A tasty and quick take on a Middle Eastern meatball that's inspired by African flavors and has a special addition of cooked quinoa.

Ingredients

Notes

Berbere is spicier while Tan-Tan is milder, so choose your blend based on your heat tolerance.

Directions

Mix all ingredients in a large bowl until evenly distributed. Form mixture into balls that are approximately 1 1/2 inch in diameter. Flatten meatballs slightly. Cook in batches in a pan over medium-high heat or on a grill until the internal temperature reaches 160 degrees.

Serving Suggestions

Serve over rice or a green salad, or make a gyro-style sandwich with pita bread, tzatziki, sliced cucumber, and tomato.

Yields

6 servings

Thanks To

Molly Martin

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Savory Spice Shop Ingredients
Berbere Ethiopian Style Seasoning 1 oz bag $2.75
Tan-Tan Moroccan Seasoning 1 oz bag $3.15
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