Since I started blogging I discovered my love of experimenting with spices and herbs from all over the world. Although, I’ve never been to Morocco, I love Moroccan food. I love researching about other cuisines and trying them all. Some common spices and herbs that are used in Moroccan cuisine are turmeric, ginger, cinnamon, fennel, paprika, coriander, cumin, saffron, anise, oregano, nutmeg and many others. I’ve used a few of these in these meatballs and the rich sauce that I’m serving these meatballs in. If you want to get even more traditional, you could even cook these meatballs in a tagine in the oven and serve them over some couscous or bulgur, but for us it was good old spaghetti.
Ingredients
Meatballs
Ground beef – Use lean or regular, any kind you’d like, though the more fat in the meat the juicier your meatballs will be. Onion – Chopped or grated with a metal cheese grater, my secret to super moist meatballs. Aromatics – Fresh chopped ginger and garlic. Spices – Coriander, cumin, smoked paprika, and cinnamon. Egg – You’ll need one large as the binding agent in the meatballs. Seasoning – Salt and pepper to taste.
Sauce
Olive oil – A nice neutral tasting oil is what we’re looking for today. Broth – I use beef broth for this dish for a nice rich sauce, low or no sodium added. Spices – Coriander, cumin, fennel seeds, and red pepper flakes. Onion – We want something that will cook down well white or yellow. Aromatics – Fresh chopped ginger and garlic. Tomato – We’re using both tomato paste and tomato puree or passata. Mint – For garnish.
How To Make Moroccan Meatballs
Other Ways To Cook
Slow cooker
Follow the instructions for forming the meatballs but place in your slow cooker instead. Cover with the sauce and cook on low for 6 – 8 hours.
Pressure cooker
Add your sauce to the pot first, then place the trivet inside the instant pot. Place the meatballs on the trivet. Cook on the manual setting on high for 7 minutes. Allow the pressure to release naturally before removing the lid, this step takes about 10 minutes.
Some Tips
Leftovers
These Moroccan meatballs can be stored in an airtight container in the fridge for 3 – 4 days. This recipe also freezes quite well so just be sure to separate the balls from the sauce in airtight containers and store. Each should last around 3 months frozen.
More Incredible Meatballs To Try:
Salisbury Steak Meatballs Stout Meatballs with BBQ Sauce Meatballs with Mushroom Sauce Porcupine Meatballs Swedish Meatballs Chimichurri Meatballs Thai Meatball Lettuce Wraps Cheesy Chicken Meatball Rolls Firecracker Chicken Meatballs
