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Moroccan Spiced Meatballs Over Pumpkin


For garnish:

  •  Goat Cheese

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  1. In a mixing bowl, knead together beef, dried garlic, dried onion, and parsley until thoroughly mixed and tacky to the touch.
  2. Form the mixtures into golf-sized balls and season the outside of the meatballs. 
  3. Heat a pan to medium-high heat and coat the pan with olive oil. 
  4. Add the meatballs to the pan and flatten slightly so they get a nice sear on each side. About 3-5 minutes per side until crispy and barely pink inside, or can cook longer if desired. Remove the meatballs to a tray or plate.
  5. Add a generous drizzle of oil to the pan, and once the oil is hot, pour off the oil and beef drippings through a strainer into another bowl. 
  6. Immediately add the Urfa Chile flakes to the hot beef-flavored oil in a bowl to infuse into the Chile oil. 
  7. Without cleaning the pan, add the spinach to the pan and cook for 5 minutes, or until wilted. 
  8. Add salt to taste and juice of 1 lemon. 
  9. Reheat the pumpkin or sweet potato purée, season to taste with salt, and add 2 tablespoons of butter if desired for a richer flavor. You can reheat it in the microwave. 
  10. Spread the purée on the bottom of the plate, followed by a few spoonfuls of spinach. Top with 5 meatballs. 
  11. Garnish with goat cheese crumbles, pine nuts, parsley leaves, and a drizzle of Urfa Biber Chile oil. 


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