Moroccan Meatballs

Last updated on June 29th, 2018 at 05:39 pm

These Moroccan Meatballs are extra juicy and super delicious with great Moroccan inspired flavors, in a rich and wonderful tomato sauce that will have everyone begging for seconds. 

It’s time for Monday Meatball Mania again! Today I’m taking you on a trip to Morocco, at least flavor wise. In case you’re new here and wondering what this Meatball Mania is all about, let me fill you in.

I started this Monday Meatball Mania in January with my friend Nagi from RecipeTin Eats. The rules are simple, one meatball recipe every last Monday of every month, and that’s it as far as rules go. Whatever crazy and tasty meatball concoctions we come up with, we’ll share with you. Anything goes.

Why meatballs? Because meatballs are great, they’re versatile, and they’re great in and on everything. You can bake them, you can fry them, you can slow cook them, you can stuff them with cheese and make them all gooey and delicious, they’re great in sandwiches, spaghetti and meatballs, meatball casseroles, meatballs in soups, meatballs on pizza, I’d even put them on a salad,  the sky is the limit.

Since I started blogging, over 6 years ago, I discovered my love of experimenting with spices and herbs from all over the world. Although, I’ve never been to Morocco, some common spices and herbs that are used in their cuisine are turmeric, ginger, cinnamon, fennel, paprika, coriander, cumin, saffron, anise, oregano, nutmeg and many others.

I’ve used a few of these in these meatballs and the rich sauce that I’m serving these meatballs in. If you want to get even more traditional, you could even cook these meatballs in a tagine in the oven and serve them over some couscous or bulgur, but for us it was good old spaghetti.

In order to develop all those great flavors in the sauce we do need to simmer the sauce for a bit, so I simmered it for 10 minutes then added the meatballs and simmered it for another 20 minutes. This way the meatballs will be nice and juicy and so full of flavor.

Hope you give these meatballs a try, along with my other one hundred meatballs recipes! I know which ones are my favorite, what are yours?

• Salisbury Steak Meatballs with Gravy and Mashed Potatoes
• Stout Meatballs with BBQ Sauce
• Meatballs with Mushroom Sauce

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Moroccan Meatballs

These Moroccan Meatballs are extra juicy and super delicious with great Moroccan inspired flavors, in a rich and wonderful tomato sauce that will have everyone begging for seconds. 

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: Moroccan

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 5

Calories: 345kcal

Author: Joanna Cismaru

Ingredients

For Meatballs

• 1 lb ground beef
• 1 onion chopped
• 3 cloves garlic minced
• 1 tsp fresh ginger minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp cinnamon
• 1 tbsp smoked paprika
• 1 egg
• 1/2 tsp salt
• 1/4 tsp pepper

For Sauce

• 1 tbsp olive oil
• 1/2 cup beef broth low sodium
• 1/2 tsp ground coriander
• 1 tbsp ground cumin
• 1/4 tsp fennel seeds
• 1/4 tsp red pepper flakes
• 1/4 tsp salt or to taste
• 1/4 tsp pepper or to taste
• 1 onion chopped
• 2 cloves garlic minced
• 1 tsp fresh ginger minced
• 1 tbsp tomato paste
• 2 cups tomato puree or passata
• fresh mint for garnish

US Customary - Metric

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Instructions

• In a large bowl add all the meatball ingredients, and mix well using your clean hands. Shape the meat mixture into medium size meatballs. You should get around 20 meatballs.
• In a large skillet heat the olive oil over medium heat. Add the meatballs and fry until golden brown all around, should take about 7 minutes. If your skillet isn't large enough you may need to do this in a couple batches. Transfer the meatballs to a plate and set aside.
• In the same skillet, deglaze the skillet with the beef broth and stir and scrape all the brown bits at the bottom of the skillet. Bring to a simmer, and stir until there are no more brown bits stuck at the bottom of the skillet.
• Add the coriander, cumin, fennel seeds, red pepper flakes, salt, pepper and stir. Cook for about 1 minute, the liquid should have reduced by half.
• Add the onion, garlic, ginger and tomato paste to the skillet, stir and cook for 3 to 5 minutes or until the onion is soft and translucent.
• Add the tomato puree or passata to the skillet and stir. Bring to a boil and turn down the heat to a simmer. Simmer for 10 minutes, covered, so that it doesn't splatter everywhere, then add the meatballs. Toss the meatballs around in the sauce, then cover the skillet and simmer for another 20 minutes.
• Garnish with fresh mint and serve over pasta or couscous.

Video

Notes

Tomato passata is an uncooked tomato puree that has been strained of seeds and skins. Usually they're found on the bottom shelf in the canned tomato product section. If you cannot find passata, use tomato puree or even crushed tomatoes.

 

Nutritional information assumes about 4 meatballs and sauce per serving and does not include pasta.

 

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

 

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Nutrition

Serving: 282g | Calories: 345kcal | Carbohydrates: 17.05g | Protein: 27.37g | Fat: 19.22g | Saturated Fat: 6.384g | Polyunsaturated Fat: 1.17g | Monounsaturated Fat: 9.215g | Trans Fat: 0.706g | Cholesterol: 113mg | Sodium: 431mg | Potassium: 897mg | Fiber: 3.9g | Sugar: 7.35g | Vitamin A: 58% | Vitamin C: 21% | Calcium: 9% | Iron: 34%

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