This recipe also appears in Bon Apetit and was meant to be served in a tagine (Moroccan stew). I could just about live on stew, so I will probably come back and make the stew in the near future. These meatballs make a great addition to spaghetti. One of the things I've done in the past is to make a bunch of meatballs at once, then freeze and bag them. It's real simple and quick to come in after work, pull out a few meatballs and heat them up with a jar of spaghetti sauce. Easy, quick and nutritious. These meatballs would work great with that.
INGREDIENTS
- 1 1/2 lbs. ground beef (15-20% fat, less nutritious, but forms up better)
- 1/3 c chopped onion (homegrown)
- 1/3 c breadcrumbs, unseasoned
- 1/4 c fresh chopped cilantro
- 1 lg egg, beaten
- 2 garlic cloves, chopped, (homegrown)
- 1 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- 1/4 tsp ground ginger
DIRECTIONS
Preheat oven to 350F.
Mix dry ingredients in a large bowl. Add onion, cilantro and mix. Add remaining ingredients and mix by hand. Form balls about 1 1/4 inches in diameter and placed in greased 9X13 Pyrex dish. Bake for 20-30 minutes.
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