Moroccan Meatballs

One of my favorite and easy recipes are Moroccan Meatballs. Growing up, this was a family favorite. I love olives, and having warm olives in sauce is completely different than anything regular pickled olives. I recommend making this dish with couscous or basmati rice.

Feeds: 5 | Prep time: 20 minutes | Cook time: 15 minutes

Meatballs Ingredients:
1 pack of Beyond Meat ‘Ground Beef’
1/2 large onion chopped finely
1/2 bunch of parsley chopped finely with no stems
1/2 cup panko bread crumbs
1 tsp turmeric
1 tsp paprika (sweet or regular)
1 tsp cumin
1 tsp salt
1 tsp pepper

Sauce ingredients:
2 tbsp olive oil
1/2 can (14 oz) of peeled whole tomatoes or 4 whole peeled tomatoes
1/2 large onion chopped finely
1 can (6 oz) of tomato paste
2 crushed cloves of garlic
12 oz (2 cans) pitted castelvetrano olives (drained)
1 tsp turmeric
1 tsp paprika (sweet or regular)
1 tsp cumin
1 tsp salt
1 tsp pepper

Instructions
1. Start by making your meatballs. Add all of the ingredients for the meatballs in a bowl and mix them up well. Use your hands if you’re comfortable doing so.
2. Once your meatballs are ready, start making your sauce. Try to use a flat deep pan, add your olive oil, give that two minutes to heat up on medium, add your onion and garlic. Once the onion is translucent, move to a low heat, add your seasonings and mix.
3. Next add your tomatoes and tomato paste. Stir that all well and add one and a half cups of boiling water. Give that a few minutes to start simmering.
4. Now you can start making your meatballs and adding them to the sauce. If you like potatoes, this is also a good time to add some small pieces of potatoes to the sauce.
5. Once you’ve given your meatballs about 5-6 minutes to cook, add your olives and allow that to continue to simmer on a low heat for 10 minutes.
6. Try to make sure that your meatballs and olives are all pretty covered with sauce. They don’t have to be perfectly covered, but just enough. After 10 minutes your dish is ready to be served!

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