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A large skillet filled with Moroccan meatballs in tomato sauce, served with a bowl of white rice, lemon wedges, and chopped herbs.
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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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Moroccan
Keyword: kofta metaballs, meatball tagine, moroccan meatball, moroccan meatballs, tagine recipe
Servings: 12
Calories: 244kcal
Author: Melissa Belanger

Ingredients

  • 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
  • 2 - 3 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

Instructions

  • Prep. Preheat oven to 400˚F and line a baking sheet with parchment paper.
  • Mix the meatballs. Combine the meatball ingredients in a large mixing bowl and use clean hands to mix everything together. Roll the mixture into 1 1/2 inch meatballs, about 3 tablespoons per meatballs.
  • Bake the meatballs. Place meatballs on a baking sheet and bake the meatballs for 10 minutes. They should be browned but not completely cooked through when you remove them.
  • Make the sauce. While the meatballs bake, make your sauce by heating olive oil to medium-high in a large skillet. Add the garlic and sauté until it’s nice and fragrant – about 30 seconds. Stir in the remaining sauce ingredients a reduce heat to a simmer.
  • Simmer the meatballs. After baking the meatballs for 10 minutes, transfer them (and any juices that have accumulated on the baking sheet) to the sauce and cover the pan. Let them simmer for an additional 10 minutes to allow the meat to flavor the sauce and give the meatballs time to cook through.
  • Garnish and serve. Remove the pan from the heat and garnish with fresh chopped cilantro before serving.

Nutrition

Calories: 244kcal | Carbohydrates: 7g | Protein: 14g | Fat: 18g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 703mg | Fiber: 1g | Sugar: 2g | Vitamin C: 5mg