Moroccan Meatballs with Roasted Tomatoes and Chickpeas

Ingredients

• 1 egg
• 1/3 cup bread crumbs (panko)
• 1 teaspoon cumin (ground)
• 1/4 teaspoon allspice (ground)
• 1/8 teaspoon cinnamon (ground)
• 3 cloves garlic (divided)
• 1 pound ground beef
• 1 pint cherry tomatoes (halved)
• 1 can chickpeas (rinsed)
• 1 tablespoon olive oil
• 1/4 cup feta (crumbled)
• 1/4 cup flat-leaf parsley (chopped)
• Salt and pepper to taste
• Couscous (for serving)

Directions

1. Preheat broiler
2. In a large bowl, beat egg, then add panko, spices, 1/2 tsp salt, and 1/4 tsp pepper. Finely grate in 2 cloves garlic. Mix in beef, then shape into 12 balls.
3. Transfer meatballs to a rimmed baking sheet, then broil on a rack in the upper portion of the oven until browned, 2 to 3 minutes. (This took more like 10 when I did it)
4. Reduce oven temperature to 425°F. Remove meatballs from oven.
5. In a bowl, toss tomatoes and chickpeas with oil, remaining clove garlic (thinly sliced), and 1/4 tsp each salt and pepper.
6. Add to pan with meatballs and roast until tomatoes have softened, about 10 minutes.
7. Remove from oven, top with feta and parsley, and serve with couscous.

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