We’re heading to the spice markets of North Africa for tonight’s dinner of Moroccan Meatballs with Couscous.
Start by pulling together the fragrant spices, (cumin, paprika, and cinnamon), blend them into the meatballs, and let them bake for 15 minutes.
While the meatballs are baking, infuse the sauce with the rest of the spices and simmer over low heat so the flavors come together.
As the sauce simmers, cook a pot of fresh couscous and toss together a fresh salad of shredded carrots, parsley, and spices, letting the salad macerate for a few minutes so all the flavors come out.
Serve the juicy Moroccan meatballs over the couscous, ladle on the luxurious sauce, and serve with the fresh salad. This meal can come together in only 25 minutes, but if you have time, continue to simmer the sauce on low to release more flavors from the spices.
Savor this culinary trip to Morocco tonight!
- 12 oz ground beef
- 4 tbsp egg whites
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp cinnamon
- 2 tbsp Panko bread crumbs
- ½ c yellow onion
- 2 c diced tomatoes
- 1 c shredded carrots
- ½ c parsley
- 1 tsp apple cider vinegar
- ½ lemon
- 2 tsp honey
- ¼ tbsp olive oil
- Preheat the oven to 400 degrees and line a sheet pan with parchment paper, and prep all of the vegetables and spices.
- In a large mixing bowl, combine the ground beef with half of the spices, a sprinkle of salt and pepper, the egg whites, and the bread crumbs. Mix well, then form golf ball size meatballs and place on the sheet pan and bake 15 minutes, or until the meatballs are cooked through.
- Cook the couscous by bringing a 1.25:1 ratio of water, a drizzle of olive oil, and a pinch of salt to a boil. Add the couscous, take off the heat, and cover for 5 minutes to allow the liquid to absorb. After 5 minutes, uncover and fluff the couscous with a fork.
- While the meatballs are baking, start the cause by sautéing the onion, the other half of the spices, a sprinkle of salt and pepper and a drizzle of olive oil for 5 minutes, until the onions are tender. Then pour in the diced tomatoes, cover, and simmer for 10 minutes.
- Toss the carrots with half the parsley, vinegar, lemon juice, honey, a drizzle of olive oil, and a sprinkle of salt.
- When you’re ready to eat, layer the meatballs over the couscous and pour on the warm tomato sauce and top with the other half of the parsley. Serve with the fresh carrot salad on the side.
- Calories – 515 Calories
- Protein – 48 grams
- Carbohydrates – 53 grams
- Fat – 11 grams
- Nutrition Note – this meal was specifically designed and developed to promote a healthy weight with balanced macronutrients (38% protein, 42% carbs and 20% fat)