Moroccan Meatballs with Herbed Slaw

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Ground beef and smashed kidney beans are seasoned with warm spices and formed into delicious meatballs packed with protein and fibre – perfect for make-ahead lunches and quick weeknight dinners. Use white kidney beans if you don’t want the kids to spot them.

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Moroccan Meatballs with Herbed Slaw

  • Author: Think Beef
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 6 servings 1x

Description

Ground beef and smashed kidney beans are seasoned with warm spices and formed into delicious meatballs packed with protein and fibre – perfect for make-ahead lunches and quick weeknight dinners. Use white kidney beans if you don’t want the kids to spot them.


Ingredients

Scale
  • Slaw:
  • 3 tbsp canola oil
  • 2 tbsp EACH lemon juice and red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp EACH Dijon mustard and liquid honey
  • 1/2 tsp EACH ground cumin, salt and pepper
  • 2 cups each shredded purple and green cabbage
  • 1 cup carrot matchsticks
  • 1/2 cup shaved red onion
  • 1/4 cup EACH finely chopped parsley and fresh mint
  • Meatballs:
  • 1 cup no salt added kidney beans, drained and rinsed
  • 2 eggs
  • 1/2 onion, grated
  • 4 cloves garlic, minced
  • 2 tsp each ground cumin and coriander
  • 1/2 tsp ground cinnamon
  • 1 lb (500 g) extra lean ground beef
  • 1/4 cup dried breadcrumbs
  • 1 tsp each salt and pepper
  • 3 whole-wheat pita pockets, toasted

Instructions

  1. Slaw: In a large bowl, whisk oil with lemon juice, vinegar, garlic, mustard, honey, cumin, salt and pepper. Add cabbage, carrot and onion; toss to coat. Let stand at room temperature for 30 minutes. Stir in parsley and mint.
  2. Meatballs: Preheat oven to 400°F (200°C). In a large bowl, mash kidney beans with a potato masher until just thoroughly mashed. Add eggs, onion, garlic, cumin, coriander and cinnamon; stir to combine. Add beef, breadcrumbs, salt and pepper. Gently mix well. Form into 24 meatballs.
  3. Arrange meatballs on a greased foil-lined baking sheet. Bake for 20 minutes or until golden brown and an instant-read thermometer registers 160°F (71°C) when inserted into center of meatball. Serve with slaw and toasted pita.

Notes

• Serve with tomato and cucumber slices for a bright and fresh compliment to the meatballs.
• Serve with a dollop of assorted dips such as hummus, baba ghanoush or tzatziki.
• Replace cabbage and shredded carrot with a bagged coleslaw blend.
• Substitute kidney beans with black beans, navy beans or chickpeas.
• Trying to sneak the beans in? Use white beans and mash until very smooth – even the pickiest of eaters will never notice!

Per serving (4 meatballs): 457 calories | 30.4 g protein | 20 g fat | 39.5 g carbohydrate | 36% DV iron | 110% vitamin B12 | 66% DV zinc

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