Moroccan Meatball and Vegetable

This Moroccan-inspired dish is a modern twist on a classic! Tender, spiced meatballs, onions, bell peppers, and eggplant are coated in a vibrant, tomato-based sauce. It’s sure to add a flavorful kick to any meal!

Preparation time: 30 min
Cooking time: 40 min
Resting time: N/A
Total time: 1 hour 20 min
Serves: 6

Ingredients:

Sauce:

• 1 can (15-ounce) diced tomatoes, undrained
• 1 large green bell pepper, chopped
• 1 tablespoon salt, plus more for seasoning the sauce
• 1 large yellow or orange bell pepper, chopped
• 1/4 cup olive oil, divided
• 1 can (14.5-ounce) beef broth
• 1 large onion, chopped
• 2 teaspoons Hungarian paprika
• 1 large eggplant, cubed
• 1/2 teaspoon cayenne pepper, or to taste
• 1 teaspoon ground coriander
• Freshly ground black pepper, to taste
• 4 cloves garlic, minced
• 1 can (8-ounce) tomato sauce
• 1 teaspoon ground cumin

Meatballs:

• 1 large egg
• 1/2 cup panko breadcrumbs
• 1 teaspoon ground coriander
• 1/2 cup chopped cilantro, divided
• 1/4 cup chopped cilantro, for garnish
• 1 pound ground chuck
• 1/2 teaspoon ground cumin
• 3 cloves garlic, minced
• Freshly ground black pepper, to taste
• 2 tablespoons water, broth, or milk
• 1 tablespoon Hungarian paprika
• Cooked couscous or quinoa, for serving
• Yogurt, for serving
• 1 teaspoon salt

Method:

Sauce:

1. Preheat your oven to 375 degrees Fahrenheit.
2. Place the cubed eggplant in a colander and sprinkle with salt. Let it drain for about 30 minutes, then pat dry with paper towels.
3. Toss the dried eggplant with 2 tablespoons of olive oil. Spread it out on a non-stick baking sheet and bake for about 20 minutes, or until tender.
4. Keep the oven set at 375 degrees Fahrenheit.
5. While the eggplant is roasting, heat the remaining olive oil in a large skillet or sauté pan over medium-high heat. Add the onion and cook, reducing the heat to medium-low, for 5 to 6 minutes, or until it begins to soften.
6. Transfer half of the onion to a bowl and let it cool. To the skillet on the stove, add the chopped bell pepper and continue cooking for another 5 minutes, or until it begins to soften.
7. Stir in the minced garlic, Hungarian paprika, ground cumin, ground coriander, and cayenne pepper, and cook briefly for about 15 seconds.
8. Add the beef broth, diced tomatoes, and tomato sauce to the skillet.
9. Bring the mixture to a simmer and cook for 15 minutes, or until it thickens. Add the roasted eggplant, season to taste with salt and black pepper, and keep warm.

Meatballs:

1. In a bowl with the reserved onions, mix together the garlic, paprika, cumin, coriander, salt, black pepper, panko breadcrumbs, egg, water (or broth or milk), and half of the chopped cilantro. Once well combined, add the ground beef and mix thoroughly.
2. Shape the mixture into 1 to 1 1/2-inch balls and place them on a baking sheet. Bake for about 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.

To Finish:

1. Add the baked meatballs to the sauce and adjust the seasoning as needed.
2. Simmer for 5-10 minutes to allow the flavors to blend together. Sprinkle with the remaining fresh cilantro before serving.

Notes:
For a more flavorful twist, consider adding some grated Parmesan cheese or a pinch of dried herbs like oregano or basil to the meatball mixture before shaping and baking.

Nutritional Info:
Calories: 663
Carbs: 17g
Protein 17g
Fat 26g

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