About this recipe
Robust spices commonly used in North Africa make this meatball pop with unexpected flavor. The minty and tangy chermoula sauce (think mint chimichurri) is an amazing combination with the meatballs.
Author
Certified Angus Beef Test Kitchen
Cooking Methods
Bake.
Keywords
recipe, spice blend, spiced, beef, directions, easy, ingredients, in oven, quick
Serves
1/ 5
In a large mixing bowl, combine ground beef, 1-teaspoon salt, pepper, 1-clove minced garlic, 1/2-teaspoon cumin, coriander, nutmeg, egg, panko and milk. Mix well to fully incorporate all ingredients.
2/ 5
Use 2-heaping tablespoons of mix to hand-form each meatball. Repeat with remaining mix to form 14 to 16 total meatballs.
3/ 5
Preheat oven to 350° F. In a 12-inch skillet on the stovetop, heat canola oil to medium high, sear meatballs 3 to 4 minutes, turning frequently to brown evenly. Place seared meatballs on baking sheet, bake 15 minutes or until they reach an internal temperature of 160° F. While meatballs are baking, prepare chermoula sauce:
4/ 5
In blender combine cilantro, parsley, mint, olive oil, ginger, lemon juice, red pepper flakes, 1/2-teaspoon salt, 2-cloves minced garlic and 1-teaspoon cumin. Blend on high until ingredients form a smooth purée. If sauce doesn't blend well, add more olive oil, 1-tablespoon at a time until is spins freely.
5/ 5
Serve meatballs with sauce.
