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Moroccan Meatballs
4.6 from 99 votes

Moroccan Meatballs

Moroccan Meatballs blend ground beef with warm spices like cumin, paprika, and cinnamon, along with chopped onions, green olives, and fresh herbs. They are gently formed and slow-cooked in a spiced tomato sauce until tender. The combination produces meatballs with a rich, aromatic flavor and a tender texture enhanced by the slow cooking method, making them a comforting protein dish.

Total Time
4 hrs
Servings: 4 servings
Calories: 334 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. Place the onions in a bowl and microwave about 2 minutes to sweat them out (or you can saute on the stove).
  2. Press saute and spray the cooking insert with oil, add the onions and saute 3 to 5 minutes, until softened.
  3. Add all sauce ingredients to the slow cooker. Stir to combine.
  4. Add the remaining sauce ingredients and stir to combine.
  5. In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.
  6. In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.
  7. 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.)
  8. 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.)
  9. Place the meatballs on top of the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours.
  10. Place the meatballs on top of the sauce, cover and cook high pressure 15 minutes, natural release.
  11. Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.
  12. Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 334

% 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.