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Moroccan meatballs cooked in rich tomato sauce with herbs in a skillet

Moroccan Meatballs Recipe

This moroccan meatballs recipe features tender, juicy meatballs gently simmered in a rich, spiced tomato sauce. The meatballs are made without breadcrumbs, allowing the natural flavor of the meat and warm spices to shine. Slow simmering helps the meatballs absorb the sauce, resulting in a deeply flavorful dish that tastes even better the next day.
This recipe is ideal for both beginners and experienced home cooks because it uses simple ingredients, one-pan cooking, and straightforward steps. It works equally well for everyday meals, meal prep, or serving guests. The balance of spices creates a comforting, aromatic dish that feels special without being heavy or complicated.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: main dish
Cuisine: Mediterranean-Style
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef or lamb
  • 1 small onion, finely grated
  • 2 garlic cloves, minced
  • 2 tbsps fresh cilantro or parsley, finely chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp crushed red pepper (optional)
  • Salt and black pepper, to taste
For the Tomato Sauce
  • 3 tbsps olive oil
  • 1 large onion, finely chopped
  • 2 tsps ground cumin
  • 2 tsps paprika
  • 1 tsp turmeric
  • ½ tsp ground cinnamon
  • Salt, to taste
  • 1 can (28 oz) crushed tomatoes or blended fresh tomatoes

Equipment

  • Large mixing bowl
  • Grater (for onion)
  • Cutting board
  • Sharp knife
  • Wide skillet or deep pan with lid
  • Wooden spoon or spatula
  • Measuring spoons
  • Measuring cups

Method
 

  1. Prepare the ingredients:- Gather all ingredients. Finely grate the onion, mince the garlic, and measure out the spices so everything is ready before cooking.
    Moroccan meatballs ingredients arranged on a kitchen counter including ground meat, spices, onion, garlic, and tomatoes
  2. Make the meatball mixture:- In a large bowl, combine ground meat, grated onion, garlic, chopped herbs, cumin, paprika, salt, and black pepper. Mix gently until just combined.
    Mixing ground meat with spices, herbs, onion, and garlic for moroccan meatballs
  3. Shape the meatballs:- Roll the mixture into small, evenly sized meatballs, about the size of a golf ball. Set aside.
    Raw moroccan meatballs shaped and placed on a board before cooking
  4. Heat the oil for the sauce:- Heat olive oil in a wide skillet or deep pan over medium heat.
    Chopped onion sautéing in olive oil in a skillet for tomato sauce
  5. Cook the onions:- Add chopped onion to the pan and sauté until soft and lightly golden, stirring occasionally.
    Spices being added to sautéed onions in a pan for moroccan meatballs sauce
  6. Add spices to the pan:- Stir in cumin, paprika, turmeric, cinnamon, and crushed red pepper. Cook for 1–2 minutes until fragrant.
    Tomato sauce simmering with spices in a skillet
  7. Simmer the tomato sauce:- Add crushed tomatoes and salt. Reduce heat to low and let the sauce simmer uncovered for 15–20 minutes until slightly thickened.
  8. Add the meatballs to the sauce:- Gently place the meatballs into the simmering sauce. Spoon sauce over the top to coat.
  9. Cook until tender:- Cover the pan and simmer on low heat for 15–20 minutes, or until the meatballs are fully cooked and tender.
  10. Garnish and serve:- Sprinkle with fresh herbs and serve hot with your favorite sides.
    Moroccan meatballs served with rich tomato sauce and bread

Video

Notes

Moroccan meatballs ingredients arranged on a kitchen counter including ground meat, spices, onion, garlic, and tomatoes
All the simple ingredients needed to make flavorful moroccan meatballs at home.

1. Meat Choice

Ground beef and lamb both work very well in this recipe. Beef gives a mild, familiar flavor, while lamb adds richness. You can also use a mix of both for the best texture and taste.

2. No Breadcrumbs Needed

This recipe does not require breadcrumbs or eggs. Finely grated onion provides enough moisture to keep the meatballs soft and tender while keeping the texture light.

3. Spice Balance

The spices are meant to be warm and aromatic, not overpowering. Cinnamon should be used lightly—it adds depth, not sweetness. Always taste the sauce and adjust salt before adding the meatballs.

4. Gentle Cooking Is Key

Do not boil the sauce once the meatballs are added. A gentle simmer keeps the meatballs juicy and prevents them from becoming tough.

5. Make-Ahead Friendly

These meatballs taste even better after resting. You can prepare them a day ahead and reheat gently. The flavors deepen as they sit.

6. Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze fully cooked meatballs with sauce for up to 3 months.

7. Custom Heat Level

This recipe is mildly spiced. If you prefer heat, add crushed red pepper or chili paste. For a milder version, omit spicy elements completely.

8. Sauce Consistency

If the sauce thickens too much, add a small splash of water while simmering. If it’s too thin, simmer uncovered for a few extra minutes.

9. Serving Suggestions

Serve with grains, bread, or simple sides that soak up the sauce well. The dish is versatile and pairs easily with many meals.

10. Meal Prep Tip

This recipe works perfectly for batch cooking. Double the ingredients, freeze half, and enjoy quick meals later without sacrificing flavor.
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