Moroccan Beef Meatballs
Dive into the bold and aromatic world of Moroccan cuisine with these irresistible Moroccan Beef Meatballs. Crafted with perfectly seasoned ground beef infused with warm spices like cumin, coriander, cinnamon, and paprika, these meatballs are a flavor-packed delight. Simmered in a rich and zesty tomato and harissa sauce with a hint of honey for balance, they deliver the perfect harmony of sweet and spicy notes. This one-pot dish comes together in under an hour, making it an ideal choice for weeknight dinners or entertaining. Serve these tender, saucy meatballs over fluffy couscous, alongside warm flatbread, or atop steamy rice, and garnish with fresh cilantro for a vibrant finish. Get ready to transform simple ingredients into a Moroccan-inspired feast!
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Recipe Information
Ingredients
- 500 grams ground beef
- 60 grams breadcrumbs
- 1 piece large egg
- 3 pieces garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon cinnamon
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 piece onion, finely chopped
- 400 grams canned crushed tomatoes
- 2 teaspoons harissa paste
- 1 teaspoon honey
- 2 tablespoons fresh cilantro, chopped
- 120 milliliters water or beef stock
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, egg, half of the minced garlic, ground cumin, ground coriander, paprika, cinnamon, salt, and pepper. Mix well until thoroughly combined.
Shape the mixture into small meatballs, about 1 inch in diameter. You should have around 18-20 meatballs.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the meatballs in batches, browning them on all sides (about 2-3 minutes per batch). Remove the browned meatballs and set them aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion until translucent, about 5 minutes. Add the remaining minced garlic and cook for 1 more minute.
Stir in the crushed tomatoes, harissa paste, honey, and water (or beef stock). Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
Return the browned meatballs to the skillet, nestling them into the sauce. Cover with a lid and simmer on low heat for 20-25 minutes, until the meatballs are cooked through and the sauce has thickened.
Taste the sauce and adjust the seasoning with more salt or pepper if needed.
Sprinkle chopped cilantro over the meatballs before serving. Serve warm with couscous, flatbread, or rice.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 857 mg | 37% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.2 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 86 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 628 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
