Moroccan Meatballs
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
2607 kcal
-
Cuisine
Moroccan
Moroccan Meatballs
Description
The Moroccan Meatballs recipe starts by softening toasted white bread in water or milk, then squeezing it and mixing it into ground beef along with grated onion, minced garlic, freshly chopped cilantro, and a blend of warm spices including ras el hanout, ground ginger, and cayenne pepper. Salt and black pepper season the meat. The bread acts as a binder making the meatballs tender yet cohesive.
The mixture is shaped into tablespoon-sized meatballs, which can then be chilled to help them hold shape during cooking. Cooking tips emphasize getting a brown crust by using hot, well-oiled pans and letting meatballs cook undisturbed through partial cooking. These meatballs have a spicy, aromatic flavor profile typical of North African cuisine.
A shaved carrot salad dressed with fresh orange juice, mint, olive oil, and seasoning accompanies the meatballs to add brightness and contrast to the rich meat. Optional sides include halved cherry tomatoes, thinly sliced onions or shallots, olives or marinated feta, tzatziki or tahini sauce, and pita bread or rice to complete the meal.
This recipe produces 25–35 meatballs, serving 4–5 for a main dish or more when served as appetizers alongside other items. The notes suggest hand mixing to improve texture and chilling for better binding, with additional suggestions for preventing sticking during cooking.
Ingredients
For Morrocan Kefta Meatballs
- 1 white bread toasted, slice
- water for soaking, or milk
- 1 1/4 lb ground beef or a mixture of both, lean or lamb
- 1 onion grated, small; red variety
- 2 garlic minced, cloves
- cilantro chopped, small handful fresh leaves and tender stems
- 3 tsp ras el hanout
- 1/2 tsp ground ginger
- 1/2 tsp cayenne pepper more if you enjoy spicy
- salt
- black pepper
- extra virgin olive oil
For the Carrot Salad
- 4 carrot peeled
- 3 tbsp orange juice from about 1/2 orange
- mint chopped, handful fresh leaves
- salt
- black pepper
- extra virgin olive oil
For Serving (optional)
- cherry tomatoes halved
- onion thinly sliced, or shallots
- parsley handful of sprigs
- olives or feta, marinated
- tzatziki sauce Tahini Sauce, or plain Greek yogurt
- pita bread flatbread, or rice
Instructions
- Season the meat: Into a large mixing bowl add the bread and water or milk. Let it soak until softened, just about a minute or so, then squeeze the liquid out of the bread, discard the liquid and return the bread to the bowl. Add the meat, grated onion, garlic, cilantro, Ras El Hanout, ground ginger, and cayenne. Sprinkle in a generous pinch of kosher salt and black pepper. Using clean hands, mix until the meat mixture is well combined.
- Make and chill the meatballs: Roll the meat mixture into bite-sized meatballs, about 1 tablespoon each. Arrange on a tray and cover. If you have the time, refrigerate for 30 minutes. (This prevents the meatballs from falling apart when they’re cooked.)
- Make a shaved carrot salad: While the meatballs are chilling, use a vegetable peeler to shave the carrots into ribbons (or you can slice them into very thin sticks.) Place in a medium mixing bowl along with the orange juice, mint leaves, and a good glug of olive oil. Season with a pinch of salt and pepper and toss to combine. Set in the fridge for now. Get any other sides for serving ready to go, like Pita Bread, rice, Tzatziki sauce, Tahini sauce or Greek yogurt.
- Cook the meatballs: Heat a large cast iron or frying skillet over medium heat. Drizzle the meatballs with extra virgin olive oil. When the pan is hot, cook the meatballs, turning occasionally, until they’re cooked through and charred, about 7 minutes. Work in batches if needed to avoid overcrowding the pan.
- Serve: Arrange the meatballs on a large platter. Spread the carrot salad along the side of the platter, along with any other fixings of your choice. Roll up your sleeves, dig in, and let your family, guests, friends, and neighbors serve themselves!
Notes
- Kneading the meat mixture by hand warms and binds it, improving meatball texture and cohesion.
- Refrigerate uncooked meatballs for about 30 minutes to help them hold their shape while cooking.
- Use a thin layer of hot olive oil in the pan and do not move the meatballs too soon to achieve a browned crust and avoid sticking.
- The recipe makes 25 to 35 meatballs, suitable for 4 to 5 servings as a main or up to 10 as appetizers.
- They can be served with pita bread or rice and accompanied by fresh vegetables, olives or feta, and yogurt-based sauces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2607 kcal
% Daily Value*
| Calories | 260.7kcal | 13% |
| Carbohydrates | 14.7g | 5% |
| Protein | 32.2g | 64% |
| Fat | 7.6g | 12% |
| Saturated Fat | 3.3g | 17% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 3.1g | 16% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 87.9mg | 29% |
| Sodium | 167.5mg | 7% |
| Potassium | 791.9mg | 17% |
| Fiber | 3.1g | 12% |
| Sugar | 5.6g | 11% |
| Vitamin A | 10346.5IU | 207% |
| Vitamin C | 12.7mg | 14% |
| Calcium | 81.1mg | 8% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
