 1 pound ground beef (or ground lamb)
  • 1 pint cherry and/or grape tomatoes, halved
  • 4 cups chopped kale
  • 2 cups diced mushrooms (I used 2 portobello caps)
  • 1 14.5 oz can chickpeas, rinsed
  • 3 tbsp grapeseed oil
  • Tzatziki (optional)
  • 1/2 cup crumbled feta
  • 1/4 cup fresh flat-leaf parsley chopped (optional)
  • Couscous, for serving

Instructions
 

  • Coat the bottom of a large Dutch oven with about half of grapeseed oil and heat over medium-high heat
  • In large bowl, beat egg
  • Add panko, milk, spices, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 of the garlic 
  • Mix in beef, then shape into 12-16 balls, depending on how big you want to make them
  • Preheat oven to 400
  • Transfer meatballs to Dutch oven and brown on two "sides" (about 2 minutes)Place Dutch oven in preheated oven and cook for 10 minutes
  • While meatballs are cooking, toss tomatoes, diced tomatoes, mushrooms, kale and chickpeas with oil, remaining clove garlic (thinly sliced), and 1/4 tsp each salt and pepper (and any other spices you want--I added a bit of cayenne pepper, onion powder, Greek seasoning)
  • Remove Dutch oven from oven, remove meatballs then drain the excess fat
  • Add meatballs, vegetables and chickpea mixture and drizzle top with grapeseed oil
  • Cover and roast until tomatoes and mushrooms are tender, about 20 minutes
  • While meatballs are baking, cook couscous per package's directions
  • Remove Dutch oven from oven
  • Make a station for your guests and they can serve themselves with the couscous, meatballs, veggies, feta cheese and tzatziki

I just realized all my burger recipes for you are poultry. I’ll make a note of that and bring you some non-poultry burgers. 🙂

Stay hungry…

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