April 26, 2020

RECIPE: Moroccan Meatballs over Orzo

This is one of my VERY favorite meals!

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.

(Also, I have a memory of making this dish one time and getting jalapeño juice in my eye! My eye wouldn't stop burning, and Jerry was searching home remedies online while I panicked, doing all the remedies he could read. I tried EVERYTHING and the trick that finally worked was a paste of baking soda and water. Who knew?!)

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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
1 (15 oz) can diced tomatoes
1 (15 oz) can 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 all but the orzo in a slow cooker and cook on low for 4-6 hours. Serve over cooked orzo.

Makes 6 servings.

1 comment:

  1. I recently added cinnamon...a lot of cinnamon...to my homemade meatballs on accident and surprisingly they are quite good. Next time I will add it intentionally and more cautiously.


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