Moroccan Meatballs with Herbed Slaw and Whole Wheat Flatbread - Ontario Beef
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Moroccan Meatballs with Herbed Slaw

Moroccan Meatballs with Herbed Slaw

  • Author: Recipe and image courtesy of Canada Beef
  • Prep Time: 25 min
  • Cook Time: 20 min
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Quick Meals


Ground beef and smashed kidney beans are seasoned with warm spices and formed into delicious meatballs packed with protein and fibre – perfect for make-ahead lunches and quick weeknight dinners. Use white kidney beans if you don’t want the kids to spot them.




3 tbsp canola oil

2 tbsp EACH lemon juice and red wine vinegar

1 clove garlic, minced

1 tsp EACH Dijon mustard and liquid honey

½ tsp EACH ground cumin, salt and pepper

2 cups each shredded purple and green cabbage

1 cup carrot matchsticks

½ cup shaved red onion

¼ cup EACH finely chopped parsley and fresh mint


1 cup no salt added kidney beans, drained and rinsed

2 eggs

½ onion, grated

4 cloves garlic, minced

2 tsp each ground cumin and coriander

½ tsp ground cinnamon

1 lb (500 g) extra lean ground beef

¼ cup dried breadcrumbs

1 tsp each salt and pepper

3 whole-wheat pita pockets, toasted


Slaw: In a large bowl, whisk oil with lemon juice, vinegar, garlic, mustard, honey, cumin, salt and pepper. Add cabbage, carrot and onion; toss to coat. Let stand at room temperature for 30 minutes. Stir in parsley and mint.

Meatballs: Preheat oven to 400°F (200°C). In a large bowl, mash kidney beans with a potato masher until just thoroughly mashed. Add eggs, onion, garlic, cumin, coriander and cinnamon; stir to combine. Add beef, breadcrumbs, salt and pepper. Gently mix well. Form into 24 meatballs.

Arrange meatballs on a greased foil-lined baking sheet. Bake for 20 minutes or until golden brown and an instant-read thermometer registers 160°F (71°C) when inserted into center of meatball. Serve with slaw and toasted pita.


Serve with tomato and cucumber slices for a bright and fresh compliment to the meatballs. Or, serve with a dollop of assorted dips such as hummus, baba ghanoush or tzatziki. Replace cabbage and shredded carrot with a bagged coleslaw blend. Substitute kidney beans with black beans, navy beans or chickpeas. Trying to sneak the beans in? Use white beans and mash until very smooth – even the pickiest of eaters will never notice!

Round out your meal by pairing the meatballs and slaw with the whole wheat flatbread recipe below!


  • Serving Size: 4 meatballs
  • Calories: 457
  • Sugar: 6.3 g
  • Sodium: 863 mg
  • Fat: 20 g
  • Saturated Fat: 5.7 g
  • Carbohydrates: 39.5 g
  • Fiber: 8.2 g
  • Protein: 30.4 g
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Whole Wheat Flatbread

  • Author: Recipe courtesy of Good in Every Grain
  • Prep Time: 100 min
  • Total Time: 100 min


Flatbread’s make the perfect appetizer and pizza base! Made from simple ingredients that include whole wheat flour and water, it’s no wonder flatbreads have been a staple in human diets for 5,000 years.

Make our homemade flatbread, brush with a little olive oil and garlic and pop in the oven for a few minutes to serve alongside our Moroccan Meatballs above. Or, top it with some of your favourite pizza toppings! Did someone say Cheeseburger Pizza?



2¼ teaspoons of dry active yeast

1 cup whole wheat pastry flour

1 cup all–purpose flour

½ teaspoon kosher salt

1 teaspoon sugar

1 tablespoon vegetable oil

3/4 cups of warm water


Combine the warm water and sugar in a bowl

Stir to dissolve.

Sprinkle the yeast over the top and let that become foamy (approximately 5-6 minutes).

While that is foaming, combine flours and salt in a large bowl. Mix well

Pour foamy, yeast water mixture into flour mixture.

Stir until a dough ball forms

Knead for 3-4 minutes or until smooth and stiff. Add flour to prevent sticking.

Place dough in a lightly oiled bowl, cover with a clean kitchen cloth and allow to rise (1-1.5 hours).

Divide dough into small balls.

On a floured surface, roll balls out until flat or 1/4 inch think – you don’t want them super think or they wont cook properly!

Cook in a hot skillet with a little oil for 3-4 minutes on each side


Flatbread can be made up to one day ahead as long as they are stored in an airtight container at room temperature!

To top the flatbread:

Here’s the fun trick, you can top your flatbread with any number of ingredients or combinations of fruit, vegetables, sauces, cheeses and meats! Think of it as a gourmet pizza and add what you and your family want! Some of our favourite toppings combos are:

  • Portobello mushrooms, one shallot, mozzarella cheese and Parmesan cheese, pesto sauce, fresh spinach and crumbled ground beef.
  • Ground beef, chopped onion and dill pickles and cheddar cheese with a drizzle of mustard and/or ketchup for a classy cheeseburger flatbread appetizer.
  • Thinly sliced steak, whiskey caramelized onions and horseradish aioli

After topping your flatbread, simply place flatbread on a baking sheet, bake in the oven for 5 minutes at 400°C and broil until cheese (if applicable) is melted – this only takes a minute or two so watch carefully so it doesn’t burn!