Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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These tender meatballs have a mild, warm spice. Chopped cilantro at the end adds a nice burst of freshness. You can substitute ground chicken, if desired.

Adam Hickman
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Iain Bagwell; Food Styling: Catherine Crowell Steele; Prop Styling: Audrey Davis

Recipe Summary test

active:
35 mins
total:
35 mins
Yield:
Serves 4 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bread cubes in a bowl; pour milk over bread. Let stand 5 minutes.

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  • Gently combine soaked bread cubes, beef, cumin, coriander, pepper, 1/4 cup cilantro, and 1/8 teaspoon salt in a medium bowl. Gently shape into 12 (1 1/2-inch) meatballs.

  • Heat a Dutch oven over medium-high. Add oil to pan; swirl to coat. Add meatballs in a single layer; cook, turning to brown on all sides, about 4 minutes. Transfer meatballs to a plate. Add squash, onion, and garlic to pan; cook, stirring occasionally, 3 minutes. Add stock, scraping pan to loosen browned bits. Add remaining 1/2 teaspoon salt; cook until liquid is reduced by half, about 6 minutes. Add tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Stir in cauliflower; cover and cook 3 minutes. Return meatballs to pan; cover and cook just until meatballs are cooked through, 6 to 8 minutes. Sprinkle with remaining 1/4 cup cilantro.

Nutrition Facts

335 calories; fat 13.1g; saturated fat 3.3g; mono fat 7.1g; poly fat 1.6g; protein 29g; carbohydrates 29g; fiber 7g; cholesterol 62mg; iron 5mg; sodium 556mg; calcium 120mg; sugars 10g; added sugar 1g.
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