Moroccan Meatballs with Mint Sauce

Preheat the oven to 400°F (200°C).

Finely chop the onion and garlic.

In a large bowl, combine ground beef, onion, garlic, parsley, cumin, coriander, cinnamon, paprika, salt, and black pepper.

Add the egg and breadcrumbs to the meat mixture and mix until well combined.

Form the mixture into meatballs, about the size of a golf ball.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the meatballs to the skillet and brown on all sides, about 5-7 minutes.

Transfer the browned meatballs to a baking dish.

In the same skillet, add tomato sauce and chickpeas, stirring to combine.

Pour the sauce over the meatballs in the baking dish.

Squeeze fresh lemon juice over the top.

Cover the dish with foil and bake for 20-25 minutes.

Remove the foil and bake for an additional 10 minutes until the meatballs are cooked through.

Serve hot, garnished with additional parsley and lemon wedges.

Allergens