Description
Enjoy the aromatic flavors of Morocco with these tender, spiced meatballs served alongside a refreshing carrot salad. This recipe combines protein-rich ground beef and lamb, fragrant spices like cumin and coriander, and a zesty tomato sauce, perfectly balanced by the crisp, lemony crunch of shredded carrots. It’s an impressive yet easy dish ideal for weeknights or entertaining.
Ingredients
Units
Scale
For the Moroccan Meatballs
- 250g ground beef
- 250g ground lamb
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh parsley, 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
- 1 egg
- 2 tbsp breadcrumbs
For the Tomato Sauce
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 400g (1 can) crushed tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp sugar
- 2 tbsp fresh cilantro or parsley, chopped
For the Fresh Carrot Salad
- 3 large carrots, peeled and grated or julienned
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp ground cumin
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, ground lamb, grated onion, garlic, cilantro, parsley, cumin, coriander, cinnamon, paprika, salt, pepper, egg, and breadcrumbs. Mix thoroughly with your hands until all ingredients are evenly distributed, but don’t overwork the meat.
- Shape the Meatballs: Roll the mixture into small meatballs, about 1.5 inches in diameter. Place them on a plate and set aside while you prepare the sauce.
- Make the Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes. Stir in cumin and smoked paprika, cooking for another 30 seconds until fragrant. Pour in the crushed tomatoes, then season with salt, pepper, and sugar. Simmer the sauce gently for 5 minutes.
- Cook the Meatballs: Gently nestle the meatballs into the simmering sauce. Cover and cook over medium-low heat for 15–20 minutes, occasionally basting the meatballs with sauce, until they are cooked through. Sprinkle chopped cilantro or parsley over the top before serving.
- Prepare the Carrot Salad: While the meatballs cook, toss the grated carrots in a large bowl with parsley, cilantro, cumin, olive oil, lemon juice, salt, and pepper. Mix well and let sit for at least 10 minutes to allow flavors to meld.
- Serve: Plate the warm meatballs with a generous side of the fresh carrot salad. Enjoy with couscous, rice, or flatbread, if desired.
Notes
- You can use all beef or all lamb if you prefer.
- For extra heat, add a pinch of cayenne pepper to the meatball mix or sauce.
- The carrot salad can be prepared up to a day in advance and refrigerated—just toss again before serving.
- Make the meatballs gluten-free by using gluten-free breadcrumbs.
- Serve with your favorite grain for a heartier meal.
Nutrition
- Serving Size: 1/4 of recipe (meatballs & carrot salad)
- Calories: 430
- Sugar: 9g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0.2g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 120mg
