Moroccan Style Meatballs

    • Prep Time
    • 20 mins
    • Cook Time
    • 1 hr 10 mins
    • Yield
    • 20 meatballs
    • Difficulty Level

This recipe for Moroccan style meatballs is one that will surprise your taste buds.

The spices make these meatballs so flavorful and the tagine (that they are cooked in) makes them very tender.  I like to serve them with a side of apricot and raisin couscous and flatbread. The couscous soaks up all that delicious sauce that the meatballs cook in.

If you do not own a tagine, don’t worry, a dutch oven will be just as good. Bring some Moroccan flavor into your kitchen tonight! Enjoy!

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69 Ratings

Ingredients

  • 2 red onions
  • 2 lbs finely ground lamb
  • 4 tbsp fresh breadcrumbs
  • 2 eggs
  • 4 tsp ground cumin
  • 6 tbsp parsley, chopped
  • 3 tbsp mint, chopped
  • 1 tsp black pepper
  • 1 tsp salt
  • 4 tbsp olive oil
  • 3 tsp paprika
  • 3 tsp Harissa paste
  • 26oz can chopped tomatoes
  • 1/2 cup black Kalamata olives, without pits
  • 1 cup beef stock

Instructions

  • 1. Finely chop 1 red onion. Combine with ground lamb, breadcrumbs, eggs, 2 tsp cumin, 4 tbsp parsley, 2 tbsp mint, pepper, and salt. Mix with hands until all ingredients are evenly incorporated.
  • 2. Shape meat mixture into 1-inch balls with hands. Place onto a tray.
  • 3. Heat tagine base with 2 tbsp olive oil over medium heat. Fry meatballs in batches until browned all over. Place into a dish or tray and set aside.
  • 4. For the sauce, add remaining olive oil to tagine base. Slice remaining onion, and fry in oil for 1-2 minutes until softened.
  • 5. Stir in paprika, remaining cumin and Harissa paste. Add chopped tomatoes, olives and stock. Stir well and simmer for 5 minutes.
  • 6. Add browned meatballs to the sauce, stir and then close the lid. Reduce heat to a low simmer and cook for 50 minutes to 1 hour.
  • 7. Finish by stirring in the remaining fresh herbs. Serve with couscous.

Instructions

  • 1. Finely chop 1 red onion. Combine with ground lamb, breadcrumbs, eggs, 2 tsp cumin, 4 tbsp parsley, 2 tbsp mint, pepper, and salt. Mix with hands until all ingredients are evenly incorporated.
  • 2. Shape meat mixture into 1-inch balls with hands. Place onto a tray.
  • 3. Heat tagine base with 2 tbsp olive oil over medium heat. Fry meatballs in batches until browned all over. Place into a dish or tray and set aside.
  • 4. For the sauce, add remaining olive oil to tagine base. Slice remaining onion, and fry in oil for 1-2 minutes until softened.
  • 5. Stir in paprika, remaining cumin and Harissa paste. Add chopped tomatoes, olives and stock. Stir well and simmer for 5 minutes.
  • 6. Add browned meatballs to the sauce, stir and then close the lid. Reduce heat to a low simmer and cook for 50 minutes to 1 hour.
  • 7. Finish by stirring in the remaining fresh herbs. Serve with couscous.

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  • 69 people rated this recipe

  • Average Rating

    (2.9 / 5)


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