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