Everyone loves meatballs, and these tasty little morsels are steamed in a fragrant tomato sauce. For a more filling dish, add some eggs. Just drop the eggs atop the meatballs, cover the pan, and let the eggs cook until the whites are set. Serve the meatballs with couscous.
To make the meatballs: In a bowl, combine the beef, onion, cumin, paprika, black pepper, cinnamon, ginger, cayenne pepper, parsley, cilantro, and salt. If the mixture does not adhere easily, add the egg to bind. Fry a sample meatball and adjust the seasoning if necessary. When you are happy with the seasoning, form the mixture into 1" balls.
To make the sauce: Heat the olive oil in the bottom of a saute pan or seasoned tagine. Add the onions and cook over medium heat for 8 - 10 minutes, until tender and translucent. Add the garlic, ccumin, black pepper, cayenne pepper, and parsley and cook for 5 minutes to blend the flavors. Stir in the tomato sauce and beef broth and bring to a simmer. If you started the sauce in a saute pan, transfer it to a tagine.
You can brown the meatballs, if you like, in a skillet or saute pan in the olive oil over high heat. Or simply add them to the sauce uncooked and cover. Cook for 15 minutes, 20 minutes if you did not brown them first. Serve the meatballs with couscous.
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Serving Size: 1 Serving (1674g) | ||
Recipe Makes: 4 | ||
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Calories: 1055 | ||
Calories from Fat: 630 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70g | 93 % | |
Saturated Fat 24g | 120 % | |
Monounsaturated Fat 27.3g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 223mg | 69 % | |
Sodium 6239.6mg | 215 % | |
Potassium 3942.6mg | 104 % | |
Total Carbohydrate 59.1g | 17 % | |
Dietary Fiber 16.4g | 66 % | |
Sugars, other 42.7g | ||
Protein 56.3g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1055
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