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Moroccan-Spiced Meatballs

Moroccan-Spiced Meatballs with Spinach, Couscous, and Homemade Pita Chips

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On the menu Dec 31 — Jan 6

Chef Taylor adores the warming, earthy, aromatic flavors of Moroccan cuisine, and couldn’t resist bringing them back again this week. She’s blending ground beef with ras el hanout (new ingredient alert!), a Moroccan spice blend combining cumin, cardamom, cinnamon, and ginger, along with smoky harissa and bright green mint, oregano, and parsley. It’s all rolled into meatballs and served in a tomato sauce with more spices and harissa, plus couscous and crispy, golden pita chips on the side for dipping.

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    • Calories 930
    • Protein 53g
    • Total Carb 99g
    • Total Fat 36g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • pita breads
      • 2
      • pita breads
    • milk
      • 8 ounces
      • milk
    • orange bell pepper
      • 1
      • orange bell pepper
    • mint
      • 1/8 ounce
      • mint
    • oregano
      • 1/8 ounce
      • oregano
    • parsley
      • 1/8 ounce
      • parsley
    • lemon
      • 1
      • lemon
    • garlic
      • 4 cloves
      • garlic
    • Israeli couscous
      • 1/2 cup
      • Israeli couscous
    • baby spinach
      • 2 ounces
      • baby spinach
    • ras el hanout
      • 1 teaspoon
      • ras el hanout
    • harissa
      • 2 teaspoons
      • harissa
    • ground beef
      • 12 ounces
      • ground beef
    • 15-ounce can crushed tomatoes
      • 1
      • 15-ounce can crushed tomatoes

    What You’ll Need

    • olive oil
    • eggs
    • kosher salt
    • black pepper
    • 8" medium pot
    • aluminum foil
    • 2 baking sheets

    Allergens