Moroccan Meatballs
Moroccan meatballs are a flavorful blend of ground beef, herbs, and spices, simmered in a spicy tomato sauce. Perfectly spiced and satisfyingly hearty!
These Moroccan meatballs are richly spiced, tender, and simmered in a warming tomato sauce fragrant with cumin, paprika, turmeric, cinnamon, and coriander. The flavors are bold without being overwhelming, and the aromatic sauce makes the dish especially comforting. They’re ideal for weeknights but impressive enough for guests.
A handful of fresh cilantro brightens the whole dish, and the spices mellow beautifully as the meatballs simmer. Serve them over couscous, rice, or with warm flatbread to soak up all that flavorful sauce.
Browning the meatballs adds more flavor from the caramelization, but you may add them directly to the sauce to cook. The minimum safe temperature for ground meat is 160°F, while ground poultry is cooked to at least 165°F. Another advantage of browning meatballs is that they render some of their excess fat.
About Moroccan Flavors
Moroccan cuisine is known for its use of fresh herbs and spices, such as cilantro, cinnamon, turmeric, and cumin. Moroccan cuisine is flavorful, fragrant, and offers a unique culinary experience.
Here are some of the most common spices found in Moroccan dishes:
Cumin: An earthy spice that is often used in Moroccan spice blends and is a key ingredient in dishes such as tagines and couscous.
Paprika: A sweet red spice that is often used in Moroccan dishes to add color and flavor.
Turmeric: A bright yellow spice that is commonly used in Moroccan cuisine for its slightly bitter flavor and its vibrant color.
Cinnamon: A sweet and warm spice that is often used in Moroccan spice blends to add depth and a hint of sweetness to savory dishes.
Coriander: a citrusy, slightly sweet spice that is commonly used in Moroccan cooking to add flavor to tagines, couscous, and other dishes.
Cilantro: Also known as coriander leaves, cilantro adds color and bright flavor to Moroccan dishes.
What You’ll Like About This Dish
Full of flavor. The combination of cumin, paprika, turmeric, and cinnamon creates a warm, aromatic profile.
Tender meatballs. Grated onion and fresh herbs keep them moist and flavorful.
Comforting sauce. The tomato base becomes rich and fragrant as it simmers.
Great with many sides. Pairs well with couscous, rice, or flatbread.
Ingredient Notes
- Vegetable oil – Used for sautéing the vegetables and browning the meatballs.
- Onion – Diced for the sauce and grated for tender, juicy meatballs.
- Garlic – Pressed for bold, aromatic flavor.
- Spices – Cumin, paprika, turmeric, cinnamon, coriander, and Aleppo pepper create the signature Moroccan profile.
- Tomatoes – Diced or crushed tomatoes form the base of the sauce.
- Ground beef – Lean enough to stay tender while maintaining moisture.
- Cilantro – Adds freshness and color throughout the dish.
- Salt and pepper – Essential for balancing all the warm spices.
Steps to Make Moroccan Meatballs
- Sauté the onions in oil until softened.
- Add garlic and spices and cook briefly to bloom the flavors.
- Stir in the tomatoes and simmer the sauce.
- Mix the ground beef with onion, garlic, spices, and cilantro.
- Shape the mixture into meatballs.
- Brown the meatballs in oil until golden.
- Add the meatballs to the sauce and simmer until cooked through.
Tips
- Grate the onion finely for the meatballs so they stay juicy and hold together well.
- Blooming the spices in oil enhances their flavor and aroma.
- Simmer gently to prevent the meatballs from breaking apart.
Recipe Variations
- Make them spicy. Increase the Aleppo pepper or add cayenne.
- Try lamb. Use ground lamb for deeper, richer flavor.
- Add chickpeas. Simmer a can of chickpeas in the sauce for added heartiness.
- Make it saucier. Add an extra can of tomatoes for more sauce.
- Add herbs. Stir in mint or parsley along with the cilantro.
What to Serve With Moroccan Meatballs
- Couscous Salad: A colorful couscous salad is satisfying and delicious, and it complements meat dishes nicely. A typical couscous salad often includes raisins, nuts, couscous, and a variety of vegetables. Dressed with a lemony garlic dressing, it’s a fantastic side to serve with the meatballs.
- Roasted Vegetables: Popular Moroccan vegetables include eggplant, carrots, tomatoes, zucchini, peppers, onions, and potatoes, both white and sweet.
- Roasted Potatoes: Add a little harissa to the potatoes for spicy North African flavor.
- Green Salad: A tossed salad with lettuce, tomatoes, and cucumbers is a fresh and crunchy option to serve with the meatballs.
- Noodles or Pasta: Make a Moroccan-Italian fusion with spaghetti and Moroccan spiced meatballs, or serve the meatballs over orzo or noodles. This roasted garlic pasta would be excellent.
How to Store
Refrigerate: Store leftover meatballs and sauce in an airtight container for up to 4 days. The flavors become even better after resting.
Freeze: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently on the stovetop over low heat. Add a splash of broth or water if the sauce thickens.
Moroccan Meatballs
Ingredients
For the Tomato Sauce
- 3 tablespoons vegetable oil, divided
- 1 1/2 cups onion, diced
- 2 cloves garlic, pressed
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon ground turmeric
- 1 teaspoon Diamond Crystal kosher salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Aleppo pepper flakes, or crushed red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 2 14.5-ounce cans tomatoes, diced or crushed
For the Moroccan Meatballs
- 1 pound ground beef, 85/15 or leaner
- 1 small onion, grated or finely minced
- 3 cloves garlic, pressed
- 6 tablespoons chopped cilantro, divided
- 1 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon crushed Aleppo pepper, or crushed red pepper flakes
- Freshly ground black pepper, or to taste
Instructions
- Heat 1 tablespoon of the vegetable oil in a sauté pan or Dutch oven over medium heat. Add the chopped onions and cook, stirring, until softened, about 3 to 5 minutes. Add 2 cloves of pressed garlic, 2 teaspoons of cumin, 2 teaspoons of paprika, 1 teaspoon of turmeric, 1 teaspoon of sea salt, 3/4 teaspoon of cinnamon, the ground coriander, 1/2 teaspoon of pepper flakes, and 1/4 teaspoon of black pepper. Continue to cook for 1 minute, stirring constantly.
- Add the diced tomatoes and bring to a simmer.
- Reduce the heat to low and cover the pot; simmer for 15 minutes.
- Meanwhile, prepare the meatballs.
- In a medium bowl, combine the ground beef, with the grated onion, 3 cloves of pressed garlic, half of the chopped cilantro, 1 1/2 teaspoons each of paprika and cumin, 1 teaspoon of sea salt, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of Aleppo pepper flakes, and a dash of black pepper. Mix until thoroughly combined.
- Shape the mixture into 12 to 18 meatballs.
- Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Carefully add the meatballs and cook, turning, until browned on all sides, about 5 minutes.
- Add the meatballs to the tomato sauce, cover the pan, and continue to simmer on low until the meatballs are cooked through, about 15 to 20 minutes longer.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
