Moroccan Meatballs With Mushroom Sauce Recipe

These Moroccan meatballs are a flavorful and hearty dish that will transport you to the vibrant streets of Morocco. The meatballs are made with a blend of ground beef, spices, and fresh herbs, giving them a rich and aromatic flavor. They are then simmered in a savory mushroom sauce, which adds a creamy and earthy element to the dish. Serve these meatballs over a bed of couscous or with crusty bread for a satisfying meal.

4.6
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Non Vegdiet
30minstotal
30m.total
Moroccan Meatballs With Mushroom Sauce
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Ingredients for Moroccan Meatballs With Mushroom Sauce Recipe

  • 1/4 pound Ground Beef
  • 0.13 cup Breadcrumbs
  • 0.06 cup Finely Chopped Onion
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Chopped Fresh Parsley
  • 1/4 teaspoon Ground Cumin
  • 0.13 teaspoon Paprika
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/2 tablespoon Olive Oil
  • 2 ounce Sliced Mushrooms
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 cup Chicken Broth
  • 0.13 cup Heavy Cream
  • as per your need Fresh Parsley, For Garnish

Directions: 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.
Nutrition
value
461
calories per serving
32 g Fat37 g Protein5 g Carbs3 g FiberOther

Current Totals

  • Fat
    32g
  • Protein
    37g
  • Carbs
    5g
  • Fiber
    3g

MacroNutrients

  • Carbs
    5g
  • Protein
    37g
  • Fiber
    3g

Fats

  • Fat
    32g

Vitamins & Minerals

  • Calcium
    98mg
  • Iron
    5mg
  • Vitamin A
    501mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    55mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    42mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    72mg
  • Manganese
    < 1mg
  • Phosphorus
    391mg
  • Selenium
    24mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp