Meatballs are made for boys and maybe for girls, too, but in our house boys rule the roost, except for Marilyn, of course, who’s really in charge. In addition to being an accomplished maker of spaghetti and meatballs, she experiments with a variety of seasonings, sauces and meat blends.
It’s always fun to watch Ben and Nick when Marilyn announces that dinner is meatballs; their faces light up, they typically yelp with joy a few times and Nick often breaks into a dance, or lately, does a break dance. Meatballs are also a fun interactive family dinner because the boys roll the meat mixture into balls and other odd shapes.
This meatball recipe is inspired by Chef Daniel Holzman of The Meatball Shop on New York’s Lower East Side, but he’s becoming known the world around for his mix and match meatballs and sauce.
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Moroccan Meatballs with Sautéed Carrots and Onions
Ground turkey or lamb may be substituted for beef, and vegetables like bell peppers, mushrooms and tomatoes may be added for a more colorful presentation.
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cinnamon
1 teaspoon paprika
1-1/2 pounds ground beef
1 to 2 tablespoons olive oil
1 cup thinly sliced yellow onion
1 cup thinly sliced carrots
1 cup chicken stock
In a medium bowl, combine the spices and the ground beef and mix together with your hands. Pinch off about 1 tablespoon of the meat mixture, roll it with your hands into a ball, and set aside. Repeat the process until all of the meat has been formed into balls.
Heat the olive oil in a large sauté pan over medium-high heat until it’s rippling. Add the meatballs and sauté until they begin to brown. Add the onion and carrots and continue sautéing until they’re soft. Add the chicken stock and simmer for 5 minutes. Serve over couscous or rice.
Makes 4 servings
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