Description
A flavorful Moroccan Meatballs recipe combining ground beef or lamb with aromatic spices, served in a rich tomato sauce infused with harissa paste. Perfectly spiced and simmered to tender perfection, this dish offers a comforting North African meal, ideal to serve with couscous, rice, or warm flatbread.
Ingredients
Scale
Meatballs
- 1 pound ground beef or lamb
- ½ cup breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 small onion, finely grated
- ¼ cup fresh parsley, chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cooking
- 2 tablespoons olive oil
- 1 can (15 ounces) crushed tomatoes
- ½ cup chicken broth
- 1 teaspoon harissa paste (optional, for heat)
- 2 tablespoons fresh cilantro, chopped
- Lemon wedges for serving
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground beef or lamb with the breadcrumbs, egg, minced garlic, grated onion, chopped parsley, ground cumin, coriander, smoked paprika, cinnamon, ginger, salt, and black pepper. Mix gently until all ingredients are evenly incorporated, being careful not to overwork the meat to keep the meatballs tender.
- Shape the meatballs: Take small portions of the mixture and roll them into uniform small meatballs, about 1 to 1.5 inches in diameter, to ensure even cooking.
- Brown the meatballs: Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in batches, browning them on all sides for about 6 to 8 minutes. This step adds flavor and seals in the juices. Once browned, remove the meatballs from the skillet and set aside.
- Prepare the tomato sauce: In the same skillet, add the crushed tomatoes, chicken broth, and harissa paste if using. Stir to combine and bring the mixture to a simmer, scraping up any browned bits from the pan to enhance flavor.
- Simmer meatballs in sauce: Return the browned meatballs to the skillet, nestling them into the tomato sauce. Cover the skillet with a lid and let the meatballs simmer gently for 20 minutes, allowing the meat to cook through and the sauce to thicken and develop rich flavors.
- Finish and serve: Once cooked, sprinkle the chopped fresh cilantro over the meatballs and sauce. Serve hot with lemon wedges on the side, and accompany with couscous, rice, or warm flatbread to soak up the delicious sauce.
Notes
- You can prepare the meatballs ahead of time and freeze them before cooking. This makes for an easy, ready-to-cook meal later.
- For extra richness and a sweet-spicy balance, stir in a tablespoon of honey to the tomato sauce while simmering.
- Adjust harissa paste amount to control the spiciness according to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: about 5 meatballs with sauce
- Calories: 420
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 115 mg
