A delightful Moroccan-inspired casserole featuring spiced meatballs and a medley of vegetables, perfect for a comforting meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the correct temperature from the start.
In a mixing bowl, combine the ground beef, sweet paprika, turmeric, ground ginger, salt, pepper, minced garlic, egg, and finely chopped onion. Mix until well combined.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into small meatballs, about the size of a golf ball.
Use damp hands to prevent the mixture from sticking to your fingers.
Place the meatballs on a baking sheet and bake in the preheated oven for 10 minutes, until browned but not fully cooked.
Baking the meatballs helps them hold their shape and reduces the need for frying.
In a casserole dish, combine the diced tomatoes, green beans, sliced carrots, sweet paprika, turmeric, ground ginger, salt, and pepper.
Mix the vegetables and spices thoroughly for even flavor distribution.
Place the partially cooked meatballs on top of the vegetable mixture in the casserole dish.
Arrange the meatballs evenly for consistent cooking.
Cover the casserole dish with a lid or foil and bake in the oven for 30 minutes.
Covering the dish helps retain moisture and meld the flavors together.
Remove the casserole from the oven and stir in the fresh lemon juice.
Adding lemon juice at the end brightens the flavors of the dish.
Serve the casserole hot with flatbread or couscous.
Garnish with fresh herbs like parsley or cilantro for added color and flavor.
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