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Moroccan Meatballs

A plate of moroccan meatballs with couscous
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Moroccan meatballs are a flavorful blend of ground beef, herbs, and spices simmered in an aromatic tomato sauce. Perfectly spiced and satisfyingly hearty!

Ingredients

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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

  1. 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.
  2. Add the diced tomatoes and bring to a simmer.
  3. Reduce the heat to low and cover the pot; simmer for 15 minutes.
  4. Meanwhile, prepare the meatballs.
  5. 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.
  6. Shape the mixture into 12 to 18 meatballs.
  7. 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.
  8. 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.

Find it online: https://classic-recipes.com/moroccan-meatballs/