Moroccan Meatballs
These Moroccan Meatballs are so juicy, flavorful and easy to whip up!
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
Instructions
Now that you have all the ingredients assembled, let's dive into the step-by-step instructions for making Moroccan meatballs:
- 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.
- Mix the ingredients together until well combined, ensuring that the spices are evenly distributed throughout the meat mixture.
- Shape the mixture into golf ball-sized meatballs.
- 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:
- Finely chop cucumber. Juice lemon. Chop parsley. Stir into yogurt.