by Diana Rattray
Moroccan flavors abound in the tomato sauce and the meatballs in this recipe for Moroccan meatballs. Warm spices team up with cumin, paprika, turmeric, crushed red pepper, and garlic. Cilantro is added to the meatballs and sauce for additional color and flavor.
I add a little extra cinnamon because I love the warmth it adds to the tomato sauce. Also, feel free to play with the flavors, and make sure you taste the sauce for salt and other seasonings before serving.
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 should be 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 to Serve With Moroccan Meatballs
This flavorful dish can be served with many side dishes. Here are some traditional Moroccan side dishes and some nontraditional options to consider:
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.
Preparation Notes
- The onions are sautéed with the garlic and spices, then the tomatoes are added and simmered for 15 minutes.
- While the tomato sauce simmers, combine the ground beef with the grated onion, garlic cilantro, and spices, then shape the mixture into meatballs. You should have 12 to 16 meatballs, depending on size.
- Heat the oil in a large skillet and brown the meatballs on all sides.
- Add the browned meatballs to the tomato sauce. Cover the pan and simmer until the meatballs are thoroughly cooked, about 15 minutes.
Variations
Different Ground Meat: Instead of ground beef, make the meatballs with ground lamb or turkey.
Bake the Meatballs: The meatballs may be cooked in the oven instead of on the stovetop. Place a cooling rack in a large, rimmed baking pan and arrange the meatballs on the rack. Bake at 425 F for 10 minutes, or until they are browned. Transfer to the tomato sauce and continue cooking as directed.
Spices: Replace the cumin, cinnamon, turmeric, and paprika with a store-bought Moroccan spice blend or a North African blend, such as ras el hanout.
Tomatoes: Instead of diced or crushed tomatoes, use about 2 pounds of fresh chopped tomatoes.
How to Store Moroccan Meatballs
- Refrigerate the meatballs and sauce in an airtight container and eat within 4 days.
- Reheat Moroccan meatballs and sauce on the stovetop or in the microwave. It’s important to heat leftovers to a minimum temperature of 165 F, so stir it frequently so it is warmed throughout.
- To freeze Moroccan meatballs, transfer the cooled meatballs and sauce to a freezer container or resealable freezer bag and freeze for up to 3 months. Defrost the meatballs in the fridge overnight.
Moroccan Meatballs
Moroccan meatballs are a flavorful blend of ground beef, herbs, and spices simmered in an aromatic tomato sauce. Perfectly spiced and satisfyingly hearty!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Meatballs, Tomato Sauce
- Cuisine: Moroccan Food
Ingredients
For the Tomato Sauce
- 3 tablespoons vegetable oil, divided
- 1 1/2 cups diced onion
- 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 diced or crushed tomatoes
For the Moroccan Meatballs
- 1 pound lean 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.
