Description
Delicious Moroccan Meatballs simmered in a fragrant tomato sauce infused with cumin, paprika, and fresh herbs. Perfectly spiced and tender, these meatballs make a hearty and comforting meal ideal for serving with couscous, rice, or flatbread.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef or lamb
- 1/2 onion, finely grated
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 egg
- 1/4 cup breadcrumbs (optional, for binding)
For the Tomato Sauce:
- 1 tbsp olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley or cilantro (for garnish)
Instructions
- Prepare Meatball Mixture: In a large bowl, mix together ground beef or lamb, finely grated onion, minced garlic, chopped parsley and cilantro, cumin, paprika, cinnamon, optional cayenne, salt, black pepper, egg, and breadcrumbs if using. Combine until well mixed, then shape into small 1-inch diameter meatballs.
- Sauté Aromatics: Heat olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3 to 4 minutes.
- Cook Garlic: Add the minced garlic to the pan and cook for an additional minute until fragrant, being careful not to burn it.
- Make Tomato Sauce: Stir in the crushed tomatoes along with ground cumin, paprika, salt, and pepper. Let the sauce simmer gently for about 5 minutes to allow the flavors to meld.
- Cook Meatballs: Carefully add the prepared meatballs into the simmering tomato sauce. Cover the pan and let the meatballs cook gently for 20 to 25 minutes, turning them occasionally to ensure even cooking and tenderness.
- Serve: Garnish the meatballs and sauce with freshly chopped parsley or cilantro. Serve hot alongside couscous, rice, or flatbread for a complete Moroccan-inspired meal.
Notes
- You can substitute lamb with ground beef or a mix of both for varied flavors.
- Breadcrumbs are optional; omit for a gluten-free version or replace with gluten-free breadcrumbs.
- Adjust the cayenne pepper amount or omit for less heat.
- The sauce can be made ahead and refrigerated; reheat gently with meatballs before serving.
- Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days.
