Moroccan Spiced Meatballs Over Pumpkin
- 1 lb Ground Beef
- 1 1/2 tbsp Marrakesh Sitar Moroccan Blend
- 1 tbsp Spice Tribe California Dried Garlic
- 1 tbsp Spice Tribe California Dried Onion
- 1 bunch of Parsley, chopped
- 8 oz Spinach
- Sweet potato or pumpkin, roasted and purées or 1 can of pumpkin purée
- 1 tbsp Spice Tribe Urfa Biber Chile Flakes
- Juice of 1 lemon
- Olive oil
- Toasted Pine Nuts
- Spice Tribe Sacred Valley Pink Peruvian Salt, to taste
- 2 tbsp Butter (optional)
- Goat Cheese
- In a mixing bowl, knead together beef, dried garlic, dried onion, and parsley until thoroughly mixed and tacky to the touch.
- Form the mixtures into golf-sized balls and season the outside of the meatballs.
- Heat a pan to medium-high heat and coat the pan with olive oil.
- 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.
- 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.
- Immediately add the Urfa Chile flakes to the hot beef-flavored oil in a bowl to infuse into the Chile oil.
- Without cleaning the pan, add the spinach to the pan and cook for 5 minutes, or until wilted.
- Add salt to taste and juice of 1 lemon.
- 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.
- Spread the purée on the bottom of the plate, followed by a few spoonfuls of spinach. Top with 5 meatballs.
- Garnish with goat cheese crumbles, pine nuts, parsley leaves, and a drizzle of Urfa Biber Chile oil.