Moroccan Beef, Mushroom Kefta Meatballs, Tomato Sauce

Ingredients: Makes 5 servings


Ingredients: Tomato Sauce 

1 1/2 teaspoons canola oil
1/4 cup diced yellow onion
1 teaspoon minced garlic
3/4 teaspoon paprika
3/4 teaspoon ground cumin
3/4 teaspoon cinnamon
1 1/2 cups canned crushed tomatoes
1/3 cup water
3/4 teaspoon salt
2 teaspoons chopped cilantro
2 teaspoons chopped parsley

Ingredients: Meatballs

1 tablespoon canola oil
1 pound finely chopped mushrooms
1 cup finely chopped yellow onion
1 cup finely chopped bell pepper
2 teaspoons ground cumin
1/2 teaspoon cinnamon
10 ounces ground beef, 20% lean
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
1 egg, beaten
1/3 cup panko breadcrumbs

Directions Tomato Sauce:

  1. Heat oil in a pot. Sauté onions and garlic until translucent.
  2. Add paprika, cumin and cinnamon. Cook until fragrant. 
  3. Stir in crushed tomatoes and water. Simmer for 20 minutes. 
  4. Add salt, cilantro and parsley into sauce. Hold sauce hot until ready to use.

Directions Meatballs:

  1. Heat oil in a sauté pan. Sauté mushrooms, onions and peppers until all liquid is cooked out of vegetables. Add cumin and cinnamon and continue cooking until fragrant.
  2. In a bowl, combine sautéed vegetable mixture, beef, parsley, cilantro, egg and breadcrumbs until evenly mixed.
  3. Portion mixture into a 2 tbsp portion and roll into balls. Place meatballs on a sheet tray prepared with nonstick cooking spray.
  4. Bake meatballs in a 375°F oven until golden brown and cooked through, about 15-20 minutes. Serve meatballs with reserved tomato sauce.

Dietitian Tip: Cook meatballs and sauce in a crockpot for a quick back to school meal.

Serving Size: 
Service size: 4 meatballs + 1/4 cup sauce

Nutritional Information:
260 calories, 15 g fat, 4 g saturated fat, 470 mg sodium, 15 g carbohydrates, 7 g sugar, 4 g fiber, 18 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon