Moroccan · dinner
Moroccan Meatballs with Couscous
Warm-spiced, not hot, so kids will happily eat these tender meatballs, and the cucumber yogurt cools things down.
- Total time
- 30 min
- Serves
- 4
- Est. cost
- $22
Ingredients
For 4 servings
Meat & poultry
- ground beef1 ½ lb
Pantry & grains
- breadcrumb½ cup
- couscous1 ½ cup
Dairy & eggs
- egg1
- plain yogurt1 cup
Spices
- ground cumin2 tsp
- ground cinnamon1 tsp
- paprika1 tsp
- ground coriander1 tsp
- salt1 ½ tsp
Cans & jars
- marinara sauce1 jar
Produce
- cucumber1
Method
- 1
Heat oven to 425°F and line a sheet pan with foil. Mix beef, breadcrumbs, egg, 1 tsp cumin, 1/2 tsp cinnamon, paprika, coriander and 1 tsp salt gently with your hands.
- 2
Roll into about 24 golf-ball-sized meatballs and place on the pan. Bake 15 to 17 minutes, until browned and cooked through (160°F inside).
- 3
While they bake, warm the marinara in a saucepan over medium-low with the remaining cumin and cinnamon. Simmer 8 minutes.
- 4
Bring 1 1/2 cups water and a pinch of salt to a boil. Stir in couscous, cover, and take off the heat for 5 minutes, then fluff with a fork.
- 5
Grate the cucumber and squeeze out the liquid. Stir into the yogurt with a pinch of salt.
- 6
Serve meatballs and sauce over couscous with a spoonful of cucumber yogurt.
Kitchen note
Roll the meatballs up to a day ahead. Leftovers make great meatball pitas for lunch.Approximate per serving: 640 calories, 42g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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