Moroccan Meatball Lettuce Wraps
Easy to put together and delightfully different meatball fare, great for weeknights!
Servings: 4 servings
Calories: 477kcal
Ingredients
- 1.25 pounds ground round
- ½ small onion , minced
- 2 Tablespoons minced fresh parsley
- 1 Tablespoon minced fresh mint
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- Lettuce leaves (to serve)
- Non-fat Yogurt (to serve)
- 1 (14.5 oz) can Garbanzo beans, drained (to serve)
Tabbouleh:
- 2 cups fresh chopped parsley
- 1 large tomato , diced
- ½ English cucumber , diced
- ½ small onion , minced
- ½ cup olive oil
- Juice of 2 lemons
- Salt and pepper to taste
Instructions
- In a large bowl, combine the ground round and the next 8 ingredients (through the pepper) with clean hands. Form into 12-14 meatballs about the size of a ping-pong ball. Heat a cast iron skillet over medium heat and brown on each side the meatballs until cooked through, 8-10 minutes.
- Meanwhile, combine the ingredients for the tabbouleh in a medium bowl. Taste and adjust seasoning if necessary.
- Remove the meatballs from the skillet and drain on paper towels.
- Serve 2 meatballs on top of whole lettuce leaves, topped with tabbouleh, yogurt and garbanzo beans.
Notes
Tip: The tabbouleh will keep in the fridge for several days. Mix it together with couscous, barley, or garbanzo beans to make a whole new dish!
Nutrition
Calories: 477kcal