We love meatballs at our house so I’m always trying to reinvent them. These are my version of Moroccan Meatballs with all the wonderful Moroccan flavors like cumin, turmeric and allspice. Yummy and perfect over TJ’s Israeli Couscous! Ingredients: (12 meatballs) 1 tsp ground cumin 1 tsp ground turmeric 1/2 tsp allspice 1/2 tsp garlic salt 1 Tbsp dried onion 1 egg, beaten 1/4 c dry breadcrumbs 1 lb ground beef 1 c sliced mushrooms 1 clove garlic, minced 1 can (14.5 oz) diced tomatoes, undrained 1/4 c whole milk 2 Tbsp minced flat-leaf parsley 2 Tbsp minced mint 1 c Israeli Couscous Prep: 1. In a large bowl, mix together the cumin, turmeric, allspice, garlic salt, dried onion, egg and breadcrumbs. Add beef and mix just until combined. Form mixture into 12 meatballs. 2. Heat olive oil in a deep skillet over medium heat and add the mushrooms and garlic. Sauté for a few minutes, then stir in the tomatoes and milk. When the sauce bubbles, add the meatballs, cover and simmer for 20 minutes. 3. While meatballs are cooking, boil a pot of water. Season with salt and stir in couscous. Let simmer for 10 minutes and drain. 4. Serve meatballs over couscous. Spoon sauce on top and sprinkle parsley and mint.
