Moroccan Chermoula Meatballs with Zucchini
Tender meatballs braised in a rich sauce of chermoula and tomato with chunks of zucchini, all cooked together in one pan until deeply flavorful and saucy. North African inspired comfort food that comes together quickly and tastes like you spent all day in the kitchen.
Ingredients
- 1 onion finely diced
- 1 tbsp olive oil
- 3 lbs ground beef
- 1 bunch Italian parsley
- 1 tbsp kosher salt
- 2 large green zucchini cut into 1-in thick slices on the diagonal
- 1 jar Mina Tomato Chermoula Simmer Sauce
- 1 15 oz can tomato sauce
Instructions
- Finely dice an onion and saute it in a large pot on low heat with 2 tbsp of olive oil for 30 minutes. Turn the onions every 5 minutes so that they don't burn. Let cool.
- Preheat oven to 400° and line a tray with parchment paper.
- In a large mixing bowl, add sauteed onions, ground beef, chopped Italian parsley, panko breadcrumbs, and kosher salt. Mix well with your hands.
- Roll the meat mixture into 2 inch round balls and flatten slightly on the tray. There should be about 30 balls in total. Bake for 15 minutes to render the fat.
- Mix together chermoula sauce and tomato sauce. Pour half of the mixture into a large enameled cast iron braiser.
- Add the meatballs to the braiser and place zucchini slices between the meatballs in a pattern. Sprinkle salt over the zucchini.
- Pour over remaining sauce mixture. Bring pot to a boil, cover and simmer for 30-45 minutes until the meatballs and zucchini are cooked all the way through. Serve with basmati rice and a delicious salad.