Moroccan Meatballs | Ground Beef Recipe! #shorts

Mediterranean Diet 30-Day Challenge (Mediterranean Diet Meal Plan) Day 23: Moroccan Meatballs! Moroccan meatballs, traditionally called kefta, made with lean ground beef, seasoned with Ras el Hanout and served with carrot salad and tzatziki sauce. This easy ground beef recipe is ready in 30-minutes or less! #meatballs #kefta #moroccanfood #moroccanrecipes #pita #groundbeef #groundbeefrecipes #mediterraneandiet

For Morrocan Kefta Meatballs
▢1 slice white bread, toasted
▢Water or milk, for soaking
▢1 ¼ lb lean ground beef or lamb, or a mixture of both
▢1 small red onion, grated
▢2 garlic cloves, minced
▢Small handful fresh cilantro leaves and tender stems, chopped
▢3 teaspoon Ras El Hanout
▢½ teaspoon ground ginger
▢½ teaspoon cayenne, more if you enjoy spicy
▢Extra virgin olive oil
For The Carrot Salad
▢4 carrots, peeled
▢3 tablespoon orange juice (about ½ orange)
▢Handful fresh mint leaves, chopped
▢Black pepper
▢Extra virgin olive oil
For Serving (Optional)
▢Cherry tomatoes, halved
▢Thinly sliced shallots or red onion
▢Handful of parsley sprigs
▢Marinated olives or feta
▢Tztaziki Sauce, Tahini Sauce, or plain Greek yogurt
▢Pita pockets, flatbread, or rice

1. Season the meat: Into a large mixing bowl add the bread and water or milk. Let it soak until softened, just about a minute or so, then squeeze the liquid out of the bread, discard the liquid and return the bread to the bowl. Add the meat, grated onion, garlic, cilantro, Ras El Hanout, ground ginger, and cayenne. Sprinkle in a generous pinch of kosher salt and black pepper. Using clean hands, mix until the meat mixture is well combined.
2. Make and chill the meatballs: Roll the meat mixture into bite-sized meatballs, about 1 tablespoon each. Arrange on a tray and cover. If you have the time, refrigerate for 30 minutes. (This prevents the meatballs from falling apart when they’re cooked.)
3. Make a shaved carrot salad: While the meatballs are chilling, use a vegetable peeler to shave the carrots into ribbons (or you can slice them into very thin sticks.) Place in a medium mixing bowl along with the orange juice, mint leaves, and a good glug of olive oil. Season with a pinch of salt and pepper and toss to combine. Set in the fridge for now. Get any other sides for serving ready to go, like Pita Bread, rice, Tzatziki sauce, Tahini sauce or Greek yogurt.
4. Cook the meatballs: Heat a large cast iron or frying skillet over medium heat. Drizzle the meatballs with extra virgin olive oil. When the pan is hot, cook the meatballs, turning occasionally, until they’re cooked through and charred, about 7 minutes. Work in batches if needed to avoid overcrowding the pan.
5. Serve: Arrange the meatballs on a large platter. Spread the carrot salad along the side of the platter, along with any other fixings of your choice. Roll up your sleeves, dig in, and let your family, guests, friends, and neighbors serve themselves!

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