Moroccan meatballs
Discover the exotic flavors of Moroccan cuisine with this delicious Moroccan Meatballs recipe. Made with succulent ground beef, fragrant spices like cumin and coriander, and a touch of sweet honey, these meatballs are simmered in a rich tomato sauce with a hint of cinnamon. Perfect for a cozy dinner, this dish is sure to tantalize your taste buds!
- 25 Apr 2025
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 13 Ingredients
Moroccan meatballs are a delightful fusion of spices and hearty ingredients, creating a flavorful and aromatic dish. Perfect for any meal, these meatballs combine ground beef with a blend of spices such as cumin, paprika, and cinnamon, then simmered in a rich tomato sauce. This recipe will guide you through the steps to create these delicious meatballs, bringing the exotic flavors of Morocco to your kitchen.
Ingredients:
Instructions:
- In a mixing bowl, combine the ground beef, bread crumbs, chopped coriander leaves, ground cumin, paprika, and dried coriander.
- Mix well until all the ingredients are evenly distributed.
- Roll the mixture into small, bite-sized meatballs.
- Heat the olive oil in a large skillet over medium heat.
- Add the meatballs to the skillet, ensuring they are not overcrowded. You may need to cook them in batches.
- Brown the meatballs on all sides, turning them carefully. This should take about 5-7 minutes. They do not need to be fully cooked through at this stage.
- Remove the browned meatballs from the skillet and set them aside.
- In the same skillet, add the finely chopped red onion and minced garlic.
- Sauté until the onions are soft and translucent, about 5 minutes.
- Add the canned tomatoes, water, cinnamon stick, and honey to the skillet.
- Stir to combine and bring the mixture to a simmer.
- Return the browned meatballs to the skillet with the sauce.
- Reduce the heat to low and cover the skillet.
- Simmer the meatballs in the sauce for about 20-25 minutes, or until they are cooked through and the sauce has thickened.
- Remove the cinnamon stick from the sauce before serving.
- Serve the Moroccan meatballs hot, garnished with extra chopped coriander leaves if desired.
Tips:
- Use fresh coriander leaves for enhanced flavor, but if you don't have them, dried coriander will also work.
- Make sure to finely chop the red onion and garlic cloves to ensure they evenly mix into the meatball mixture.
- If the meatball mixture feels too wet, add a bit more bread crumbs to bind it together.
- Brown the meatballs in a hot pan before simmering them in the sauce to lock in the juices and add extra flavor.
- Allow the meatballs to simmer in the sauce for at least 30 minutes to fully develop the flavors.
- Serve the Moroccan meatballs over couscous or with warm flatbread to soak up the delicious sauce.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes to the meatball mixture or the sauce.
Congratulations on cooking Moroccan meatballs! You've created a dish that's packed with robust flavors and rich aromas characteristic of Moroccan cuisine. Whether enjoyed on their own or served with a side, these meatballs are sure to be a hit at your table. Don't forget to pair them with couscous or flatbread to make the meal even more satisfying. Enjoy your culinary journey through Morocco!
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 400kcal | 20% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 4.24g | 11% |
| Sugar 6g | 6% |
| Fat | |
| Fat 30g | 35% |
| Saturated 10g | 34% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 63ug | 7% |
| Choline 88mg | 15% |
| Vitamin B1 0.75mg | 62% |
| Vitamin B2 0.33mg | 25% |
| Vitamin B3 7mg | 44% |
| Vitamin B6 0.64mg | 38% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 2.76ug | 115% |
| Vitamin C 24mg | 26% |
| Vitamin E 1.28mg | 9% |
| Vitamin K 27ug | 24% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.22mg | 25% |
| Iron, Fe 4.91mg | 45% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 740mg | 22% |
| Selenium, Se 22ug | 41% |
| Sodium, Na 260mg | 17% |
| Zinc, Zn 6mg | 53% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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