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Moroccan Meatballs

NYAM. Not Your Average Meatballs: We’ll tell ya why. First of all, we ditched the more familiar Italian flavors and tossed in lemon + orange zest, harissa, ras el hanout (a Moroccan spice blend that usually includes cumin, coriander, turmeric, clove and nutmeg), coconut milk, and breadcrumbs. The result, when covered in the zesty-herby tomato sauce, is, let’s just say, heavenly. Set your meatballs over your farro + barley, and for the love of garlic don’t forget the creamy dreamy labneh!

What’s in your bag:

  • Spiced beef meatballs
  • Zesty tomato sauce
  • Poached farro + barley with roasted mushrooms
  • Mixed greens salad
  • Pomegranate vinaigrette
  • Cucumber + mint labneh 

What you’ll need from home:

  • Oven-safe casserole dish 
  • Aluminum foil
  • Mixing bowl
  • Saute pan

Total prep time:  20 minutes

The Meatballs

  1. Preheat your oven to 350F.
  2. Place the meatballs and sauce in an oven-safe casserole dish. Cover tightly with aluminum foil.
  3. Pop your pan in the oven and set a timer for 18-20 minutes. 
  4. When it dings, check to be sure the meatballs are heated through.  If not, give them a couple more minutes.

The Farro + Barley

  1. Warm a saute pan over medium heat with a pat of butter if ya feel like it. Toss in your farro, add a splash of water, and stir and heat for 5-7 minutes.

The Salad

  1. Grab a mixing bowl and add the mixed greens.
  2. Add S+P to taste.
  3. Smother it with the pomegranate vinaigrette and toss, toss, toss!

Ladle the meatballs onto your plate alongside the farro and dollop some of that labneh on top. Set your salad on the side, and you’re all set! 

That’s it! #Dinnersolved, dinner served.

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