Cumin-Spiced Meatballs with Couscous and Roasted Carrots

4 Jun

ground beef
1 onion
ground coriander
powdered garlic
salt and pepper
one package of Near East pine nut couscous
chopped green scallions
carrots, peeled and cut into 1″ pieces

Preheat the onion to 425 degrees.

Toss the carrots in a little olive oil and salt and pepper and spread o a baking sheet.  Bake for about 30 minutes.

In the meantime, chop the onion and place the pieces into a hand blender or food processor with the spices (and don’t skimp on the spices!).

Blend the onion until you get an “onion paste”.

Put the ground beef into a large bowl and add the onion paste.

Mix together and form small meatballs.

Fry the meatballs in a little oil in a cast iron skillet, until cooked through.

Meanwhile, prepare the couscous according to the package directions.  When done, add in the chopped scallion.

Serve all together.  This goes great with a tzatziki or other yogurt-type sauce. Also you can freeze the extra meatballs.


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