Couscous and roasted carrots with spiced meatballs
1 pound carrots, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
coarse salt and ground pepper
3/4 pound ground beef chuck (85% lean)
1 1/2 teaspoons reserved spice mix (see Menu's post)
1/2 teaspoon ground cinnamon
2 tablespoons finely chopped fresh cilantro leaves
1 bunch scallions, white and green parts separated, half of each minced and remaining thinly sliced
1 large egg, lightly beaten
1 cup couscous
1/2 cup sliced almonds, toasted
lemon wedges, for serving
Preheat oven to 450 degrees. On a rimmed baking sheets, toss carrots with 2 teaspoons oil and season with salt and pepper. Roast until tender and golden, 20 minutes, tossing halfway through.
In a medium bowl, combine beef, spice mix, cinnamon, cilantro, minced white and green scallions, and egg; season with salt. With hands, gently mix to combine and form into 16 meatballs. In a large skillet, heat 1 tablespoon oil over medium-high. Cook meatballs until browned on all sides, about 8 minutes total. Add 1/4 cup water, cover, and reduce heat to low. Cook until meatballs are just cooked through, 5 minutes.
Notes: After consuming this dish, we were not fond of the meatballs. They need some work. Any suggestions are welcome! Everything else was fantastic!
Oh what a treat! I ran down stairs to grab my last bag of carrots out of the freezer and I found a little Cadbury creme egg hiding in the grocery bag! I forgot I bought that. Natalie will be excited to see it as I bought it for her. Apparently, she forgot about it too.
Thanks for stopping in on this cold, blustery evening!
Source: Everyday Food