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Mouth Watering Moroccan Meatballs

We all have nights when you need eight octopus arms to get multiple chores done at once, dinner included. These Moroccan Meatballs are an easy yet exotic meal any time-crunched, two armed, mere mortal mom can cook up to resounding lip smacking approval from her family. Don't let the ingredient list scare you. With a well stocked pantry, you can prepare these meatballs and get transported to the casbah in no time at all.
Course Main Course
Cuisine Modern Moroccan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Linda Lederman, Balaboosta's Secret

Ingredients

Meatballs

  • 2 tablespoons extra virgin olive oil
  • 3/4 cup onions, diced
  • 1 1/2 lbs. chopped meat or ground lamb
  • 1 1/2 cups bread crumbs*
  • 2 large eggs
  • 1/4 cup parsley, chopped
  • 2 teaspoons cinnamon
  • 1 teaspoon dried oregano
  • 1 small handful mint, chopped
  • 2 cloves garlic, minced
  • 2-3 teaspoons ras el hanout**

Simmer Sauce

  • 3 tablespoons olive oil
  • 3 cloves garlic, crushed or diced
  • 1 28 ounce can crushed or diced tomatoes
  • 1/2 teaspoon ras el hanout**
  • 1 handful cilantro***

Instructions

Meatballs

  •  Preheat oven to 400°F (or 205°C). Place aluminum foil or parchment paper on a rimmed baking sheet.
    2. Heat large sauté pan over medium high heat. Add olive oil. Add onions and sauté for 4-5 minutes until soft and translucent. Let Cool.
    3. In a large mixing bowl, combine chopped meat or ground lamb, onions, bread crumbs, eggs, parsley, cinnamon, oregano, mint, garlic and ras el hanout (or ground cumin and coriander). Mix to incorporate all ingredients. Use your hands. Get dirty. Have fun with it but don’t over work the meat.
    4. Roll the meat mixture into balls. My kids like them on the large size, others like them ping pong ball sized. There is no right or wrong size. Place prepared meatballs on the baking sheet.
    5. Bake meatballs 10-15 minutes depending on the size of your meatballs (the larger the meatball, the slightly longer cooking time). Do not overcook. They will continue to cook in the simmer sauce.                                                                        

Simmer Sauce

  • 1. While the meatballs are cooking, prepare the simmer sauce. Heat a large sauté pan (use the one you sautéed the onions in- no need to dirty another dish!) add garlic and sauté quickly. Do not let garlic burn.
    2. Add tomatoes and ras el hanout (or ground cumin and ground coriander). Simmer on medium-low heat for 10-15 minutes. 
    3. When meatballs are done, add to simmer sauce. Cover and cook on low heat for another 10-15 minutes to blend the flavors. Remember, nothing is written in stone. If you’re in a rush or if your kids are whining they are starving and start to imitate fainting, adjust the cooking time as need be. The meatballs will still be cooked and delicious, and your kids will instantly stop their clatter because their mouths will be busy devouring your Moroccan Meatballs.

Serving Suggestions

  • Serve over a heaping bowl of your favorite rice, orzo or pasta. Enjoy!
    Moroccan meatballs with yellow rice

Notes

Ingredient Swaps
*can substitute gluten free bread crumbs
**you can substitute 1 teaspoon ground cumin and 1 teaspoon ground coriander
***you can substitute parsley or basil or add all three

In Advance Time Saver

Use your favorite rice, orzo or pasta from any batch cooking you have done in advance. Just reheat before serving. Otherwise, prepare your rice, orzo or pasta according to the package directions when you start preparing this recipe.