Moroccan Meatballs in Tomato Sauce
Dive into the rich, aromatic flavors of Moroccan cuisine with these tender Moroccan Meatballs in Tomato Sauce. A perfect fusion of ground beef and lamb is seasoned with warm spices like cumin, coriander, cinnamon, and paprika, creating irresistible, fragrant meatballs. They're gently simmered in a vibrant, harissa-spiked tomato sauce until perfectly cooked and infused with flavor. This comforting, one-pan dish is surprisingly easy to make and ready in under an hour, making it ideal for weeknight dinners or impressing guests. Serve these Moroccan meatballs with fluffy couscous, steamed rice, or crusty bread to soak up every last drop of the luscious sauce. Perfectly spiced and utterly satisfying, this dish is a must-try for lovers of global cuisine!
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Recipe Information
Ingredients
- 500 g ground beef
- 250 g ground lamb
- 1 medium, finely chopped onion
- 60 g breadcrumbs
- 1 large egg
- 3 minced garlic cloves
- 3 tbsp, finely chopped fresh parsley
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp cinnamon
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 800 g canned crushed tomatoes
- 1 tbsp harissa paste
- 1 tsp sugar
- 120 ml water
Instructions
In a large mixing bowl, combine the ground beef, ground lamb, finely chopped onion, breadcrumbs, egg, minced garlic, parsley, paprika, cumin, coriander, cinnamon, salt, and black pepper.
Mix the ingredients thoroughly until evenly combined. Avoid overmixing to prevent tough meatballs.
Using your hands, form the mixture into small meatballs, approximately 2.5 cm (1 inch) in diameter. Set the meatballs aside on a plate or tray.
Heat the olive oil in a large skillet or deep pan over medium heat.
Add the meatballs in batches, searing them for 2-3 minutes on each side until browned. They don't need to cook through at this stage. Remove the browned meatballs and set them aside.
In the same pan, add the canned crushed tomatoes, harissa paste, sugar, and water. Stir to combine and bring the sauce to a simmer.
Return the meatballs to the pan, gently nestling them into the tomato sauce.
Reduce the heat to low, cover, and simmer for 25-30 minutes, occasionally stirring gently to prevent sticking. The meatballs should cook through, and the sauce should thicken slightly.
Taste the sauce and adjust the seasoning with extra salt or pepper if needed.
Serve the Moroccan meatballs hot, garnished with additional parsley. Pair them with crusty bread, couscous, or rice for a complete meal.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.7 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 695 mg | 15% | |
*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.
