Description
Moroccan meatballs bring spicy, aromatic magic from North African kitchens straight to dinner tables. Simmered in a rich tomato sauce with warming spices like cumin and cinnamon, these tender lamb morsels promise a culinary journey that will transport your senses to Marrakech’s bustling markets.
Ingredients
Scale
Meat and Protein:
- 1 pound ground beef
- 3–4 eggs (optional but highly recommended)
Herbs and Spices:
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon paprika
- 1½ teaspoons paprika
- ½ teaspoon cumin powder
- ½ teaspoon cumin
- 1 teaspoon coriander powder
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon pepper
- ¼ teaspoon turmeric
- ¼ teaspoon turmeric
- ¼ teaspoon cinnamon
- ¼ teaspoon cinnamon
- ½ teaspoon ginger powder (optional)
- ¼ teaspoon ginger powder or 1 teaspoon fresh grated ginger (optional)
- ¼ teaspoon cayenne
Vegetables and Aromatics:
- ¼ onion, grated
- 1 large onion, diced
- 2 garlic cloves, grated
- 3 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1½ cups grated tomatoes
- ¼ cup water
- 2½ tablespoons olive oil
Instructions
- Craft meatballs by gently blending ground meat with aromatic herbs and spices, ensuring minimal handling to maintain tenderness. Form compact spheres approximately 1¼ inches in diameter and refrigerate while preparing sauce.
- Warm olive oil in a spacious skillet, allowing onions to caramelize into a soft golden hue. Introduce minced garlic and sauté briefly until fragrant.
- Create a vibrant spice blend combining paprika, turmeric, cinnamon, pepper, cumin, coriander, cayenne, and ginger powder. Integrate thoroughly with sautéed aromatics, then incorporate tomato paste and cook momentarily.
- Infuse the sauce with grated tomatoes, chopped cilantro, and parsley. Season with salt and allow liquid to simmer gently, reducing and concentrating flavors for 25-30 minutes. Periodically stir and adjust seasoning as needed.
- Nestle prepared meatballs into the simmering sauce, ensuring they are fully coated. Cover and cook for 10-15 minutes, turning halfway to guarantee even cooking and maximum flavor absorption.
- Create deliberate wells between meatballs and carefully crack eggs directly into these spaces. Cover and continue cooking until egg whites solidify and yolks reach desired consistency, typically remaining slightly runny.
- Finish the dish with a scattered garnish of fresh herbs. Serve immediately alongside warm crusty bread, couscous, or rice. Optional accompaniments include a drizzle of extra virgin olive oil or a handful of green olives for added complexity.
Notes
- Prep the meatballs ahead of time and refrigerate to firm up the mixture, ensuring they hold their shape perfectly during cooking.
- Bloom spices by sautéing them in oil to release their deep, aromatic flavors and create a rich, complex base for the sauce.
- Simmer the sauce slowly to develop a robust, concentrated tomato flavor that will beautifully coat the tender meatballs.
- Create restaurant-style presentation by nestling eggs directly into the sauce, adding a luxurious and creamy element to the dish.
- Choose fresh herbs like cilantro or parsley for a bright, fresh finish that cuts through the rich, spiced sauce.
- Serve with crusty bread or couscous to soak up the delicious, fragrant sauce and create a complete, satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 100 mg