Moroccan Meatballs Recipe: Deliciously Effortless

Try this mouthwatering Moroccan meatballs recipe that will for sure become a family favourite. Perfect for cozy family meals on chilly nights!

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This traditional Moroccan meatballs recipe holds a special place in my heart. My dad introduced me to it a few years ago, and while I made it once, it never left my memory. As autumn is here (and soon winter will be too), I couldn’t resist the urge to make and share this hearty dish with you. It’s the perfect meal for a rainy day, full of flavour, good for you, and sure to win over your family’s taste buds.

What makes it even more appealing is how remarkably simple it is to prepare. You’ll appreciate the beauty of using just ONE pot, making it easy to clean up. After all, who doesn’t love a one-pot dish? Perfect for anyone who is very busy and needs to make something that tastes good and is quick and easy to make.

One of the best things about this Moroccan meatballs recipe is its versatility. While I grew up enjoying it with a side of bread, it can be served in various ways. Some opt for rice or couscous, catering to personal preferences. Personally, I highly recommend savoring it with bread – it’s a delightful combination. This time I served it with a side of sourdough bread for its gut-friendly nature.

I really hope you all enjoy this delicious recipe! Don’t forget to rate this recipe and leave a comment – your feedback means the world to me. And if you decide to post it on your Instagram stories, remember to tag me @lotsoflovemariam – I’d love to see your delicious creations.

This post is all about a delicious and easy Moroccan meatballs recipe.

Ingredients Needed

Moroccan Meatballs:

How To Make Moroccan Meatballs In Tomato Sauce

Preparing the Meatballs:

In a large bowl, combine your beef mince with grated onions, finely chopped fresh coriander and parsley, and a mix of spices – salt, black pepper, turmeric, cumin, paprika, cinnamon, and ginger. Mix thoroughly; remember, the more you mix, the tastier it becomes.
Shape the mixture into meatball-sized balls, and if you like, make them slightly smaller for more servings.
Place the meatballs in the fridge to set while you work on the sauce.

Making the Moroccan Meatball Tomato Sauce:

Begin by finely chopping your onions and red peppers, and grating your tomatoes (grating works wonders for the sauce. Make sure you cut the tomato in half from the side like in the picture below and throw the skin in the bin) and garlic.
Heat a large deep skillet over medium-low heat, add olive oil (make sure to heat your skillet before adding the olive oil as the olive oil can burn if you let it heat up without adding ingredients), and then toss in the chopped onions and red peppers. Sauté until they soften, which takes about 5-7 minutes. Add the grated garlic.
Now, add the spices – salt, black pepper, paprika, cumin, and chili – and mix them well. Add the tomato purée and stir for about 2 minutes before adding the grated tomatoes.
Once you add the grated tomatoes, let the sauce simmer for 15-30 until it begins to thicken. Make sure to stir the sauce often to avoid it from burning and sticking.
Once the sauce has thickened, in order to maintain the saucy consistency, add a bit of hot water, roughly around ¼ cup, adjusting as needed based on the sauce’s thickness.
Gently place the meatballs one by one into the simmering sauce. Cover the pan and allow them to cook for approximately 10 minutes. Check after 10 minutes; the meatballs should be cooked in 10-15 minutes. Be cautious not to overcook, as they may become dry.
Once cooked to perfection, serve the Moroccan meatballs with sourdough bread, rice, or couscous, depending on your preference.
Enjoy!

Moroccan Meatballs Recipe: Deliciously Effortless — Lots of Love Mariam (3)

Why You’ll Love This Moroccan Meatballs Recipe

Exotic Flavors: This recipe blends classic Moroccan spices like cumin, coriander, and cinnamon for a rich, tasty dish.
Healthy Homemade Sauce: The homemade sauce tastes so much better than store-bought, and has no added sugars making it a healthier option.
Easy to Make: This one-pot recipe is so easy to make with clear instructions. You’ll find all the ingredients at your local store, without having to hunt down for any of the ingredients.
Health Benefits: These Moroccan meatballs are a great source of lean protein. Ground beef provides essential amino acids for muscle repair and growth while being relatively low in saturated fat when compared to fattier cuts of meat. Also, Your homemade tomato sauce is not only bursting with flavour but also rich in antioxidants. For example, cumin is known for its digestive benefits, coriander is rich in antioxidants, and cinnamon may help regulate blood sugar levels.
Meal Prep Made Easy:This recipe is great for meal prepping. You can make a batch of meatballs and sauce ahead of time, without the hassle of daily cooking

How To Store

Storing your Moroccan meatballs with homemade tomato sauce properly will help maintain their flavour and freshness. Here’s how to store this dish:

Refrigeration:

Allow the cooked meatballs and tomato sauce to cool to room temperature.
Transfer them to an airtight container or a covered dish.
Store in the fridge for up to 3-4 days.

Freezing:

If you want to store the dish for a longer period, freezing is a great option.
Allow the meatballs and tomato sauce to cool completely.
Place the meatballs and sauce in a freezer-safe, airtight container.
Label the container with the date for reference.
Store in the freezer for up to 2-3 months.

Reheating:

Refrigerated Meatballs and Sauce:

To reheat refrigerated meatballs, you can do so in a microwave, or on the stovetop.
Microwave: Place them in a microwave-safe dish, cover with a microwave-safe lid, and heat in 30-second intervals until heated through.
Stovetop: Reheat in a saucepan over low to medium heat, stirring occasionally, until heated thoroughly.

Frozen Meatballs and Sauce:

When reheating frozen meatballs and sauce, it’s best to thaw them in the refrigerator overnight before reheating. This helps maintain the texture and flavors.
Once thawed, followthe same reheating instructions as for refrigerated meatballs and sauce.

Traditional Moroccan Meatballs Recipe

Print Recipe

Moroccan Meatballs Recipe

Enjoy the flavours of Morocco with this delicious Moroccan meatballs recipe, infused with a blend of aromatic spices. Paired with a homemade tomato sauce, this one-pot wonder is a simple and wholesome family favourite that's both easy to make and nutritious.

Equipment

Deep skillet
grater

Ingredients

For The Meatballs

500 grams ground beef (or lamb, or a mix of both)
1 small white onion - grated
2 tbsp finely chopped fresh coriander
2 tbsp finely chopped parsley
1/2 tsp sea salt (opt for sea salt or Himalayan for a healthier alternative to table salt)
1/4 tsp ground black pepper
1 tsp paprika
1 tsp cumin
1/4 tsp ground cinnamon
1/4 tsp turmeric
1/4 tsp ginger powder

For The Tomato Sauce

3 large vine tomatoes (they need to be ripe- grate the tomatoes)
1/4 cup extra virgin olive oil
1 red pepper (finely chopped)
1 white onion (finely chopped)
3 garlic cloves (minced)
1 tsp sea salt
1 tsp paprika
1 tsp cumin
1/4 tsp black pepper
1/4 tsp chili powder (optional)
2 tbsp coriander

Instructions

Meatballs

Mix beef, grated onions, finely chopped fresh coriander and parsley, and spices (salt, black pepper, turmeric, cumin, paprika, cinnamon, ginger) in a bowl. Thoroughly mix for better taste.
Shape into meatballs, adjusting the size for more servings if desired.
Let meatballs set in the fridge, whilst you start making the tomato sauce.

Tomato Sauce

Finely chop onions, and red peppers, and grate tomatoes (remove the skin) and garlic.
Heat a deep skillet at low medium heat then once warm add olive oil, then sauté onions and red peppers until soft (about 5-7 minutes). Add grated garlic and mix.
Mix in spices (salt, black pepper, paprika, cumin, chili), add tomato purée, and stir for 2 minutes before adding grated tomatoes.
Let the sauce simmer for 15-30 minutes until the sauce thickens. Make sure to occasionally mix so it does not burn. Add a bit of hot water (around ¼ cup) to maintain a saucy consistency. You can add more if you feel it may need a little more water.
Gently place meatballs into the sauce. Cover and cook for about 10 minutes. Check at 10-15 minutes; meatballs should be cooked but not overcooked or else they will become dry.
Serve with toasted sourdough bread or any bread of your choice. Or you can serve it with rice or couscous. Enjoy!

I hope you enjoy this recipe as much as we did!

Don’t forget to rate this recipe and leave a comment down below! I would love to hear what you guys think.

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Lots of love, Mariam x

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This post was all about the best Moroccan meatballs recipe!

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Moroccan Meatballs Recipe: Deliciously Effortless — Lots of Love Mariam (2024)