August 17, 2011

RECIPE: Moroccan Meatballs over Orzo

I've been really into cinnamon lately, used as an ingredient in a savory dish. It's really good! When I first made this, I was tempted to leave the cinnamon out, but chose to try it... and I'm so glad I did!  The combination of the cinnamon and the jalapeno really "make" this dish.

Moroccan Meatballs

4 servings Fit & Active turkey meatballs (I get these at Aldi)
1 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, minced (if you don't use the seeds or ribs, this is a very mild dish that my kids enjoy--but I like the spiciness of the seeds when the kids won't be eating it)
1/2 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. ginger
1 can crushed tomatoes
pasta, rice, or whole grain for serving... My family loves Orzo pasta, I love quinoa.

Heat oil in a large skillet over medium heat. Add onion and garlic, and cook until onion is soft. Meanwhile, put the meatballs in the microwave to thaw (about 3-4 minutes on high).  To the skillet, add the meatballs, cumin, cinnamon, ginger, tomatoes, and jalapeno. Bring to a boil, then cover and cook over low heat about 10 minutes.  Serve over orzo, rice, quinoa, etc. Makes 4 servings.

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