Moroccan Meatballs
I love a simple meatball. I think they are completely underrated as a universally loved and versatile protein. You can easily mix them up by using different meats, different seasonings, different sauces. I recreated my favorite herbed ricotta meatball (which has quickly become a family favorite) as a moroccan spiced morsel. It works so well with a lighter meat like ground chicken or turkey, but it works just as well with other ground meats! Instead of serving with pasta, we like to do a yogurt dipping sauce with a crunchy salad and a side of roasted veggies. Delicious!
Ingredients:
2 pounds ground turkey or chicken (or beef or sausage!)
2 garlic cloves finely grated
1 handful fresh herbs such as cilantro and parsley, chopped finely
1 1/2 cups ricotta cheese
zest of one lemon
1 teaspoon each of ground cumin and coriander
1 tablespoon salt
pepper to taste
Directions:
Preheat your oven to 425 degrees F. Line a baking sheet with parchment. In a big bowl combine the ground meat, garlic, chopped herbs, ricotta, lemon zest, spices, salt and pepper with your hands. Make little golf ball sized balls of meat and set them on the baking sheet. Bake for about 25-30 minutes. They should be slightly browned and give a bit of resistance when poked. Serve with the cucumber salad below and enjoy!
