Moroccan Meatballs
I’m a lover of all meatballs. I don’t discriminate when it comes to them. They have to be tender and not overcooked though. These Moroccan Meatballs area great one when you want to venture away from your typical Italian meatball. I love pairing them with the Mediterranean Cauliflower Rice and topping with Tzatziki. All three work wonders together to create such a flavorful meal.
In fact, I wouldn’t recommend the meatballs without the Tzatziki. It’s like they’re made for one another. These are also great grilled or baked. Grilling is my personal favorite since you can get a nice char on the outside, but for colder weather, baking them makes them so juicy and make the house smell wonderful.
Moroccan Meatballs
Ingredients
- 1-pound of ground beef (20% fat) or lamb (or get crazy and make a mixture)
- 1 teaspoon cumin
- ½ teaspoon ground allspice
- 1 teaspoon pink Himalayan salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
- 2 cloves garlic, minced
- ½ cup cilantro, roughly chopped
- 1/3 cup chickpea crumbs or panko crumbs
- 1 tablespoon avocado oil
Instructions
- In a large bowl, add all ingredients and mix well by hand. With wet hands, shape mixture into 8 even meatballs and place on a plate.
- Let rest in the fridge for 10 minutes while your grill or oven heat.
- If baking, preheat oven to 400⁰F. Add oil to the bottom of a cast iron. Place meatballs on cast iron making sure they are not touching. Bake for 20 minutes, remove from oven and heat and let rest for 5 minutes before serving.
- If grilling, heat grill to 400⁰F. Brush grill with oil and grill meatballs for 5-7 minutes on each side or until cooked through. Brush additional oil on grill before flipping. Let meatballs rest 5 minutes before serving.
- I recommend topping with Tzatziki.
