Go for a cinnamon infused dinner tonight!
It’s time for the Christmas Wheel of Food! We invited our foodie friends to give it a whirl and whip up a recipe using a traditional holiday ingredient, and we’ve had some real winners!
Wendy Paul shares a savory recipe for Moroccan meatballs infused with cinnamon. She shares why all the flavors work well together, and some creative ways to serve them.
Core 7 Fueled Cookbook by Wendy Paul
- 1 lb. ground turkey, beef or chicken
- or 1 lb. frozen meatballs
- 1 tsp. cinnamon
- 1 tsp. cardamom
- 1 tsp. coriander
- 1 tsp. basil
- ½ tsp. garlic powder
- 1 tsp. kosher salt
- 28 oz. crushed tomatoes
- 1 small onion, diced
- 1 tbsp. olive oil, or vegetable oil
In a small bowl, combine the ground turkey, garlic, basil, and salt and pepper to taste. Combine gently, not over mixing. Form small meatballs using a cookie scoop or your hand. Place the meatballs in a large skillet, heated on medium, with some oil to brown.
Once the meatballs are browned, add the diced onion, and stir until the onions are tender and the meatballs have browned. Then add the tomatoes, remaining seasonings, cinnamon, cardamom, coriander and simmer on low heat for 15 minutes. Serve over noodles, rice or on skewers for your next party.