Moroccan Meatballs With Mushroom Sauce Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, breadcrumbs, onion, garlic, parsley, cumin, paprika, salt, and pepper. Mix well.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
• STEP 4.Remove the meatballs from the skillet and set aside.
• STEP 5.In the same skillet, add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
• STEP 6.Add minced garlic and cook for an additional minute.
• STEP 7.Pour in chicken broth and bring to a simmer. Cook for 5 minutes.
• STEP 8.Stir in heavy cream and simmer for another 5 minutes.
• STEP 9.Return the meatballs to the skillet and simmer for an additional 10 minutes, or until the meatballs are cooked through.
• STEP 10.Serve the meatballs with the mushroom sauce over couscous or with crusty bread.
• STEP 11.Garnish with fresh parsley, if desired.

Cooking Tips

• For extra flavor, you can add a pinch of cinnamon and ground coriander to the meatball mixture.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of water and add it to the sauce during the simmering process.
• These meatballs can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat them in the mushroom sauce before serving.

Storage and Serving

• Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the meatballs and sauce in a skillet over medium heat until heated through.
• Serve the meatballs with couscous, rice, or crusty bread for a complete meal.