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Main dishes

Moroccan Meatballs

Moroccan Meatballs recipe
photo by:kraft
My friend made this for me when I had a baby, and it was soooo tasty! I still think about those tasty little meatballs ;)!
posted by
patuniamg
on 12/19/2006
time
prep:
15 min
total:
35 min
servings
total:
8 servings, 3 meatballs each
Magazine Acquisition

What You Need

1
cup   brewed MAXWELL HOUSE Coffee, cooled
2
Tbsp.  honey
1-1/2
tsp.  potato starch
2
lb.  ground beef
2
cloves  garlic, minced
2
tsp.  salt
2
tsp.  paprika
1-1/2
tsp.  ground cumin
1/2
tsp.  ground allspice
1
small  onion, thinly sliced

Make It

COMBINE coffee, honey and potato starch; set aside. Mix meat, garlic, salt, paprika, cumin and allspice until well blended. Shape into 24 meatballs.

COOK in large nonstick skillet on medium heat 10 min. or until browned on all sides, stirring occasionally. Increase heat to medium-high.

ADD onions and coffee mixture to skillet; stir until meatballs are evenly coated. Bring just to boil. Reduce heat to medium; simmer 10 min. or until meatballs are cooked through (160°F) and sauce is thickened, stirring occasionally.

Kraft Kitchens Tips

Serving Suggestion
Serve over hot cooked rice along with your favorite hot steamed vegetable.
Make Ahead
Prepare meatballs and cook in sauce as directed; cool completely. Cover tightly and refrigerate up to 24 hours. When ready to serve, place meatball mixture in large saucepan; cook on medium-low heat until heated through, stirring occasionally.
Passover Celebrations
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
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