Recipe: Moroccan Meatballs With Couscous & Dates

Turn Your Old Ground Venison Into Exotic Moroccan Meatballs With This Delicious Recipe!

These meatballs are tender and flavorful, and the unique sauce elevates this dish to something truly crave-worthy. Start by making the sauce and then simmer the browned meatballs in that sauce until cooked through.

Serves 4

Sauce Ingredients

• 2 tbsp. olive oil
• ½ small onion diced
• 2 cloves garlic chopped
• 1 lemon zested
• ½ cup pitted olives (like kalamata) chopped
• ½ cup white wine or sherry
• ¼ cup chicken broth
• 1 (14 oz.) can diced tomatoes
• 1 tsp. light brown sugar
• ½ tsp. red pepper flakes
• ¼ tsp. cinnamon
• Salt and pepper to taste

Sauce Directions

In a large saucepan (big enough to fit all the meatballs in for simmering), heat the olive oil over medium heat. Sauté the onion until soft and translucent, about 3 minutes. Add the garlic, lemon zest, and olives and cook for 1 minute. Add the white wine and let that reduce for 2 minutes. Stir in the broth, tomatoes, sugar, red pepper flakes, and cinnamon. Stir and simmer gently on low heat while you make the meatballs.

Meatball Ingredients

• 2 eggs
• 3 tbsp. tomato paste
• 4 tbsp. finely chopped fresh cilantro or parsley
• 1 tbsp. minced fresh ginger
• 1¼ tsp. ground cumin
• ¼ tsp. ground cinnamon
• 1 lb. ground venison
• ½ cup fine breadcrumbs (or finely ground oats)
• ½ tsp. each salt and pepper
• Vegetable oil for cooking

Meatball Directions

In a medium bowl, mix together the eggs and tomato paste until smooth. Now mix in the fresh parsley or cilantro, ginger, cumin, and cinnamon. Stir in the venison, breadcrumbs, and salt and pepper. Don’t overwork the mix. Roll into 1-inch balls with your hands.

In a large sauté pan, heat about 3 tablespoons vegetable oil over medium heat. Brown the meatballs in batches (they won’t brown as easily if crowded). Transfer meatballs to the pan with the sauce and let simmer for 10 to 15 minutes. Serve over couscous with dates.

Couscous With Dates Ingredients

• 1 cup water
• 1 cup chicken broth
• 1 tbsp. olive oil
• ¼ cup finely chopped dried dates
• 1 cup couscous
• Salt and pepper to taste

Couscous With Dates Directions

Bring the water, broth, and oil to a boil in a small saucepan. Add the couscous and dates, cover tightly and remove from the heat. Let sit for 5 minutes. Fluff with a fork.

Editor’s Note: This article originally appeared in Carnivore Magazine Issue 6.

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