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4.6 from 132 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 Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 5
Calories: 276 kcal
Course: Main Course , Dinner
Cuisine: Moroccan

Ingredients

For Meatballs
  • 1 pound ground beef
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon cinnamon
  • 1 tablespoon smoked paprika
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon pepper
For Sauce
  • 1 tablespoon olive oil
  • ½ cup beef broth low sodium
  • ½ teaspoon ground coriander
  • 1 tablespoon ground cumin
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 1 tablespoon tomato paste
  • 2 cups tomato puree or passata
  • fresh mint for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish with fresh mint and serve over pasta or couscous.

Notes

  • 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.
  • 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.
  • 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.
  • Nutritional information assumes about 4 meatballs and sauce per serving and does not include pasta.

Nutrition Information

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 (28%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1365IU (27%) Vitamin C 17mg (19%) Calcium 68mg (7%) Iron 6mg (33%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 276

% 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.