These Moroccan Meatballs are extra juicy and super delicious with great Moroccan inspired flavors. All swimming in a rich and wonderful tomato sauce that will have everyone begging for seconds!
Since I started blogging I discovered my love of experimenting with spices and herbs from all over the world. Although, I’ve never been to Morocco, I love Moroccan food. I love researching about other cuisines and trying them all. Some common spices and herbs that are used in Moroccan 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.
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
Meatballs
- Ground beef – Use lean or regular, any kind you’d like, though the more fat in the meat the juicier your meatballs will be.
- Onion – Chopped or grated with a metal cheese grater, my secret to super moist meatballs.
- Aromatics – Fresh chopped ginger and garlic.
- Spices – Coriander, cumin, smoked paprika, and cinnamon.
- Egg – You’ll need one large as the binding agent in the meatballs.
- Seasoning – Salt and pepper to taste.
Sauce
- Olive oil – A nice neutral tasting oil is what we’re looking for today.
- Broth – I use beef broth for this dish for a nice rich sauce, low or no sodium added.
- Spices – Coriander, cumin, fennel seeds, and red pepper flakes.
- Onion – We want something that will cook down well white or yellow.
- Aromatics – Fresh chopped ginger and garlic.
- Tomato – We’re using both tomato paste and tomato puree or passata.
- Mint – For garnish.
How To Make Moroccan Meatballs
- Make the meatballs: 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.
- Cook the 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.
- Deglaze the pan: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.
- Combine the sauce: 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.
- Finish the sauce: 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.
- Finish the meatballs: Garnish with fresh mint and serve over pasta or couscous.
Other Ways To Cook
Slow cooker
Follow the instructions for forming the meatballs but place in your slow cooker instead. Cover with the sauce and cook on low for 6 – 8 hours.
Pressure cooker
Add your sauce to the pot first, then place the trivet inside the instant pot. Place the meatballs on the trivet. Cook on the manual setting on high for 7 minutes. Allow the pressure to release naturally before removing the lid, this step takes about 10 minutes.
Some Tips
- You can use ground lamb, ground pork, or ground veal instead of ground beef for this recipe. You can even use an equal combination of all!
- If you find your meatballs are a bit dry, try cubing up some bread nice and small and soaking in a bit of milk before incorporating into the meatballs. This is a traditionally Italian way of ensuring moisture.
- Don’t crowd your pan when frying these up, this is to ensure that your Moroccan Meatballs brown properly.
- If you’re still having trouble with your meatballs, try referencing this page to trouble shoot what exactly is going wrong.
Leftovers
These Moroccan meatballs can be stored in an airtight container in the fridge for 3 – 4 days. This recipe also freezes quite well so just be sure to separate the balls from the sauce in airtight containers and store. Each should last around 3 months frozen.
More Incredible Meatballs To Try:
- Salisbury Steak Meatballs
- Stout Meatballs with BBQ Sauce
- Meatballs with Mushroom Sauce
- Porcupine Meatballs
- Thai Meatball Lettuce Wraps
- Cheesy Chicken Meatball Rolls
- Firecracker Chicken Meatballs
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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.
Video
Recipe 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.
- This dish can be made ahead of time if that’s what you’re into! Both the sauce and the meatballs themselves are perfect for the fridge or freezer.
- These meatballs can be stored in an airtight container in the fridge for 3 – 4 days. This recipe also freezes quite well so just be sure to separate the balls from the sauce in airtight containers and store. Each should last around 3 months frozen.
- 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.
