Description
Savory and aromatic Moroccan Meatballs are infused with warm spices, fresh herbs, and simmered in a rich, spiced tomato sauce. Perfect as a unique appetizer or as a flavorful main course served with couscous or warm bread.
Ingredients
For the Meatballs
- 1 lb (450g) ground beef or lamb
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 small onion, grated
- 3 garlic cloves, minced
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Tomato Sauce
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Fresh cilantro and parsley (for garnish)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef or lamb, chopped parsley, chopped cilantro, grated onion, minced garlic, breadcrumbs, egg, cumin, coriander, cinnamon, allspice, smoked paprika, salt, and black pepper. Mix until all ingredients are well incorporated, but do not overwork the mixture.
- Shape the Meatballs: Using damp hands, roll the mixture into small balls, about 1 inch in diameter. Place them on a plate or tray as you go, making about 18-24 meatballs.
- Brown the Meatballs: Heat a large skillet over medium heat and add a drizzle of olive oil. Working in batches if needed, add the meatballs and cook until browned on all sides, about 5 minutes total. Remove the browned meatballs and set aside. They do not need to be cooked through at this stage.
- Prepare the Tomato Sauce: In the same skillet, add 2 tablespoons olive oil and sauté the diced onion until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute. Add the crushed tomatoes, tomato paste, cumin, cinnamon, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir to combine and simmer for 5 minutes.
- Simmer the Meatballs: Return the browned meatballs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened and flavors have melded.
- Garnish and Serve: Sprinkle chopped fresh cilantro and parsley over the finished dish. Serve hot, with couscous, rice, or warm flatbread.
Notes
- For an extra touch of authenticity, use a mix of beef and lamb for deeper flavor.
- If the mixture feels too wet, add a few more breadcrumbs; if too dry, add a splash of milk.
- You can make the meatballs in advance and freeze them, uncooked or cooked, for up to 2 months.
- The sauce can also be spiced up with additional chili flakes or harissa.
