Description
Savory Moroccan Spiced Beef Balls in Tomato-Cinnamon Glaze
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup grated yellow onion
- 2 cloves garlic, finely minced
- 1 large egg
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons extra virgin olive oil
- 1 can (28 ounces) diced tomatoes
- 1 tablespoon maple syrup
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground cinnamon (for the glaze)
- Chopped cilantro for garnish
Instructions
- In a mixing bowl, blend the ground beef with panko breadcrumbs, cilantro, grated onion, minced garlic, egg, cumin, coriander, cinnamon, salt, black pepper, and cayenne pepper (if desired) until the mixture is uniform.
- Form the mixture into small balls, roughly the size of a golf ball.
- Heat the olive oil in a large frying pan over medium heat. Add the beef balls and cook until they achieve a golden-brown crust on all sides, which should take about 5-7 minutes. Once browned, transfer the meatballs to a plate and set aside.
- Using the same pan, pour in the diced tomatoes, maple syrup, lemon juice, and ground cinnamon. Stir the mixture well and allow it to come to a gentle simmer.
- Carefully place the browned meatballs back into the pan, cover, and let them simmer in the tomato glaze for 15-20 minutes, or until they are fully cooked and infused with flavor.
- Serve the beef balls warm, garnished with chopped cilantro for a fresh touch.
Notes
- Serves 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying and Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 meatball
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg