Moroccan Meatballs

Flavor-packed Moroccan meatballs simmered in aromatic tomato sauce for a delicious main course.

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Prep Time 10

Cook Time 50

Total Time 1

Course Main Course

Cuisine Moroccan

Servings servings

Calories 300 kcal

Equipment

large heavy pot
Skillet

Ingredients

For The Tomato Sauce

3 tablespoons olive oil or vegetable oil
1 large yellow onion, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika (sweet, not hot)
1 teaspoon ground turmeric
1 teaspoon kosher salt
½ teaspoon cinnamon
½ teaspoon Aleppo pepper or chili powder
¼ teaspoon freshly ground black pepper
2 pounds ripe tomatoes, chopped or use a 28-ounce can of tomato puree or crushed tomatoes

For The Meatballs (Kefta)

1 pound ground beef
1 small yellow onion, grated
2 large garlic cloves, pressed (or finely minced)
1 bunch fresh cilantro, chopped, divided
¾ teaspoon kosher salt
to taste black pepper a few grinds
1 tablespoon paprika (sweet, not hot)
1 ½ teaspoons ground cumin
½ teaspoon Aleppo pepper or chili powder

Instructions

Heat oil over medium heat in a large heavy pot and sauté onions for 5 minutes, stirring often, until they start to soften. Add the spices: cumin, paprika, turmeric, salt, cinnamon, chili pepper and black pepper, and sauté for 2 minutes, stirring, to toast the spices. Add the chopped tomatoes, bring sauce to a simmer, and cook at the lowest possible simmer, covered, for 20 minutes.
While the sauce is simmering, use your hands to gently combine the ground beef (or lamb) with the grated onion, garlic, 3 tablespoons of chopped cilantro and spices: salt, black pepper, paprika, cumin and Aleppo (or chili powder); roll gently into small, ping pong ball sized balls. (Makes about 20-25 meatballs).
Heat 1 tablespoon of vegetable oil in a skillet over medium heat and sauté the meatballs for 5-6 minutes, turning often, to brown them on all sides.
When the sauce has cooked for 20 minutes, add the meatballs, cover the pot, and cook the meatballs for 15 minutes at the lowest possible simmer. Stir in 2-3 tablespoons of remaining chopped cilantro just before serving.

Notes

You can use a 28-ounce can of good quality imported plum tomato puree or crushed tomatoes, in place of fresh tomatoes. The sauce will be a little more acidic, however you can balance the acidity by adding a little butter or olive oil and a pinch or two of sugar. You can brown the meatballs first or add them to the sauce raw; sautéing them first seals them and keeps them juicier and more tender.

Nutrition

Serving: 1meatballCalories: 300kcalCarbohydrates: 10gProtein: 22gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Keyword beef meatballs, Gluten-free, lamb meatballs, meatballs, Moroccan Meatballs, paleo

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