Moroccan Meatballs

Seasoned with warm spices and simmered in a zesty tomato sauce, these Moroccan meatballs are full of flavor and easy enough for a weeknight meal. Serve with a side of rice or couscous and roasted carrots for a complete meal.



For the meatballs

  • 1 pound ground beef
  • 1 pound ground lamb (or beef)
  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons dried minced onion
  • 1 tablespoon dried parsley
  • 1 teaspoon cinnamon
  • 1 teaspoon all-spice
  • 2 teaspoons coarse salt
  • 1/2 teaspoon pepper

For the sauce:

  • 1 tablespoon olive oil
  • 23 garlic cloves, minced
  • 2 15-ounce cans crushed tomatoes
  • 1 tablespoon cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon coarse salt
  • 2 teaspoons champagne vinegar


  1. Preheat oven to 400˚F.
  2. Combine meatball ingredient in a large mixing bowl and mix until combined. Roll mixture into meatballs and place on a baking sheet. Roast meatballs for 10 minutes.
  3. While meatballs are baking, heat a large skillet to medium-high. Add olive oil and sauté garlic until fragrant, about 30 seconds. Add remaining sauce ingredients bring to a simmer.
  4. When meatballs have cooked for 10 minutes, transfer them and any drippings that have accumulated on the baking sheet to the sauce and simmer for an additional 10 minutes, or until internal temperature reaches 165˚F.
  5. Remove from heat and garnish with fresh cilantro before serving.

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