Meatballs, Part Two

So, Stuart posted his meatball post before I got to mine. This has become one of our mainstay meals. It goes together easily and everyone, kids included seems to enjoy.
I actually adapted this from two different recipes: one from Weight Watchers and one from Rick Bayless. Weird, I know. But really the two sources have a lot in common. Fresh produce, healthy real food, and lots of flavor.

Here is my take on what I call Moroccan Meatballs.

1 1/2 pounds ground beef ( I prefer 93 or 95% lean)
2 Tbsp coriander
2 Tbsp cumin
1 tsp salt
1/2 tsp black pepper
3 garlic cloves, finely minced
1 medium white onion, finely chopped
1-2 tsp olive oil
2 cans diced tomatoes
1-2 Tbsp tomato paste
2 Tbsp lemon juice

Mix together the ground beef, 1/2 the onion, 1/2 the garlic, 1 Tbsp cumin, 1 Tbsp coriander, 1/2 tsp of salt and the pepper in a bowl until combined. Shape into around 24 ping-pong-sized meatballs.

In a large skillet, heat olive oil and then sauté the rest of the onion and the garlic until fragrant and softened. Stir in tomatoes, tomato paste, and the remaining spices. Bring to a simmer.

Add the meatballs and reduce heat to a low simmer until meatballs are cooked and sauce has thickened about 30 minutes.


Add the lemon juice before serving. Serve over rice or couscous. Enjoy!

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