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Moroccan Meatballs Recipe
Ash Tyrrell

Moroccan Meatballs Recipe

I’ll be honest—I wasn’t expecting this Moroccan Meatballs recipe to blow me away the way it did. The first time I made these richly spiced tender meatballs simmered in a fragrant tomato sauce, I was immediately transported to the colorful streets of Morocco
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons olive oil – warms up and blooms the spices.
  • 1 large yellow onion finely chopped – adds sweetness and body.
  • 2 teaspoons ground cumin – classic Moroccan earthy spice.
  • 2 teaspoons sweet paprika – gentle color and depth.
  • 1 teaspoon ground turmeric – golden hint and warmth.
  • 1 teaspoon kosher salt – enhances all flavors.
  • ½ teaspoon cinnamon – sweet spice for balance.
  • ½ teaspoon Aleppo pepper or chili powder – subtle heat.
  • ¼ teaspoon freshly ground black pepper – sharp spice bite.
  • 2 pounds ripe tomatoes chopped (or one quality 28‑oz can) – rich sauce base.
  • 1 pound ground beef or lamb – rich and juicy base protein.
  • 1 small yellow onion grated – keeps meatballs tender.
  • 2 large garlic cloves minced – aromatic punch.
  • 3 tablespoons fresh cilantro chopped (plus extra for garnish) – bright herbal note.
  • ¾ teaspoon kosher salt – savory seasoning.
  • A few grinds black pepper – bold spice.
  • 1 tablespoon sweet paprika – extra warm flavor.
  • 1 ½ teaspoons ground cumin – ties sauce and meat together.
  • ½ teaspoon Aleppo pepper or chili powder – gentle heat kick.

Method
 

  1. Start by heating oil in a large pot and sauté the chopped onion until soft. Add the warm spices and toast them for a couple of minutes to release their aromas. Then pour in the chopped tomatoes, cover, and let the sauce gently simmer for about 20 minutes.
  2. While the sauce simmers, combine the ground beef (or lamb) with grated onion, garlic, cilantro, and spices in a bowl. Mix just until everything comes together–don’t overwork it or the meatballs can become dense.
  3. Shape the mixture into small balls about the size of ping‑pong balls. You can sauté them in a little oil to brown all sides or add them into the sauce raw. Gently simmer them in the sauce for about 15 minutes, uncovered but at a very low heat to keep the meat tender.

Notes

  • Always toast the spices in oil first—this step unlocks more aroma than just stirring them in dry.
  • If your tomatoes are too acidic, a teaspoon of sugar balances the sauce beautifully.
  • Browning the meatballs before adding them keeps them juicier and less likely to disintegrate.
  • Let the dish rest for 10 minutes before serving; it deepens the flavor