Spiced Moroccan Beef and Apricot Meatballs

• 1 pound ground beef
• 1/2 cup dried apricots, chopped
• 1/4 cup breadcrumbs
• 1 egg
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 (14.5 oz) can diced tomatoes
• 1/4 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, combine ground beef, apricots, breadcrumbs, egg, cumin, paprika, cinnamon, cayenne, garlic, salt, and pepper. Mix gently.
3. 3 Form mixture into 1-inch balls.
4. 4 Heat olive oil in an oven-safe skillet over medium heat. Brown meatballs on all sides.
5. 5 Add onion and cook until softened.
6. 6 Stir in diced tomatoes and chicken broth. Bring to a simmer.
7. 7 Transfer skillet to oven and bake for 20 minutes.
8. 8 Garnish with fresh cilantro before serving.

Equipment

• Oven-safe skillet
• Mixing bowl

Variations

• Substitute ground beef with ground turkey or lamb for a different flavor profile.
• Add a handful of chopped almonds for added texture and nuttiness.

Substitutions

• If you don't have breadcrumbs, pulse stale bread in a food processor until fine.
• Replace apricots with dried cranberries for a tangier twist.

Pairings

• Warm pita bread for scooping up sauce.
• A glass of robust red wine like a Shiraz.

Nutrition

Tips

• For a richer flavor, toast the spices in a dry pan before adding them to the meat mixture.
• These meatballs can be made ahead and refrigerated for up to 24 hours before cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a sauce to maintain moisture.

Serving Suggestions

• Serve with couscous and a side of steamed broccoli.
• Pair with a fresh green salad for a balanced meal.

FAQ