Moroccan Meatballs in Spicy Sauce
Transform your dinner table with the tantalizing flavors of Moroccan Meatballs in Spicy Sauce, a dish that’s bursting with bold, aromatic spices and layered with rich, slow-simmered goodness. These tender meatballs, a luscious mix of ground beef and lamb seasoned with cumin, cinnamon, and paprika, are browned to perfection before being bathed in a fiery, harissa-spiked tomato sauce. Balanced with garlic, fresh cilantro, and a touch of sweetness, this deeply satisfying dish is perfect for spicing up weeknight meals or impressing at dinner parties. Pair it with fluffy couscous, buttery rice, or crusty bread to soak up every last drop of the vibrant sauce. Quick to prepare and irresistibly fragrant, this recipe is an easy gateway to North African-inspired cuisine.
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Recipe Information
Ingredients
- 500 g ground beef
- 250 g ground lamb
- 100 g breadcrumbs
- 1 large egg
- 3 garlic cloves, minced
- 2 tbsp fresh cilantro, chopped
- 1 tsp paprika
- 1 tsp ground cumin
- 0.25 tsp ground cinnamon
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 red chili, finely chopped
- 400 g canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground coriander
- 1 tbsp harissa paste
- 1 tsp sugar
- 250 ml water
Instructions
In a large mixing bowl, combine the ground beef, ground lamb, breadcrumbs, egg, minced garlic, cilantro, paprika, cumin, cinnamon, salt, and black pepper. Mix thoroughly until well combined.
Using your hands, shape the meat mixture into small, evenly-sized meatballs, about 1 inch in diameter. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking for about 2–3 minutes per side until browned all over. Remove the browned meatballs from the skillet and set them aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the chopped red chili and cook for an additional 1 minute.
Add the crushed tomatoes, tomato paste, ground coriander, harissa paste, and sugar to the skillet. Stir to combine and bring the sauce to a simmer.
Pour in the water and mix well. Return the browned meatballs to the skillet, nestling them into the sauce.
Cover the skillet with a lid and simmer on low heat for 20–25 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.
Taste and adjust seasoning if necessary. Serve hot with crusty bread, couscous, or rice. Garnish with additional chopped cilantro if desired.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.9 g | 234% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 6114 mg | 266% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 42.2 g | ||
| Protein | 178.1 g | 356% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 428 mg | 33% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4538 mg | 97% | |
*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.
