Moroccan Beef, Mushroom Kefta Meatballs, Tomato Sauce
Do you have the back-to-school blues? We do too. So long, summer vacation! When school is in session, we find ourselves shuttling around from work to soccer games, debate team, and dance class. Dinner sometimes feels like an afterthought.
Don’t get stuck in a quick dinner rut! Spice up your weeknights with our recipes for FIT global meatballs. Moroccan Beef, Mushroom Kefta Meatballs save on calories and saturated fat by substituting chopped mushrooms for half the beef. Rich in flavor of cumin, cinnamon, and fresh herbs, we promise you won’t miss the extra meat.
For more quick dinner recipes, we recommend sheet pan meals, like our Sheet Pan Ginger Honey Shrimp, Vegetables; Sheet Pan Tofu, Vegetable Fajitas; or Sheet Pan Salmon, Bok Choy, Crispy Sweet Potato Ribbons.
Moroccan Beef, Mushroom Kefta Meatballs, Tomato Sauce
Moroccan Beef, Mushroom Kefta Meatballs save on calories and saturated fat by using a mushroom-beef blend. We promise you won’t miss the extra meat.
Serving size: 4 meatballs + 1/4 cup sauce; Makes 5 servings
Ingredients
| FOR THE TOMATO SAUCE |
| 1 1/2 teaspoons canola oil |
| 1/4 cup diced yellow onion |
| 1 teaspoon minced garlic |
| 3/4 teaspoon paprika |
| 3/4 teaspoon ground cumin |
| 3/4 teaspoon cinnamon |
| 1 1/2 cups canned crushed tomatoes |
| 1/3 cup water |
| 3/4 teaspoon salt |
| 2 teaspoons chopped cilantro |
| 2 teaspoons chopped parsley |
| FOR THE MEATBALLS |
| 1 tablespoon canola oil |
| 1 pound finely chopped mushrooms |
| 1 cup finely chopped yellow onion |
| 1 cup finely chopped bell pepper |
| 2 teaspoons ground cumin |
| 1/2 teaspoon cinnamon |
| 10 ounces ground beef, 20% lean |
| 3 tablespoons chopped parsley |
| 3 tablespoons chopped cilantro |
| 1 egg, beaten |
| 1/3 cup panko breadcrumbs |
Instructions
RD Tip: Cook meatballs and sauce in a crockpot for a quick back to school meal.
To prepare Tomato Sauce: Heat oil in a pot. Sauté onions and garlic until translucent. Add paprika, cumin and cinnamon. Cook until fragrant. Stir in crushed tomatoes and water. Simmer for 20 minutes. Add salt, cilantro and parsley into sauce. Hold sauce hot until ready to use.
To prepare Beef, Mushroom “Kefta” Meatballs:
- Heat oil in a sauté pan. Sauté mushrooms, onions and peppers until all liquid is cooked out of vegetables. Add cumin and cinnamon and continue cooking until fragrant.
- In a bowl, combine sautéed vegetable mixture, beef, parsley, cilantro, egg and breadcrumbs until evenly mixed.
- Portion mixture into a 2 tbsp portion and roll into balls. Place meatballs on a sheet tray prepared with nonstick cooking spray.
- Bake meatballs in a 375°F oven until golden brown and cooked through, about 15-20 minutes. Serve meatballs with reserved tomato sauce.
Nutrition information per serving: 260 calories, 15 g fat, 4 g saturated fat, 470 mg sodium, 15 g carbohydrates, 7 g sugar, 4 g fiber, 18 g protein
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