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Moroccan-Spiced Meatballs

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

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Recipe Details

Story

We adore the warming, earthy, aromatic spices of Moroccan cuisine. This week, we’re blending those flavors into meatballs by mixing ground beef with ras el hanout, a Moroccan spice blend combining cumin, cardamom, cinnamon, and ginger, along with harissa and bright green mint and parsley. It's served in a smoky tomato sauce over couscous and spinach with crispy, golden pita chips on the side.

Tags

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 920
  • Protein 53g
  • Total Carb 96g
  • 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
  • parsley
    1/8 ounce
    parsley
  • lemon
    1
    lemon
  • garlic
    2 cloves
    garlic
  • Israeli couscous
    1/2 cup
    Israeli couscous
  • baby spinach
    1 ounce
    baby spinach
  • ras el hanout spice mix
    1 teaspoon
    ras el hanout spice mix
  • harissa
    2 teaspoons
    harissa
  • ground beef
    12 ounces
    ground beef
  • crushed tomatoes
    1 can
    crushed tomatoes

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Stack pita and quarter. In a medium bowl, combine milk and 1 pita wedge. Set aside to soak until Step 3; save remaining pita wedges for Step 4. Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Roughly chop mint and parsley leaves, discarding stems. Halve lemon. Mince garlic.

  2. Cook Israeli couscous

    Cook Israeli couscous

    Stir couscous into pot with boiling water, still over high heat, and cook until tender, about 8 minutes. Drain and transfer to a large bowl, reserving pot for Step 5. Pat spinach dry with paper towel and add to bowl with couscous, along with bell pepper, juice of ½ lemon, ¼ teaspoon salt, and pepper as desired. Stir to combine and wilt spinach slightly, then cover with foil to keep warm. Line a baking sheet with foil for next step.

  3. Form meatballs

    Form meatballs

    Gently squeeze milk-soaked pita, discarding excess liquid. Wipe bowl clean, then return soaked pita to bowl and add half of ras el hanout, half of harissa, half of herbs, half of garlic, 1 egg, and ½ teaspoon salt. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then form into 10 equal balls, about 1 inch thick. Arrange meatballs on prepared baking sheet, spacing apart.

  4. Bake meatballs and pita chips

    Bake meatballs and pita chips

    Bake meatballs until beginning to brown, about 5 minutes. Meanwhile, on a separate baking sheet, arrange remaining pita wedges in a single layer. After 5 minutes of meatballs baking, transfer pita to oven (with meatballs) and bake until pita chips are golden and meatballs are cooked through, 10 minutes more.

  5. Make sauce

    Make sauce

    While meatballs bake, heat 2 teaspoons olive oil in pot from couscous over medium-high heat. When oil is shimmering, add remaining ras el hanout, remaining harissa, and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes. Add crushed tomatoes. Bring to a boil, then reduce heat to medium. Simmer until flavors are melded, 6-7 minutes. Stir in juice of remaining lemon and ½ teaspoon salt. Remove pot from heat.

  6. Finish and plate meatballs

    Finish and plate meatballs

    Once baked, add Moroccan-spiced meatballs to pot with sauce, still off heat, and turn to coat. Divide spinach and couscous between serving plates and top with meatballs. Pour over any remaining sauce, garnish with remaining herbs, and serve with homemade pita chips. Enjoy!

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