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Moroccan Meatball Bowls

Bursts with flavors and vibrant colors, combining tender meatballs with a lively quinoa and vegetable pilaf, drizzled with a creamy turmeric lemon tahini sauce.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Moroccan
Calories: 500
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 pound lean or extra-lean ground beef or ground sirloin Juicy and savory.
  • 1 large egg Lightly beaten, adding richness and binding.
  • 1/3 cup panko breadcrumbs For extra crunch and lightness.
  • 2 cloves garlic Minced, imparting a delightful aroma.
  • 1 teaspoon cumin Warm and earthy.
  • 1 teaspoon smoked paprika Adding a hint of smokiness.
  • 1/2 teaspoon coriander Fragrant and citrusy.
  • 1/4 teaspoon cinnamon Warm and comforting.
  • 1/4 teaspoon cayenne For a touch of heat.
  • 1/2 teaspoon sea salt To enhance flavors.
  • to taste freshly ground black pepper For seasoning.
For the pilaf
  • 3 cups cauliflower florets Roasted to golden perfection.
  • 2 medium carrots Sliced into 1/2-inch rounds.
  • 2 tablespoons extra-virgin olive oil Rich and fruity.
  • 1 3/4 cups water For cooking the quinoa.
  • 1 cup quinoa Rinsed and drained.
  • 1/4 teaspoon sea salt For the quinoa.
  • 1/2 cup cilantro Chopped, adding freshness.
  • 1/2 cup parsley Chopped.
  • 1/4 cup red onion Chopped.
  • 1 cup green peas Sweet and vibrant.
  • 1/3 cup raisins For a hint of sweetness.
  • 1/2 cup pitted Kalamata olives Sliced.
  • 1/3 cup roasted almonds Chopped, for crunch.
For the sauce
  • 1/2 cup tahini Creamy and nutty.
  • 1/4 cup freshly squeezed lemon juice For a zesty kick.
  • 1/2 teaspoon sea salt For seasoning.
  • to taste freshly ground black pepper
  • 1/2 teaspoon garlic powder For extra flavor.
  • 2 teaspoons honey Adding a hint of sweetness.
  • 1 teaspoon turmeric Bright and flavorful.
  • to thin the sauce water
For serving
  • arugula To add freshness and a peppery note.
  • hummus Creamy and rich for dipping.
  • naan or pita For the ultimate Mediterranean experience.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. On a large baking sheet, combine the cauliflower florets and sliced carrots. Season with sea salt and black pepper, then drizzle with olive oil and toss to coat. Spread in an even layer and roast for about 25 minutes.
  3. In a pot, bring 1 3/4 cups of water to a boil. Add 1 cup of quinoa and 1/4 teaspoon of sea salt. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork, and let sit.
Cooking Meatballs
  1. In a large bowl, combine ground beef, egg, breadcrumbs, garlic, cilantro, cumin, smoked paprika, coriander, cinnamon, cayenne, sea salt, and black pepper. Mix thoroughly and form into 16 balls. Bake for 15-20 minutes until cooked through.
Finishing Pilaf
  1. In a bowl, combine cooked quinoa, roasted cauliflower and carrots, cilantro, parsley, red onion, peas, raisins, olives, and almonds. Gently fold together until evenly mixed.
Preparing Sauce
  1. In a bowl, whisk tahini, lemon juice, sea salt, black pepper, garlic powder, honey, turmeric, and enough water to achieve a pourable consistency.
Serving
  1. To assemble, spoon pilaf into a bowl, add arugula and meatballs, and drizzle with turmeric lemon tahini sauce. Enjoy!

Notes

Leftovers can be stored for up to three days in the refrigerator. For freezing, portion into airtight containers for up to a month. To reheat, use an oven or microwave. Customize with your choice of proteins or grains.