Moroccan Meatballs
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
5
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Calories
276 kcal
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Course
Main Course, Dinner
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Cuisine
Moroccan
Moroccan Meatballs
Description
The recipe mixes ground beef with aromatic onion, garlic, and fresh ginger, accented by ground cumin, coriander, cinnamon, and smoked paprika to create a richly spiced meatball mixture. Egg is used to bind the mixture which is formed into medium-sized meatballs and pan-fried in olive oil until golden brown.
After browning, the meatballs are set aside while the pan is deglazed with beef broth, scraping up flavorful browned bits. Additional spices including cumin, coriander, fennel seeds, and red pepper flakes are added along with chopped onion, garlic, ginger, and tomato paste to build a fragrant sauce. Tomato puree is incorporated creating a thick, savory sauce in which the meatballs finish cooking.
The dish carries a blend of warm and mildly spicy flavors with tender, juicy meatballs, enhanced by fresh mint for a bright garnish. Moroccan Meatballs can be made ahead and stored refrigerated or frozen separately from the sauce. The recipe notes recommend storing meatballs and sauce in airtight containers, with freezing recommended for up to three months to maintain freshness.
Ingredients
For Meatballs
- 1 pound ground beef
- 1 onion chopped
- 3 cloves garlic minced
- 1 teaspoon ginger minced, fresh
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- ¼ teaspoon cinnamon
- 1 tablespoon smoked paprika
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Sauce
- 1 tablespoon olive oil
- ½ cup beef broth low sodium
- ½ teaspoon ground coriander
- 1 tablespoon cumin ground
- ¼ teaspoon fennel seeds
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon ginger minced, fresh
- 1 tablespoon tomato paste
- 2 cups tomato puree or passata
- mint for garnish, fresh
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.
Notes
- Use tomato passata, a smooth uncooked strained tomato puree, or substitute with tomato puree or crushed tomatoes if unavailable.
- Both meatballs and sauce can be prepared ahead and stored separately in airtight containers in the fridge for 3-4 days.
- For longer storage, freeze meatballs and sauce separately for up to 3 months to preserve texture and flavor.
- Garnish with fresh mint to add a refreshing contrast to the rich spiced meatballs and sauce.
- Serving nutrition assumes about 4 meatballs with sauce per portion, excluding pasta accompaniments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 276kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 92mg | 31% |
| Sodium | 528mg | 22% |
| Potassium | 976mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 17mg | 19% |
| Calcium | 68mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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