Moroccan Meatballs

Soft fluffy meatballs coated with fruity and spiced tomato sauce and on a side golden bulgur and pickled cucumber with fresh herbs.

Ingredients

Ingredients
Servings:
Meatballs
g
Minced Beef
Yellow Onion
tsp
Garlic Powder
tsp
Ground Cinnamon
tsp
Ground Cloves
tsp
Ground Cumin
g
Fresh Herbs (Dill, Mint, Parsley)
Salt & Pepper to taste
Olive Oil
Tomato Sauce
g
Tomato Sauce
tsp
Ground Cinnamon
tsp
Ground Cloves
tsp
Ground Cumin
Spiced Bulgur
g
Bulgur
tsp
Ras el-Hanout
Cucumber
Cucumber
g
Fresh Dill
g
Fresh Mint
tbsp
White Aceto Balsamico
Hummus
g
Chickpeas
g
Tahini Paste
tbsp
Olive Oil
tbsp
Lemon Juice
Garlic Clove
Salt & Pepper to taste
tbsp
Ice Water

Instructions

Preparing In The Kitchen
  1. Peel and chop finely the onion. Wash the herbs, pluck the leaves and chop finely. In a bowl mix all the ingredients together. Leaving 1 tablespoons of chopped herbs. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls placing them on a plate aside.
  2. Place a deeper pan over medium high heat, drizzle with olive oil. Once sizzling, add the meatballs and cook for about 5-6 minutes, turning them to make sure they are cooked through evenly.
  3. In a smaller bowl, whisk together all the ingredients for the tomato sauce and pour it over meatballs, bring to boil and let it cook for 3-5 minutes.
  4. In the meantime, prepare the bulgur as per package instructions, adding Ras el-Hanout in the water.
  5. To prepare the cucumber salad, wash the cucumbers, pat dry, half and spoon out the flash. Slice in quarters lengthwise and in small cubes. Wash the herbs, shake dry and finely chop them. In a medium bowl, mix the cucumber, herbs and balsamico. Season with salt and pepper.
  6. For the hummus, place all the ingredients in food processor and blitz until smooth, adding water if needed.
  7. Spoon the hummus onto the plate, add the meatballs, bulgur and cucumber salad. Garnish with fresh herbs.

Preparing In The Kitchen
  1. Peel and chop finely the onion. Wash the herbs, pluck the leaves and chop finely. In a bowl mix all the ingredients together. Leaving 1 tablespoons of chopped herbs. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls placing them on a plate aside.
  2. Place a deeper pan over medium high heat, drizzle with olive oil. Once sizzling, add the meatballs and cook for about 5-6 minutes, turning them to make sure they are cooked through evenly.
  3. In a smaller bowl, whisk together all the ingredients for the tomato sauce and pour it over meatballs, bring to boil and let it cook for 3-5 minutes.
  4. In the meantime, prepare the bulgur as per package instructions, adding Ras el-Hanout in the water.
  5. To prepare the cucumber salad, wash the cucumbers, pat dry, half and spoon out the flash. Slice in quarters lengthwise and in small cubes. Wash the herbs, shake dry and finely chop them. In a medium bowl, mix the cucumber, herbs and balsamico. Season with salt and pepper.
  6. For the hummus, place all the ingredients in food processor and blitz until smooth, adding water if needed.
  7. Spoon the hummus onto the plate, add the meatballs, bulgur and cucumber salad. Garnish with fresh herbs.

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