Moroccan Meatballs in Tomato Sauce

A meat dish full of aromatic spices and fresh herbs, it pairs excellently with numerous side dishes. If youre on a diet and avoiding carbohydrates, prepare cauliflower "rice" on the side, otherwise, you can opt for classic sides like cooked rice, pasta, couscous, polenta, or mashed potatoes.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 spoon Oil, olive

  • 0.5 piece Onion, raw

  • 2 pod Garlic, fresh

  • 450 g Meat, ground turkey

  • pieces Mint

  • 0.5 teaspoons Spices, cumin, seeds

  • 0.25 teaspoons Spices, cinnamon, ground

  • pieces Salt, table

  • 800 g Tomato, pieces - can

  • 0.5 piece Spices, cinnamon, ground

  • 0.5 twigs Rosemary, fresh

Steps

  1. Peel the onion and garlic, then finely chop them separately. Heat two tablespoons of oil in a pan, wait until it's hot, then add the onion, lightly salt it, and sauté over medium heat for 5 to 10 minutes until softened and golden brown. Towards the end, add the garlic and quickly sauté it with the onion. Remove the pan from the heat and let the contents cool.

  2. Rinse the fresh herbs under running water and shake them well to remove excess water. Finely chop the parsley, mint, and cilantro. Place the ground meat in a bowl and add the chopped herbs, sautéed onion and garlic, egg, salt, pepper, cumin, and cinnamon. Mix the ingredients well with clean hands and knead to evenly distribute the spices. Shape the mixture into walnut-sized balls using wet hands.

  3. Heat the remaining oil in a heavy-bottomed pot and fry the meatballs in batches. Turn them while frying to ensure they brown evenly on all sides. Once cooked, remove them from the pot and place them on a plate.

  4. After frying all the meatballs, pour the tomatoes into the pot. Add a cinnamon stick and a sprig of rosemary. Use a spatula to scrape the bottom of the pot well to release all the caramelized bits that formed during frying. Season with salt and pepper to taste, then return the fried meatballs to the pot. Partially cover the pot and simmer the dish gently for 30 to 40 minutes.

  5. When ready to serve, remove the cinnamon stick and rosemary sprig from the sauce. Serve the dish with your chosen side.

Nutrition Information (Per 100g)

  • Calories: 108.4 kcal
  • Fat: 6.85 g
    • Saturated Fat: 1.31 g
  • Carbohydrates: 5.03 g
    • Sugars: 0.15 g
  • Protein: 5.9 g
  • Fiber: 0.73 g