Moroccan Meatballs

Moroccan meatballs. The soft and juicy meatballs, classic spices, and lip-smacking spiced sauce all contribute to the deliciousness of this dish. It’s easy to make, and tastes great when paired with couscous, pasta and rice. For extra flavor, brown meatballs prior to cooking the sauce in the same pan, and top with herbs for fresh pop of green. Get ready for a flavor party!

Obviously, the foods that we consume impact our general health and wellbeing, but is eating healthy restricted to fruits and vegetables? The answer, in my opinion, is no. It’s all about a healthy balance of ingredients from all food groups. Well, this meatball recipe is a great example with meat, herbs, spices, and tomatoes.

Moroccan meatballs. These are loaded with classic Moroccan seasoning and served with the delicious tomato based sauce. Onions, garlic, egg, spices and herbs add flavor to the meatballs as well as the sauce. Brown the meatballs before cooking in the sauce to keep them juicy and moist. You can even bake the meatballs to save time. Add a side of traditional couscous , pasta or mashed potatoes for a complete meal.

Moroccan Meatballs Recipe

Meatballs – Ground lamb or beef are perfect to make these meatballs. The meat is flavored with Moroccan spices that includes ground cumin, ground coriander, paprika and turmeric. Apart from these spices, you’ll also need onions, garlic, egg, breadcrumbs, and herbs. With herbs, I opted for a flavorful combo of coriander (cilantro) and mint leaves. Mix all the ingredients and then cook the meatballs until they are browned on all sides.

The sauce – It’s also spiced with Moroccan seasoning alongside onions and tomato passata that contribute to the richness of the sauce. To make this, start with sauteing some onions and garlic. When the onions are soft and garlic is fragrant, you can add the spices. At this stage, make sure the pan is over low heat. Cook this mixture for another 5 minutes before adding in the meatballs. While cooking, they turn soft and juicy making the most delicious meatballs.

Serve – Obviously , the most traditional way to serve these meatballs is with couscous or in pita bread. The second option is the undeniable combo of meatballs and pasta. Mashed potatoes with sautéed asparagus or green beans, rice, or even naan tastes amazing with this dish.

More Meatball Recipes:

• Meatball With Cream Sauce
• Stroganoff Meatballs 
• Spaghetti And Meatballs 
• Mexican Meatballs 
• IKEA Swedish Meatballs with cream sauce 
• Tikka Masala Meatballs 
• Baked Tandoori Chicken Meatballs 
• Meatball With Cream Sauce

Yield: 25 meatballs

Moroccan Meatballs

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Soft, juicy meatballs flavored with classic Moroccan seasoning. Best served with couscous or pita bread!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

Moroccan Seasoning (homemade or store bought):

• 1/2 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper

Meatballs:

• 1 small onion, grated
• 500 g ground (minced) lamb, beef or chicken
• 2 garlic cloves, minced
• 1 egg
• 1 tablespoon chopped coriander (cilantro) leaves
• 1 tablespoon chopped mint leaves
• 1/4 cup breadcrumbs
• 1 tablespoon oil
• Salt and pepper to taste

Sauce:

• 1 tablespoon oil
• 1/4 cup chopped onions
• 1 garlic clove, minced
• 400 g tomato passata
• 2 tablespoons chopped coriander (cilantro) leaves
• Chopped coriander leaves, to garnish

To Serve:

• Couscous, pita bread, rice, or pasta

Instructions

Moroccan seasoning:

1. Combine together turmeric, cumin, coriander, paprika and cayenne pepper in a bowl. Set aside.

Meatballs:

1. Squeeze out all the liquid from onions. Set aside.
2. Combine together half of moroccan seasoning, onions, meat, garlic, egg, coriander (cilantro) leaves, mint leaves and breadcrumbs in a large bowl. Season with salt and pepper.
3. Shape into 25 meatballs.
4. Meanwhile, heat oil in a large frying pan or skillet over medium-high heat.
5. Add meatballs (in batches if needed). Cook until browned on all sides, crisp on the outside, and cooked through, about 10-15 minutes. Remove from pan. Drain on paper towels.
6. Alternatively, bake the meatballs, at 200 C or 400 F, for about 25-30 minutes. Set aside.

Sauce:

1. Add oil to the same pan.
2. When hot, add onions and garlic. Sauté, stirring occasionally, for about 2-3 minutes or until soft.
3. Add remaining Moroccan seasoning. Sauté, stirring, for a few seconds or until fragrant.
4. Add tomato passata. Stir to combine.
5. Season with salt and pepper. Cook, stirring occasionally, for about 2-3 minutes.
6. Add meatballs and chopped coriander (cilantro) leaves. Stir.
7. Simmer for about 6-7 minutes.

Serve:

1. Serve meatballs with couscous, pita bread, pasta, mashed potatoes, or rice.

Notes

• You can substitute tomato passata with canned tomatoes
• Traditionally, these meatballs are served with couscous

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 572Total Fat 27gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 16gCholesterol 140mgSodium 250mgCarbohydrates 43gFiber 4gSugar 4gProtein 39g

The nutritional data is for information purposes only

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