Shabbat in 2 Hours Moroccan Meatballs 

Now that Raizel is home, food is being eaten up more quickly.

This week she requested Moroccan Meatballs and Moroccan Chickpeas!

I haven’t made this often, so, it is also a bit of an experiment.

The recipe for the chickpeas and the meatballs were actually slightly different, but, since I am a time challenged cook, the recipes sort blurred together.

Ingredients 

Sauce 

1 14 oz can of diced tomatoes 

1 onion, chopped 

2 cloves of garlic 

1 tablespoon of cumin

1 tablespoon of paprika 

1 teaspoon of salt, coriander, turmeric 

1/2 teaspoon pepper 

1/8 teaspoon red hot pepper flakes 

Meatballs 

2 lbs. ground meat

1 egg

1/2 cup oatmeal 

2 cloves of garlic 

1 tablespoon of cumin

1 tablespoon of paprika 

1 teaspoon of salt, coriander

1/2 teaspoon pepper

Instructions 

Place  in crockpot the tomatoes, onion and spices. Mix together the ingredients for the meatballs and shape into desired size. Place meatballs on top of sauce. Cook on low. Adjust seasonings.

Here is the picture uncooked:

  

After a busy day running around, Raizel and I came home to fabulous meatballs! She ate up in 5 minutes.

Here is the picture:

  
Definitely a keeper!

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3 thoughts on “Shabbat in 2 Hours Moroccan Meatballs 

  1. Lynz Real Cooking July 31, 2015 at 2:01 PM Reply

    Sounds good! I love the use of oatmeal it tastes so good and adds texture!

    Liked by 1 person

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