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side view shot of a bowl of spaghetti noodles topped with moroccan meatballs
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4.65 from 34 votes

Moroccan Meatballs

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! 
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dinner, Main Course
Cuisine: Moroccan
Keyword: meatballs, moroccan meatballs
Servings: 5
Calories: 276kcal


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


  • 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.



  1. 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.
  2. 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.
  3. 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.
  4. Nutritional information assumes about 4 meatballs and sauce per serving and does not include pasta.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 276kcal | Carbohydrates: 17g | Protein: 23g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 528mg | Potassium: 976mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1365IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 6mg