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Dinner recipe · from the recipe book

Cumin-Spiced Beef Meatballs with Roasted Vegetables

Tender cumin-and-coriander beef meatballs simmered in a warm cinnamon-tomato sauce, served with caramelized roasted cauliflower, zucchini and chickpeas.

Cumin-Spiced Beef Meatballs with Roasted Vegetables

Ingredients

  • 1¼ lb560 gGround beef, 90% lean
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • ⅓ cup chopped20 gFresh parsleychopped
  • 1 tbsp6 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ½ tsp1 gGround cinnamon
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 4⅔ cups florets500 gCauliflowercut into bite-size florets
  • 2 medium400 gZucchinicut into 1-inch pieces
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2 tbsp30 gOlive oil

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment; set out a large oven-safe skillet.
  2. Prepare first: chop the onion, mince the garlic, chop the parsley, cut the cauliflower and zucchini, and pat the chickpeas dry.
  3. On the sheet pan, toss the cauliflower, zucchini and chickpeas with two-thirds of the olive oil, half the paprika and a quarter of the salt. Roast 30–35 minutes, stirring once, until browned at the edges.
  4. Meanwhile, in a bowl mix the egg, breadcrumbs, half the onion, half the garlic, half the parsley, the cumin, the coriander, half the salt and the black pepper. Add the beef and mix gently; shape into 20 meatballs.
  5. Heat the remaining olive oil in the skillet over medium-high heat and brown the meatballs on all sides, about 6 minutes; move them to a plate.
  6. In the same skillet, cook the remaining onion 4 minutes, then stir in the remaining garlic, the tomato paste, the cinnamon and the remaining paprika for 1 minute.
  7. Add the canned tomatoes and the remaining salt, bring to a simmer, and return the meatballs to the skillet.
  8. Move the skillet to the oven alongside the vegetables and bake 15 minutes, until the meatballs reach 160°F (71°C) in the center.
  9. Scatter the remaining parsley over the meatballs and serve with the roasted vegetables and chickpeas.

Check labels: Dairy-free when you buy plain dry breadcrumbs made without milk.

Contains: Egg, Gluten. Some brands contain milk, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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