I added cinnamon and cumin to meatballs for a Moroccan take on my family favorite of meatballs and pasta. To speed up the preparation, I used frozen diced onion and minced garlic for the recipe. The meatballs need to be turned over during cooking; the best way to do this is by using two spatulas, one underneath the meatballs and one on top to help guide them over.
I added cinnamon and cumin to meatballs for a Moroccan take on my family favorite of meatballs and pasta. To speed up the preparation, I used frozen diced onion and minced garlic for the recipe. The meatballs need to be turned over during cooking; the best way to do this is by using two spatulas, one underneath the meatballs and one on top to help guide them over.
The cilantro couscous is made with pearl (sometimes called Israeli) couscous. It’s a larger version of regular couscous. Strictly speaking, true Israeli couscous is slightly smaller than pearl couscous. Either works for this recipe.
MOROCCAN MEATBALLS
Serves 2
3/4 pound 95% lean ground sirloin
1 cup frozen chopped onion
1 egg
2 teaspoons ground cinnamon
2 teaspoons ground cumin
Salt and freshly ground black pepper
2 teaspoons canola oil
1 14-ounce can low-sodium diced tomatoes with sauce (about 1 1/2 cups)
1 tablespoon tomato paste
2 teaspoons minced garlic
Add ground sirloin, onion, egg, cinnamon, cumin and salt and pepper to taste to a large bowl. Mix all the ingredients together. Roll mixture into meatballs about 2 inches in diameter to make 8 meatballs. Heat canola oil in a medium-size nonstick skillet over medium-high heat. When the oil is very hot, add the meatballs. Brown them for 2 minutes. While meatballs brown, mix the diced tomatoes with the tomato paste and minced garlic in a small bowl. Gently turn meatballs over and continue to cook 2 minutes. Add the tomato mixture, lower the heat to medium low and simmer 5 minutes. A meat thermometer should read 135 degrees.
CILANTRO COUSCOUS
3/4 cup water
1/2 cup pearled couscous
2 teaspoons canola oil
1/2 cup fresh cilantro leaves
Salt and freshly ground black pepper
Bring water to a boil in a medium-size saucepan and add couscous, reduce to a simmer and cover with a lid. Cook 8 minutes or until couscous is soft. Remove from heat and let stand 5 minutes. All the water should be absorbed. When ready, add canola oil, cilantro and salt and pepper to taste. Fluff up with a fork and divide between the two plates.
