Moroccan Meatballs with Citrus-Glazed Carrots & Couscous
A marriage of savory and sweet is the hallmark of Moroccan cuisine, and we’ve brought the two taste sensations together with our bite-size meatballs, which boast a perfect blend of warm cumin and cinnamon and crisp mint and coriander. Tangy citrus-glazed carrots provide a sweet and simple side with this Clean Eating recipe.
3 large carrots, peeled and cut into ½-inch-wide and 2-inch-long matchsticks
1 orange, zested and juiced
1 lb extra-lean ground sirloin
1 egg white
3 cloves garlic, minced
1 oz almonds, finely ground (TIP: Whirl in a clean coffee or spice grinder)
1 tbsp ground coriander
1 tsp dried mint
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp sea salt
Fresh ground black pepper, to taste
In a medium saucepan, bring 1½ cups water to a boil. Add couscous, cover and remove from heat.
In a medium nonstick skillet, heat oil on medium. Add carrots and sauté, stirring occasionally, for 5 minutes. Stir in orange juice and 1 tsp zest. Cover, reduce heat to low and simmer for 8 minutes, until carrots are slightly softened. Remove from heat and keep covered.
In a large bowl, combine sirloin, egg white, garlic, almonds, coriander, mint, cumin, cinnamon, salt and pepper. With your hands, mix well to combine and shape into 48 1-inch balls.
Heat a large nonstick skillet on medium. Working in batches, add meatballs and cook for 7 to 8 minutes, shaking skillet often to brown evenly; do not overcrowd. Meatballs are fully cooked when completely opaque in center. Drain over a large bowl to remove excess fat.
Add remaining zest to couscous and fluff with a fork. Spoon couscous onto serving plates and top with meatballs and carrots, dividing evenly.
Serving Size: 12 meatballs, 1/4 carrots and 1/4 of couscous
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