Moroccan Meatballs with Roasted Tomatoes & Chickpeas
Source: Good Housekeeping, June 2020 p. 79
Ingredients
- 1 egg
- 1/3 C. panko
- 1 t. ground cumin
- 1/4 t. ground allspice
- 1/8 t. ground cinnamon
- 1/2 t. salt
- 1/4 t. pepper
- 3 cloves garlic (2 grated, 1 thinly sliced)
- 1 lb. ground beef
- 1 pint cherry tomatoes
- 14.5 oz can chickpeas, rinsed
- 1 T. olive oil
- 1/4 C. crumbled feta
- 1/4 C. chopped parsley
- Cooked couscous
- Optional: chopped mint & oregano, red pepper flakes or fennel seeds (can be added to meatball mix)
Preparation
1. Heat broiler.
2. In large bowl, beat egg, then add panic, cumin, allspice, cinnamon, salt, and pepper. Finely grate in 2 cloves garlic. Mix in ground beef, then shape into 12 balls and arrange on rimmed baking sheet.
3. Broil on upper oven rack until browned, 2 to 3 minutes. Reduce oven temp to 425 degrees. Remove meatballs from oven and carefully pour out any excess fat.
4. In bowl, toss 1 pint cherry (or grape) tomatoes and rinsed chickpeas with olive oil, sliced garlic, and 1/4 t. each salt and pepper. Add to pan with meatballs and roast until tomatoes have softened, 10 minutes.
5. Remove from oven and top with feta & parsley.
6. Serve over couscous.
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