Description

Tender, spiced meatballs simmered in a rich tomato sauce paired with a vibrant, tangy carrot salad for a balanced and colorful Moroccan-inspired meal.

Ingredients

1 lb ground beef (or lamb)
1 medium onion, finely minced (divided)
3 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp paprika (plus more for sauce)
Salt and black pepper, to taste
1 tbsp olive oil (for cooking)
1 can (14 oz) crushed tomatoes
4 large carrots, shredded
2 tbsp lemon juice
2 tbsp olive oil (for salad)
2 tbsp raisins (optional)
Toasted sesame seeds, for garnish (optional)
Thick yogurt, for serving (optional)
Lemon wedges, for serving (optional)

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Instructions

In a bowl, mix ground beef with half the onion, garlic, cilantro, parsley, cumin, coriander, cinnamon, paprika, salt, and pepper. Combine gently.
Form into 1-inch meatballs using damp hands.
Heat olive oil in a skillet over medium-high. Brown meatballs on all sides, then remove and set aside.
In the same skillet, sauté the remaining onion until golden. Add crushed tomatoes, extra cumin and paprika, salt, and pepper. Simmer to combine.
Return meatballs to the skillet, cover, and simmer for 20 minutes until meatballs are cooked through and sauce is thickened.
Meanwhile, shred carrots and place in a bowl. Toss with lemon juice, olive oil, chopped herbs, raisins (if using), salt, and pepper.
Serve meatballs with carrot salad on the side. Garnish with extra herbs, sesame seeds, a dollop of yogurt, and lemon wedges if desired.

Notes

Serve with couscous, pita, or bread to soak up the sauce.
Bake meatballs at 400°F for 15 minutes instead of browning, if preferred.
Make meatballs and sauce ahead; salad is best fresh.
Use lamb for a more traditional Moroccan flavor profile.