August 17, 2011

RECIPE: Moroccan Meatballs over Orzo

The thought of putting cinnamon in a savory dish seemed so odd to me, so I don't know what possessed me to try this. When I first made it, 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 jalapeño really "make" this dish.

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Moroccan Meatballs

2 (14 oz) bags of frozen meatballs
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 fresh jalapeños, minced
28 oz can diced or crushed tomatoes
1-1/2 tsp sugar
1-1/2 tsp ground cumin
1-1/2 tsp ground cinnamon
1/2 tsp ground ginger
6 servings of cooked orzo

Put the meatballs into a bowl and microwave for about 3-4 minutes to thaw them out.

Heat oil in a large skillet over medium heat. Add onion, garlic, and pepper, and cook gently until the onion is soft. Add the meatballs to the skillet, along with the sugar, cumin, cinnamon, ginger, and tomatoes. Bring the sauce to a simmer, then cover and cook over low heat for about 10 minutes, until meatballs are hot. Serve over orzo.

In the crock pot: Combine al but the orzo in a slow cooker and cook on low for 4-6 hours. Serve over cooked orzo.

Makes 6 servings.

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