Description
Spicy Moroccan meatballs dance with aromatic spices, bringing North African flavors to your dinner table. Rich lamb mingles with herbs and zesty harissa, creating a memorable meal you’ll savor with passionate delight.
Ingredients
Scale
Protein:
- 1 pound (454 grams) ground beef or lamb
Herbs and Spices:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/4 cup parsley, chopped
- 1/4 cup cilantro, chopped
Aromatics and Additional Ingredients:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 can (14 ounces / 400 grams) crushed tomatoes
- 1/2 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup water
Instructions
- Combine ground meat with aromatic herbs, warm spices, and seasonings in a mixing bowl. Thoroughly blend ingredients until evenly distributed.
- Carefully form uniform small spherical meatballs, ensuring consistent size for even cooking.
- Warm olive oil in a large skillet over medium heat (approximately 350°F). Gently place meatballs into the pan, rotating periodically to achieve golden-brown exterior on all surfaces, roughly 5-6 minutes.
- Transfer browned meatballs to a separate plate, maintaining their temperature.
- In the identical skillet, pour crushed tomatoes and incorporate remaining spices like turmeric and ginger. Create a vibrant, fragrant sauce by stirring ingredients together.
- Carefully reintroduce meatballs into the simmering tomato mixture, ensuring complete coating with sauce.
- Reduce heat and allow sauce to gently simmer for 20-25 minutes, enabling flavors to meld and sauce to thicken while ensuring meatballs reach optimal internal temperature.
- When sauce reaches desired consistency and meatballs are thoroughly cooked, remove from heat.
- Plate immediately, garnishing with fresh chopped herbs for enhanced visual appeal and additional flavor complexity.
Notes
- Swap ground beef with turkey or chicken for a leaner protein option that still packs incredible flavor and keeps the dish light.
- Add a pinch of harissa paste to the sauce for an extra kick of North African spice that brings depth and warmth to the meatballs.
- For gluten-sensitive diners, ensure all spices are certified gluten-free and use almond flour instead of traditional breadcrumbs to bind the meatballs.
- Enhance the sauce’s complexity by deglazing the skillet with a splash of red wine before adding tomatoes, which will create a richer, more sophisticated flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Moroccan
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 80 mg