Last updated on April 13th, 2019 at 10:39 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
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
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.
Watch How To Make It
Notes
★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
We Are Makers says
November 29, 2018 at 4:13 pmWhen I’m not playing music, I work as a Sou Chef for a Personal Le Cordon Bleu Chef in Altadena, Los Angeles. She taught me this recipe with just a bit more paprika and cinnamon, (at home I add a lot of garlic), and put it in the instant pot. This dish is so aromatic and flavorful! I make them for dinner gatherings, they are for a sure hit! I’ve also made them with ground turkey, they tasted yummy however they had that turkey texture. I would use beef, buffalo, lamb, or a mixture!
10 out of 10!
Nicole Beaulieu says
November 30, 2018 at 9:59 amThe more garlic the merrier 🙂 Those all sound like fantastic options, we’ll have to try it out!
Bina says
May 5, 2018 at 8:27 amGreat recipe, just stir in some sour cream right at the end to make it absolutely perfect!!
Melissa says
November 21, 2017 at 7:29 amI love meatballs! I have never thought of making them with those flavors. I can’t wait to give theses try. Thanks for sharing😊.
Run 3 says
November 10, 2017 at 8:46 amLovely, my kinda food! Loved that abracadabra slight of hand, too!
Joanna Cismaru says
November 10, 2017 at 9:22 amLOL Thank you!
Karly says
August 10, 2017 at 5:49 pmGirl, you know the way to my heart. Can’t say no to a good meatball! 🙂
Joanna Cismaru says
August 11, 2017 at 6:30 pmYou and me both!
Hilary says
July 31, 2017 at 8:53 amMade this dish last week with the sauce and it was delicious. Added a little orzo rice pasta to the sauce instead of serving it with spaghetti and that worked well. Loved the Moroccan spices and the sauce was one of the best. Thanks!
Joanna Cismaru says
July 31, 2017 at 9:33 amGlad you liked it!
Laura Pankratz says
July 26, 2017 at 11:01 pmHello ! I love meatballs too and enjoy all your great recipes……….I wonder if you have heard about “Porcupine” meatballs ?? I’ve had a good standby recipe for about 50 years and would be happy to share it………….let me know if you’d like it.
Cheers, Laura
Joanna Cismaru says
July 28, 2017 at 6:54 amI have heard of them, but never made them. I’d love the recipe! Feel free to send it to info@jocooks.com
Connie Downing says
July 26, 2017 at 7:24 amMade this for lunch yesterday and served with couscous. I loved it; hubby wasn’t as keen, but he was still recovering from the Monday meal that he hated. (Not one of your recipes.)
Leftovers today were even better, and I have some for tomorrow as well.
Joanna Cismaru says
July 26, 2017 at 1:16 pmWell I’m glad you liked it. 🙂
Connie Downing says
July 31, 2017 at 1:52 pmI ate ALL the leftovers – flavors really blended with time. I will definitely make again. Hubby doesn’t know what he’s missing!
Anyway – because it’s pretty cool here in the UK, I have your Beef Barley Soup cooking away for tomorrow. Now THAT recipe is one of his favorites!
Joanna Cismaru says
July 31, 2017 at 2:57 pmMine too!!
stickman games online says
July 25, 2017 at 7:45 pmThis dish is quite delicious. I like the taste of its sauce the most. I gave spicy than the recipe because my family likes to eat spicy. Thank you for bringing me an interesting dish
Kevin | Keviniscooking says
July 24, 2017 at 3:22 pmLovely, my kinda food! Loved that abracadabra slight of hand, too! 😉
Joanna Cismaru says
July 24, 2017 at 3:46 pmLOL! Thanks, Kevin!