Who doesn’t love a good meatball??!! These tasty morsels are a huge hit with kids, & my unique twist makes them “not-your-typical grandma’s meatball.” The cumin, cinnamon, & ground ginger impart a Moroccan flavor which is delicious, & makes them smell even better. Browning the meatballs first gives a nice crust to them, & to top that off, they’re then simmered in crushed tomatoes.
INGREDIENTS
(for meatballs)
1 LB ground beef (preferably organic & grass fed)
1 onion, grated or very finely chopped
2 tablespoons cumin (use 1 or 1.5 tblspns for less of a cumin flavor)
1 tablespoon paprika
salt & pepper to taste
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
3 tablespoons fresh parsley, finely chopped
2 tablespoons fresh cilantro, finely chopped
1 egg
(for the sauce)
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
2 teaspoons cumin (use 1 or 1.5 teaspoons for a milder flavor)
salt & pepper to taste
pinch of red pepper flakes (omit if kids are eating )
1/2 cup fresh parsley, chopped
(1) 28 oz can crushed tomatoes
1 cup low sodium beef broth
PREPARATION
First get the sauce going. Heat the oil in a dutch oven or large, deep pot. Add the onions & cook over medium heat for about 10 minutes, stirring until tender. Add the garlic, cumin, salt, pepper, & parsley, & cook for 5 minutes to blend the flavors. Stir in the tomatoes & broth, & simmer for 20-30 minutes. While the sauce is simmering, combine the beef with the rest of the meatball ingredients in a bowl, & mix together with your hands. Roll into 1-inch balls. In a large pan, add a drizzle of oil, & brown the meatballs over high heat, turning once. Remove them from the pan & add to the simmering sauce for the last 15 minutes.
