• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

334 Cals 36 Protein 18 Carbs 15 Fats
TOTAL TIME:
4 hrs
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American
Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner.
INGREDIENTS
For the sauce:
1 onion, chopped
2 14-ounce cans no salt added diced tomatoes
1½ teaspoons sweet paprika
1½ teaspoons cumin
1 teaspoons kosher salt
½ teaspoons hot paprika
¼ teaspoons freshly ground black pepper
½ cup green olives, chopped
For the meatballs:
1 pound 93% lean ground beef
½ cup finely diced onion
2 teaspoons paprika
1 ½ teaspoons cumin
½ teaspoons cinnamon
1 teaspoons kosher salt
¼ teaspoons freshly ground black pepper
¼ teaspoons hot paprika
2 tablespoons chopped fresh parsley
¼ cup chopped fresh cilantro, divided
Cooked brown rice or cauliflower rice, for serving (optional)
INSTRUCTIONS
Slow Cooker Directions:
Place the onions in a bowl and microwave about 2 minutes to sweat them out (or you can saute on the stove).
Add all sauce ingredients to the slow cooker. Stir to combine.
In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.
Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.)
Place the meatballs on top of the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours.
Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.
Instant Pot Directions:
Press saute and spray the cooking insert with oil, add the onions and saute 3 to 5 minutes, until softened.
Add the remaining sauce ingredients and stir to combine.
In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.
Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.)
Place the meatballs on top of the sauce, cover and cook high pressure 15 minutes, natural release.
Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.
Serving: 5meatballs with sauce, Calories: 334kcal, Carbohydrates: 18g, Protein: 36g, Fat: 15g, Saturated Fat: 4.5g, Cholesterol: 95mg, Sodium: 977mg, Fiber: 6g, Sugar: 8gBlue Smart Points:4Green Smart Points:4Purple Smart Points:4Points +:9