Selasa, 08 Januari 2013

Photo: Moroccan Meatballs Recipe
Moroccan Meatballs Recipe


1 cup   brewed MAXWELL HOUSE Coffee, cooled
2 Tbsp.  honey
1-1/2 tsp.  potato starch
2 lb.  ground beef
2 cloves  garlic, minced
2 tsp.  salt
2 tsp.  paprika
1-1/2 tsp.  ground cumin
1/2 tsp.  ground allspice
1 small  onion, thinly sliced


COMBINE coffee, honey and potato starch; set aside. Mix meat, garlic, salt, paprika, cumin and allspice until well blended. Shape into 24 meatballs.

COOK in large nonstick skillet on medium heat 10 min. or until browned on all sides, stirring occasionally. Increase heat to medium-high.

ADD onions and coffee mixture to skillet; stir until meatballs are evenly coated. Bring just to boil. Reduce heat to medium; simmer 10 min. or until meatballs are cooked through (160°F) and sauce is thickened, stirring occasionally.

Kitchens Tips

Serving Suggestion
Serve over hot cooked rice along with your favorite hot steamed vegetable.

Make Ahead
Prepare meatballs and cook in sauce as directed; cool completely. Cover tightly and refrigerate up to 24 hours. When ready to serve, place meatball mixture in large saucepan; cook on medium-low heat until heated through, stirring occasionally.

Passover Celebrations
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.


8 servings, 3 meatballs each 

Nutritional info per serving

Calories 230
Total fat 13 g
Saturated fat 5 g
Cholesterol 65 mg
Sodium 660 mg
Carbohydrate 7 g
Dietary fiber 1 g
Sugars 5 g
Protein 21 g
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 15 %DV

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