Description
These Moroccan Meatballs are bursting with warm spices and simmered in a savory tomato sauce. With hints of cumin, coriander, and cinnamon, this dish brings authentic North African flavors to your table. Serve them over couscous or with crusty bread for a comforting meal packed with protein and aromatic herbs.
Ingredients
Units
Scale
For the Meatballs
- 1 lb (450g) ground beef or lamb
- 1/2 cup breadcrumbs
- 1 large egg
- 1 small onion, finely minced
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Tomato Sauce
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1 (14 oz) can crushed tomatoes
- 1/2 cup water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp sugar (optional)
- Fresh parsley or cilantro for garnish
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef or lamb, breadcrumbs, egg, minced onion, garlic, parsley, cilantro, cumin, coriander, cinnamon, paprika, salt, and black pepper. Use your hands to mix everything together until well blended but do not overwork the mixture.
- Shape the Meatballs: Roll the mixture into small balls — about 1–1.5 inches in diameter — and place them on a plate or tray. You should get about 20–24 meatballs.
- Sear the Meatballs: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. In batches, add the meatballs and brown on all sides for 5-7 minutes. Remove from the skillet and set aside.
- Make the Tomato Sauce: Add the remaining olive oil to the same skillet. Sauté the diced onion until softened, about 4 minutes. Add garlic, cumin, coriander, cinnamon, and paprika, and cook for another minute until fragrant.
- Simmer with Tomatoes: Pour in the crushed tomatoes, water, salt, black pepper, and sugar. Bring to a simmer, scraping any browned bits from the bottom of the pan. Allow to cook for 5 minutes.
- Return Meatballs & Simmer: Gently return the browned meatballs to the sauce. Cover and simmer for 20–25 minutes, occasionally stirring, until the meatballs are cooked through and the sauce thickens.
- Garnish & Serve: Sprinkle with fresh parsley or cilantro before serving. Enjoy warm with couscous, rice, or crusty bread.
Notes
- You can substitute beef with lamb, or use a mix of both for richer flavor.
- For a spicier kick, add a pinch of cayenne to the meatball or sauce mixture.
- These meatballs freeze well — store in the sauce for up to 2 months.
- Add chopped olives or preserved lemon for a more traditional Moroccan touch.
Nutrition
- Serving Size: 1/4 of recipe (about 5-6 meatballs with sauce)
- Calories: 370
- Sugar: 7g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
