Moroccan food is full of flavor and warmth. Moroccan meatballs are soft, juicy and very tasty. They are easy to make and perfect for family meals. This Moroccan Meatballs Recipe gives you the perfect blend of spices and herbs.
Each bite is delicious and aromatic. Moroccan meatballs are also called “Kefta” in Morocco. They are made with simple ingredients like ground meat, garlic and spices.
The spices make them warm and fragrant. You can serve them in tomato sauce or with couscous or bread. Learning how to make Moroccan meatballs is easy. Once you try this Moroccan Meatballs Recipe, it will become a family favorite.
This blog will guide you step by step. You will learn how to make Moroccan meatballs, the ingredients for Moroccan Meatballs and the best cooking tips. You do not need fancy tools. Anyone can make these meatballs at home. They are healthy, delicious, and perfect for lunch or dinner.
My Experience With This Recipe
I first made Moroccan meatballs when I wanted a warm, spiced dinner. I loved the mix of spices like cumin, paprika and cinnamon. The meatballs stayed soft and juicy. My family could not stop eating them.
They also loved the tomato sauce with garlic and herbs. Now, I make Moroccan meatballs often for parties or quick dinners. The recipe is simple and the taste is amazing. Every bite is full of flavor and the aroma fills the kitchen.
Recipe Card info
- Recipe Name: Moroccan Meatballs
- Servings: 4 people
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Course: Main Course
- Cuisine: Moroccan
- Calories: 210 kcal per serving
Equipment List
- Mixing bowls
- Frying pan or skillet
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Knife and cutting board
- Serving plate
Ingredients You Need for Moroccan Meatballs
- 500 grams ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup tomato sauce
- 1 tablespoon olive oil
Instructions
- Prepare the ingredients
Chop onion, garlic and parsley. Measure all spices and keep them ready in small bowls. - Mix the meat
In a large bowl, combine ground meat, onion, garlic, parsley, cumin, paprika, cinnamon, salt and pepper. Mix gently. - Shape the meatballs
Roll the mixture into small balls, about one inch in diameter. Make them evenly sized for even cooking. - Heat the pan
Place olive oil in a skillet. Heat on medium until the oil is warm but not smoking. - Brown the meatballs
Add meatballs to the pan. Cook for 2–3 minutes per side until lightly browned. Turn carefully with a spatula. - Add tomato sauce
Pour tomato sauce over the meatballs. Stir gently to coat the meatballs without breaking them. - Simmer the meatballs
Cover the pan with a lid. Cook on low heat for 15 minutes. Stir occasionally to avoid sticking. - Check for seasoning
Taste the sauce. Add more salt or spices if needed. Adjust to your preference. - Garnish and serve
Sprinkle chopped parsley on top. Serve Moroccan meatballs hot with sauce, couscous or bread.
Recipe Tips
- Use fresh parsley for better flavor.
- Do not overmix the meat; it can make meatballs tough.
- Brown the meatballs first for extra flavor.
- Simmer slowly to keep meatballs soft and juicy.
- Add a pinch of cayenne for a spicy kick.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 18 g |
| Fat | 14 g |
| Carbs | 6 g |
Serving Suggestions
Serve Moroccan meatballs with steamed couscous, rice or warm bread. You can also add a fresh salad or roasted vegetables.
The tomato sauce is rich and flavorful, so dipping bread is very satisfying. These meatballs are perfect for family dinners or special occasions. You can also serve them with a dollop of yogurt for extra creaminess.
Best Sides To Serve With
- Couscous with herbs
- Steamed rice
- Warm pita or flatbread
- Roasted vegetables like carrots and zucchini
- Fresh tomato and cucumber salad
Storage and Reheating Tips
Store leftover meatballs in an airtight container in the fridge for 3 days. Reheat gently on low heat in a pan. You can also microwave them for 1–2 minutes.
For longer storage, freeze cooked meatballs for up to 2 months. Thaw in the fridge overnight before reheating.
Moroccan Meatballs Recipe
Ingredients
- 500 grams ground beef or lamb
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- 1 cup tomato sauce
- 1 tablespoon olive oil
Instructions
Prepare the ingredients
- Chop onion, garlic and parsley. Measure all spices and keep them ready in small bowls.
Mix the meat
- In a large bowl, combine ground meat, onion, garlic, parsley, cumin, paprika, cinnamon, salt and pepper. Mix gently.
Shape the meatballs
- Roll the mixture into small balls, about one inch in diameter. Make them evenly sized for even cooking.
Heat the pan
- Place olive oil in a skillet. Heat on medium until the oil is warm but not smoking.
Brown the meatballs
- Add meatballs to the pan. Cook for 2–3 minutes per side until lightly browned. Turn carefully with a spatula.
Add tomato sauce
- Pour tomato sauce over the meatballs. Stir gently to coat the meatballs without breaking them.
Simmer the meatballs
- Cover the pan with a lid. Cook on low heat for 15 minutes. Stir occasionally to avoid sticking.
Check for seasoning
- Taste the sauce. Add more salt or spices if needed. Adjust to your preference.
Garnish and serve
- Sprinkle chopped parsley on top. Serve Moroccan meatballs hot with sauce, couscous or bread.
Notes
- Use fresh parsley for better flavor.
- Do not overmix the meat; it can make meatballs tough.
- Brown the meatballs first for extra flavor.
- Simmer slowly to keep meatballs soft and juicy.
- Add a pinch of cayenne for a spicy kick.
FAQs about Moroccan Meatballs
1. Can I use chicken instead of beef or lamb?
Yes, ground chicken works well. It cooks faster, so reduce simmer time to 10–12 minutes.
2. Are Moroccan meatballs spicy?
They are mildly spiced. You can adjust cayenne or paprika to make them more or less spicy.
3. Can I make these meatballs in the oven?
Yes, bake at 375°F for 15–20 minutes. Then pour sauce and bake another 10 minutes.
4. Can I freeze Moroccan meatballs before cooking?
Yes, shape the meatballs and freeze them raw. Cook directly from frozen and add extra simmering time.
5. Can I use dried parsley instead of fresh?
Yes, but use half the amount. Fresh parsley gives a better flavor and color.
Conclusion
Moroccan meatballs are easy to make and full of flavor. This Moroccan Meatballs Recipe is perfect for beginners and experienced cooks alike.
The combination of spices, tomato sauce and fresh herbs creates a delicious, juicy meal. Learning how to make Moroccan meatballs is simple and the ingredients are easy to find.
Serve them with couscous, bread or rice for a perfect Moroccan-inspired meal. Try this recipe today and enjoy warm, flavorful meatballs with your family and friends.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
