Moroccan Meatballs
50 min202 kcal each
Cumin, paprika and cinnamon-spiced lean beef meatballs simmered in a chunky tomato and green olive sauce with coriander. Small plates or a light supper.
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Plan this recipeIngredients
for 5 servings- Onion1 piece
- Canned chopped tomatoes2 can
- Green olives, pitted67 g
- Lean ground beef (93%)454 g
- Onion80 g
- Paprika3½ tsp
- Ground cumin3 tsp
- Ground cinnamon½ tsp
- Hot paprika¾ tsp
- Salt2 tsp
- Black pepper½ tsp
- Fresh parsley2 tbsp
- Fresh coriander4 g
Method
Prep 15 min · cook 35 min- For the sauce, simmer the chopped onion, tomatoes, 1½ teaspoons sweet paprika, 1½ teaspoons cumin, 1 teaspoon salt, ½ teaspoon hot paprika and ¼ teaspoon pepper in a large pan for 10 minutes; stir in the olives.
- Mix the beef with the finely diced onion, remaining spices, salt and pepper, the parsley and half the coriander, and roll into about 20 balls.
- Nestle the meatballs into the sauce, cover and simmer on low for 20–25 minutes until cooked through.
- Scatter with the remaining coriander.
- Keeps 4 days in the fridge or 3 months frozen. Reheat in the sauce.
Nutrition
per servingCal
202
Protein
21g
Carbs
10g
Fat
8.87g
Of 6.1g of sugar per serving, 0g is added sugar.
Of 8.9g of fat per serving, 3g is saturated.
