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:

• 1  large egg
• 1/3 cup panko
• 1 tsp ground cumin
• 1/4 tsp ground allspice
• 1/8 tsp ground cinnamon   
• Kosher salt and pepper
• 3  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

• Turkey Burger: http://www.newsforchews.com/2015/07/turkey-burger/
• Kalamata Olive Turkey Burger: http://www.newsforchews.com/2015/08/kalamata-olive-turkey-burger/
• Chicken Zucchini Burger: http://www.newsforchews.com/2016/01/chicken-zucchini-burgers/
• Mustard Turkey Burger: http://www.newsforchews.com/2016/07/mustard-turkey-burger/

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…