Moroccan Meatballs
User Reviews
4.6
Moroccan Meatballs
Description
The Moroccan Meatballs recipe uses ground beef mixed with onions, green olives, fresh parsley and cilantro, and a variety of spices including sweet and hot paprika, cumin, cinnamon, kosher salt, and black pepper. The onions are first softened by microwaving or sautéing, then combined with diced tomatoes and other sauce ingredients to create a flavorful base.
Meatballs are shaped gently to avoid toughness and placed atop the sauce in a slow cooker. The dish simmers for several hours, allowing the meatballs to cook through while absorbing the aromatic sauce, resulting in tender meatballs with a well-developed spice profile. The presence of olives adds a salty and briny dimension to the dish.
These meatballs can be served over cauliflower rice or cooked brown rice, providing a hearty meal with balanced textures. The slow cooker method makes the recipe convenient, with the long, gentle cooking time tenderizing the meat without requiring active attention.
Ingredients
- 1 onion (chopped)
- 1 pound ground beef 93% lean
- 2 ounce cans diced tomato no salt added
- ½ cup onion finely diced
- 1½ teaspoons paprika sweet
- 2 teaspoons paprika
- 1½ teaspoons cumin
- 1 ½ teaspoons cumin
- 1 teaspoons kosher salt
- ½ teaspoons cinnamon
- ½ teaspoons paprika hot
- 1 teaspoons kosher salt
- ¼ teaspoons black pepper freshly ground
- ¼ teaspoons black pepper freshly ground
- ½ cup green olives (chopped)
- ¼ teaspoons paprika hot
- 2 tablespoons parsley chopped, fresh
- ¼ cup cilantro divided, chopped, fresh
- cauliflower rice (or cooked brown rice, for serving (optional))
Instructions
- Place the onions in a bowl and microwave about 2 minutes to sweat them out (or you can saute on the stove).
- Press saute and spray the cooking insert with oil, add the onions and saute 3 to 5 minutes, until softened.
- Add all sauce ingredients to the slow cooker. Stir to combine.
- Add the remaining sauce ingredients and stir to combine.
- In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.
- In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.
- Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.)
- Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.)
- Place the meatballs on top of the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours.
- Place the meatballs on top of the sauce, cover and cook high pressure 15 minutes, natural release.
- Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.
- Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 5meatballs with sauce | |
| Calories | 334kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 36g | 72% |
| Fat | 15g | 23% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 95mg | 32% |
| Sodium | 977mg | 41% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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