Moroccan Meatballs with Herbed Slaw

Name: Moroccan Meatballs with Herbed Slaw
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: Slaw 3 tbsp canola oil; 2 tbsp EACH lemon juice and red wine vinegar; 1 clove garlic, minced; 1 tsp EACH Dijon mustard and liquid honey; 1/2 tsp EACH ground cumin, salt and pepper; 2 cups each shredded purple and green cabbage; 1 cup carrot matchsticks; 1/2 cup shaved red onion; 1/4 cup EACH finely chopped parsley and fresh mint; Meatballs 1 cup no salt added kidney beans, drained and rinsed; 2 eggs; 1/2 onion, grated; 4 cloves garlic, minced; 2 tsp each ground cumin and coriander; 1/2 tsp ground cinnamon; 1 lb (500 g) extra lean ground beef; 1/4 cup dried breadcrumbs; 1 tsp each salt and pepper; 3 whole-wheat pita pockets, toasted

in All Recipes, Ground Beef, Meatballs Oven

Moroccan Meatballs with Herbed Slaw

Prep Time: 25
Cook Time: 20
Total Time: 45
Serving: 6

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Directions

Slaw: In a large bowl, whisk oil with lemon juice, vinegar, garlic, mustard, honey, cumin, salt and pepper. Add cabbage, carrot and onion; toss to coat. Let stand at room temperature for 30 minutes. Stir in parsley and mint.

Meatballs: Preheat oven to 400°F (200°C). In a large bowl, mash kidney beans with a potato masher until just thoroughly mashed. Add eggs, onion, garlic, cumin, coriander and cinnamon; stir to combine. Add beef, breadcrumbs, salt and pepper. Gently mix well. Form into 24 meatballs.

Arrange meatballs on a greased foil-lined baking sheet. Bake for 20 minutes or until golden brown and an instant-read thermometer registers 160°F (71°C) when inserted into center of meatball. Serve with slaw and toasted pita.