Moroccan Meatballs


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1 lb. Ground Round Beef
1 Egg, (or 2 Egg Whites)
½ teaspoon Chili Powder
2 Onions, minced
½ cup Fresh Parsley, chopped
Salt and Pepper to taste
16-oz. can Tomatoes, broken up well
½ teaspoon Curry Powder
½ teaspoon Cinnamon
1 teaspoon Cumin Seeds (or ½ teasp. ground)

Combine ground round with eggs and chili
Powder. Add about ¼ cup of minced onions.
Add parsley, salt and pepper and mix lightly.
Shape into 16 small meatballs. Brown in non-
stick skillet. Drain and discard any fat. Stir
in remaining ingredients. Cover and simmer
10 minutes, stirring occasionally, until nearly
all liquid evaporates. SERVES: 4 as main
course.

Related:

World’s finest USDA Prime Steaks – MyButcher.com

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