Moroccan Meatballs Recipe
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.
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.