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Moroccan Meatballs

Moroccan Meatballs

These Moroccan Meatballs are so juicy, flavorful and easy to whip up!
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Prep Time 10 minutes
Cook Time 20 minutes
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

For the meatballs:
  • - 1 lb Ground beef
  • - 3 Clove garlic
  • - 1 tsp Ground cumin
  • - ½ tsp Ground coriander
  • - ½ tsp Paprika
  • - ½ tsp Ground cinnamon
  • - ½ tsp Turmeric
  • - Salt and black pepper
  • - ¼ cup Fresh parsley or cilantro
  • - 1 Egg
  • - ⅓ cup Breadcrumbs
  • - ⅓ cup Milk
For the quinoa:
  • -Minute Instant Rice & Quinoa
  • - Water or broth
  • - Salt
  • - Oil
For the cucumber yogurt sauce
  • - 1 mini Cucumber
  • - 1 cup Whole milk yogurt
  • - 1 Lemon juiced
  • - 1 tbsp parsley
  • - Salt and black pepper

Method
 

Now that you have all the ingredients assembled, let's dive into the step-by-step instructions for making Moroccan meatballs:
  1. In a large mixing bowl, combine the ground meat, minced garlic, ground cumin, ground coriander, paprika, cinnamon, turmeric, salt, black pepper, chopped parsley, egg, and breadcrumbs.
  2. Mix the ingredients together until well combined, ensuring that the spices are evenly distributed throughout the meat mixture.
  3. Shape the mixture into golf ball-sized meatballs.
  4. Heat oil in a large non-stick pan over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate.
While meatballs are cooking prepare rice & quinoa following package instructions.
    For the cucumber yogurt sauce:
    1. Finely chop cucumber. Juice lemon. Chop parsley. Stir into yogurt.