Moroccan Meatballs
Dive into the rich, aromatic world of Moroccan cuisine with these irresistible Moroccan Meatballs. Made with a blend of ground beef or lamb, fragrant spices like cumin, paprika, and cinnamon, and fresh herbs like parsley and cilantro, these tender meatballs are simmered in a luscious tomato sauce with a hint of lemon for brightness. Perfectly balanced with savory, sweet, and tangy flavors, this comforting dish is a breeze to prepare in just about an hour. Serve these spiced meatballs over fluffy couscous, alongside rice, or with crusty bread to soak up every drop of the flavorful sauce. Whether you're entertaining guests or enjoying a cozy family dinner, this recipe adds an exotic twist to your table and is sure to become a new favorite.
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Recipe Information
Ingredients
- 500 grams ground beef or lamb
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh cilantro, chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground coriander
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 50 grams breadcrumbs
- 1 piece large egg
- 2 tablespoons olive oil
- 400 grams crushed tomatoes
- 1 tablespoon tomato paste
- 250 milliliters water
- 1 teaspoon sugar
- 1 tablespoon fresh lemon juice
Instructions
In a mixing bowl, combine the ground beef or lamb, half of the finely chopped onion, minced garlic (reserve 1 clove for the sauce), parsley, cilantro, ground cumin, paprika, cinnamon, ground coriander, salt, black pepper, breadcrumbs, and egg.
Mix the ingredients thoroughly until well combined. Roll the mixture into small meatballs, about the size of a ping pong ball, and set aside.
Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Brown the meatballs in batches, turning occasionally to ensure they are golden on all sides. Remove the browned meatballs onto a plate and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Sauté the remaining onion and reserved clove of garlic until softened and fragrant, about 3-4 minutes.
Add the crushed tomatoes, tomato paste, water, ground cumin, paprika, sugar, and a pinch of salt to the skillet. Stir well to combine and bring the sauce to a gentle simmer.
Return the meatballs to the skillet, nestling them into the tomato sauce. Cover the skillet with a lid and let the meatballs simmer in the sauce for 25-30 minutes, stirring occasionally.
Remove the lid, stir in the fresh lemon juice, and simmer for an additional 5 minutes to allow the flavors to meld.
Garnish with additional chopped parsley and cilantro if desired. Serve hot over couscous, rice, or with crusty bread for dipping.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 3686 mg | 160% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 27.7 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 385 mg | 30% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2973 mg | 63% | |
*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.
