Moroccan Spiced Beef Meatballs with Couscous
15min
25min
3
520
Chef's Note
For extra flavor, try toasting the spices in a dry pan for 30 seconds before adding them to the meatball mixture. This brings out their aromatic qualities and adds depth to the dish. If you prefer a saucier dish, you can make a simple tomato sauce with canned diced tomatoes, the same Moroccan spices, and a touch of honey to serve with the meatballs.
Tags
Ingredients
1 pound ground beef
1/3 cup breadcrumbs
1 large egg
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 cup couscous
1 1/4 cups chicken broth
2 tablespoons olive oil
1/4 cup fresh cilantro
Instructions
- 1
In a large bowl, combine 1 pound of ground beef, 1/3 cup breadcrumbs, 1 large egg, 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 2
Mix the ingredients gently with your hands until just combined, being careful not to overmix.
- 3
Form the mixture into 12 evenly sized meatballs, about 1 1/2 inches in diameter.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- 5
Add the meatballs to the skillet and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature should reach 160°F).
- 6
While the meatballs are cooking, bring 1 1/4 cups of chicken broth to a boil in a medium saucepan.
- 7
Once boiling, remove from heat, add 1 cup of couscous, stir, cover, and let sit for 5 minutes.
- 8
Fluff the couscous with a fork and divide among 3 serving plates.
- 9
Top the couscous with the cooked meatballs and sprinkle with chopped fresh cilantro before serving.
Nutrition Information (per serving)
520
35g
42g
24g
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