Moroccan-Style Meatballs with Spring Greens
A flavorful and healthy Moroccan-inspired dish featuring meatballs made with meaty and springy ingredients, served with a side of sautéed shungiku and a dollop of bissara.
Ingredients
- ●1 pound Meaty ground meatYou can use beef, lamb, or a combination of the two.
- ●1 bunch Springy greensYou can use any type of springy green, such as kale or collard greens.
- ●1 cup Bissara (chickpea puree)You can make your own bissara from scratch or use store-bought.
- ●1 cup Shungiku (chrysanthemum greens)You can use fresh or frozen shungiku.
- ●2 teaspoons Moroccan spicesYou can use a pre-mixed Moroccan spice blend or make your own.
- ●2 tablespoons Olive oilYou can use any type of oil, but olive oil is traditional in Moroccan cuisine.
- ●1 teaspoon SaltYou can use any type of salt, but sea salt is recommended.
- ●1/2 teaspoon Black pepperYou can use any type of pepper, but black pepper is traditional.
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large bowl, combine the meaty ground meat, springy greens, bissara, shungiku, Moroccan spices, olive oil, salt, and black pepper.
- 3
Mix the ingredients together with your hands or a wooden spoon until just combined.
- 4
Use your hands to shape the mixture into small meatballs.
- 5
Place the meatballs on a baking sheet lined with parchment paper.
- 6
Bake the meatballs in the preheated oven for 15-20 minutes, or until cooked through.
- 7
While the meatballs are baking, heat a tablespoon of olive oil in a large skillet over medium-high heat.
- 8
Add the shungiku to the skillet and sauté until wilted.
- 9
Serve the meatballs with the sautéed shungiku and a dollop of bissara.
- 10
Garnish with fresh herbs, such as parsley or cilantro, if desired.