Moroccan Rice Meatballs
Infused with the enticing flavors of North Africa, Moroccan Rice Meatballs are a delightful fusion of tender ground lamb (or beef) and aromatic spices like cumin, coriander, and cinnamon. Blended with cooked basmati rice, fresh herbs like parsley and cilantro, and a hint of garlic, these juicy meatballs are simmered to perfection in a rich, spiced tomato sauce that’s both hearty and vibrant. This recipe combines warming ingredients with an authentic Moroccan twist, making it a comforting yet exotic dish that’s ideal for weeknight dinners or special occasions. Serve these flavorful meatballs over fluffy couscous, with warm bread, or alongside extra rice for a satisfying meal your family and guests will love. Perfectly suited for adventurous palates, "Moroccan Rice Meatballs" is an easy-to-make dish packed with savory charm and global appeal.
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Recipe Information
Ingredients
- 500 g Ground lamb (or beef)
- 150 g Cooked basmati rice
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Ground cinnamon
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Fresh cilantro, chopped
- 1 Egg
- 50 g Breadcrumbs
- 2 tbsp Olive oil
- 400 g Tomatoes, diced
- 2 tbsp Tomato paste
- 250 ml Chicken broth
- 1 tsp Paprika
- 1 tsp Sugar
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
In a large mixing bowl, combine ground lamb (or beef), cooked basmati rice, finely chopped onion, minced garlic, ground cumin, ground coriander, ground cinnamon, parsley, cilantro, egg, breadcrumbs, salt (1/2 tsp), and black pepper (1/4 tsp). Mix well until all ingredients are evenly incorporated.
Form the mixture into small, golf-ball-sized meatballs and set aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, turning occasionally, and cook until browned on all sides (about 6–8 minutes). Remove meatballs from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add diced tomatoes, tomato paste, chicken broth, paprika, sugar, remaining salt (1/2 tsp), and black pepper (1/4 tsp). Stir well and bring to a gentle simmer.
Return the browned meatballs to the skillet, nestling them into the tomato sauce. Cover the skillet with a lid and let simmer on low heat for 20 minutes, stirring occasionally to ensure even cooking.
Taste the sauce and adjust the seasoning if needed.
Sprinkle with additional fresh parsley or cilantro before serving. Serve hot with additional rice, bread, or couscous on the side.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 4255 mg | 185% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 28.1 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 301 mg | 23% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3360 mg | 71% | |
*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.
