Moroccan Meatballs with Garbanzo Bean Purée

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Moroccan Meatballs with Garbanzo Bean Purée

Moroccan Meatballs with Garbanzo Bean Purée
Ingredients
Meatballs:
2 lbs. ground lamb
1 cup chopped dried apricots
1/2 cup chopped green olives
1/4 cup chopped fresh parsley
2 tbsp. ground cumin
2 tbsp. paprika
2 tsp. Raley’s Salt
1 tsp. ground pepper
1/2 tsp. cayenne pepper
3 cloves garlic, minced
1 small onion, minced
1 Raley’s Egg
Zest and juice from 1 lemon
1/4 cup Raley’s Vegetable Oil

Garbanzo Bean Purée:
1/2 cup olive oil
3 tbsp. tahini
1 tbsp. ground cumin
1 tsp. Raley’s Salt
1 tsp. ground pepper
1/4 tsp. cayenne pepper
2 cloves garlic
1 (15-oz.) can Raley’s Garbanzo Beans, undrained
1 lemon, zested and juiced
Chopped fresh cilantro (optional garnish)
Directions

Prep: 15 minutes, Cook: 18 minutes, Serves: 6

1. Preheat oven to 350˚F and line a baking sheet* with foil.

2. Combine all meatball ingredients except oil in a large mixing bowl until well mixed. Roll into 2-inch balls.

3. Heat vegetable oil over medium heat in a large skillet. Cook meatballs in small batches for 8 minutes or until golden brown. Place on baking sheet and bake for 10 minutes.

4. While meatballs are baking, purée all Garbanzo Bean Puree ingredients in a blender until smooth. Serve with meatballs and sprinkle with chopped parsley, if you like.

*Be sure to use a baking/cookie sheet with a rim to contain any excess liquid.

Nutritional Information:
750 calories, 38 g protein, 54 g total fat (12 g sat.),
32 g carbohydrate, 7 g fiber, 14 g sugar, 126 mg cholesterol, 1,608 mg sodium,
20 points

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