Moroccan Meatballs with Roasted Tomatoes & Chickpeas

1 large egg

1/3 cup panko

1 tsp ground cumin

1/4 tsp ground allspice

1/8 tsp cinnamon

3 cloves garlic, divided

1 lb ground beef

1 pint cherry tomatoes, halved

1 14.5 oz can of chickpeas, rinsed

1 Tbsp. olive oil

1/4 cup crumbled feta

1/4 cup fresh flat leaf parsley, chopped

salt & pepper

Couscous, for serving

1. Heat broiler. In a large bowl beat the egg, then add panko, spices, 1/2 tsp salt & 1/4 tsp pepper. Finely grate in 2 cloves of garlic. Mix in the beef & shape into 12 balls.

2. Transfer the meatballs to a rimmed baking sheet, then broil on rack in the upper portion of oven until browned (3-4 minutes).

3. Reduce oven to 425 degrees. Remove meatballs from oven & carefully pour out any excess fat.

4. In a bowl, toss tomatoes & chickpeas with oil, remaining garlic & 1/4 tsp salt & pepper.

5. Add to the pan with meatballs & roast until tomatoes have softened (about 15 minutes).

6. Remove from oven, top with feta & parsley and serve with couscous.

7. Enjoy!