Moroccan Meatballs with Herbed Slaw and Whole Wheat Flatbreads

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Moroccan Meatballs

Moroccan Meatballs with Herbed Slaw and Whole Wheat Flatbreads

  • Author: Recipe and image courtesy of Canada Beef – www.canadabeef.ca
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: Serves 6 1x
  • Category: Dinner

Description

Ground beef and smashed kidney beans are seasoned with warm spices and formed into delicious meatballs packed with protein and fibre – perfect for make-ahead lunches and quick weeknight dinners. Use white kidney beans if you don’t want the kids to spot them.


Scale

Ingredients

Slaw

  • 3 tbsp canola oil
  • 2 tbsp EACH lemon juice and red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp EACH Dijon mustard and liquid honey
  • ½ tsp EACH ground cumin, salt and pepper
  • 2 cups EACH shredded purple and green cabbage
  • 1 cup carrot matchsticks
  • ½ cup shaved red onion
  • ¼ cup EACH finely chopped parsley and fresh mint

Meatballs

  • 1 cup no salt added kidney beans, drained and rinsed
  • 2 eggs
  • ½ onion, grated
  • 4 cloves garlic, minced
  • 2 tsp EACH ground cumin and coriander
  • ½ tsp ground cinnamon
  • 1 lb (500 g) extra lean ground beef
  • ¼ cup dried breadcrumbs
  • 1 tsp EACH salt and pepper
  • 3 whole-wheat pita pockets, toasted

Whole Wheat Flatbread
Recipe courtesy of Good in Every Grain – goodineverygrain.ca

  • 2¼ tsp of dry active yeast
  • 1 cup whole wheat pastry flour
  • 1 cup all–purpose flour
  • 1/2 tsp kosher salt
  • 1 tsp sugar
  • 1 tbsp vegetable oil
  • 3/4 cups warm water

Instructions

Slaw:

In a large bowl, whisk oil with lemon juice, vinegar, garlic, mustard, honey, cumin, salt and pepper. Add cabbage, carrot and onion; toss to coat. Let stand at room temperature for 30 minutes. Stir in parsley and mint.

Meatballs:

Preheat oven to 400°F (200°C). In a large bowl, mash kidney beans with a potato masher until just thoroughly mashed. Add eggs, onion, garlic, cumin, coriander and cinnamon; stir to combine. Add beef, breadcrumbs, salt and pepper. Gently mix well. Form into 24 meatballs.

Whole Wheat Flatbreads:

Combine the warm water and sugar in a bowl. Stir to dissolve. Sprinkle the yeast over the top and let that become foamy (approximately 5-6 minutes). While that is foaming, combine flours and salt in a large bowl. Mix well. Pour foamy, yeast water mixture into flour mixture. Stir until a dough ball forms. Knead for 3-4 minutes or until smooth and stiff. Add flour to prevent sticking. Place dough in a lightly oiled bowl, cover with a clean kitchen cloth and allow to rise (1-1.5 hours). Divide dough into small balls. On a floured surface, roll balls out until flat or 1/4 inch think – you don’t want them super think or they wont cook properly! Cook in a hot skillet with a little oil for 3-4 minutes on each side.


Notes

Serve with tomato and cucumber slices for a bright and fresh complement to the meatballs. Or, serve with a dollop of assorted dips such as hummus, baba ghanoush or tzatziki. Replace cabbage and shredded carrot with a bagged coleslaw blend. Substitute kidney beans with black beans, navy beans or chickpeas. Trying to sneak the beans in? Use white beans and mash until very smooth – even the pickiest of eaters will never notice!

To top the flatbread:
Here’s the fun trick, you can top your flatbread with any number of ingredients or combinations of fruit, vegetables, sauces, cheeses and meats! Think of it as a gourmet pizza and add what you and your family want! Some of our favourite toppings combos are:
• Portobello mushrooms, one shallot, mozzarella cheese and Parmesan cheese, pesto sauce, fresh spinach and crumbled ground beef.
• Ground beef, chopped onion and dill pickles and cheddar cheese with a drizzle of mustard and/or ketchup for a classy cheeseburger flatbread appetizer.
• Thinly sliced steak, whiskey caramelized onions and horseradish aioli
After topping your flatbread, simply place flatbread on a baking sheet, bake in the oven for 5 minutes at 400°C and broil until cheese (if applicable) is melted – this only takes a minute or two so watch carefully so it doesn’t burn!


Nutrition

  • Serving Size: 4 meatballs
  • Calories: 457
  • Sodium: 863 mg
  • Fat: 20 g
  • Saturated Fat: 5.7 g
  • Carbohydrates: 39.5 g
  • Fiber: 8.2 g
  • Protein: 30.4 g

Keywords: Moroccan Meatballs, Herbed Slaw, Whole Wheat Flatbreads