Moroccan Meatballs Recipe

Name: Moroccan Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Lean Ground Beef (I Used 95% Lean); 1 pinch Salt; 1 whole Medium Onion, Finely Diced; 1/2 cups Fresh Parsley, Chopped; 1/2 cups Fresh Cilantro, Chopped; 1/2 teaspoons Cumin; 1/2 teaspoons Cinnamon; 1/2 teaspoons Smoked Paprika; 1/2 teaspoons Cayenne Pepper; 2 Tablespoons Olive Oil; 1 whole Medium Onion, Finely Diced; 2 cloves Garlic, Minced Or Pressed; 1 can (28 Oz. Size) Crushed Or Ground Tomatoes; 2 whole Roma Tomatoes, Chopped; 1/2 cups Fresh Parsley, Chopped; 1 teaspoon Cumin; 1 teaspoon Cinnamon; 1 teaspoon Smoked Paprika; 1 teaspoon Cayenne Pepper (reduce To 1/4 For Less Heat); 1/2 cups Fresh Cilantro, Chopped

Servings: persons

1 pound Lean Ground Beef (I Used 95% Lean)
1 pinch Salt
1 whole Medium Onion, Finely Diced
1/2 cups Fresh Parsley, Chopped
1/2 cups Fresh Cilantro, Chopped
1/2 teaspoons Cumin
1/2 teaspoons Cinnamon
1/2 teaspoons Smoked Paprika
1/2 teaspoons Cayenne Pepper
2 Tablespoons Olive Oil
1 whole Medium Onion, Finely Diced
2 cloves Garlic, Minced Or Pressed
1 can (28 Oz. Size) Crushed Or Ground Tomatoes
2 whole Roma Tomatoes, Chopped
1/2 cups Fresh Parsley, Chopped
1 teaspoon Cumin
1 teaspoon Cinnamon
1 teaspoon Smoked Paprika
1 teaspoon Cayenne Pepper (reduce To 1/4 For Less Heat)
1/2 cups Fresh Cilantro, Chopped

1
Add the ground beef into a bowl and salt it generously.
2
Mix the onion, herbs and spices into the meat.
3
Make sure to work it as little as possible.
4
Form the meat into golf ball sized meatballs.
5
Heat a Dutch oven, or a frying pan that can fit a large volume, on medium to medium high heat.
6
When the pan is hot, add the oil.
7
Brown the meatballs on all sides.
8
They do not need to be cooked through at this point, but the browning will add texture and flavor.
9
Remove the meatballs from the pan, but leave the pan drippings.
10
(If there is fat in the pan, you can pour or wipe that out.)
11
Get the sauce started.
12
Add the onion and garlic into the Dutch oven with the drippings and heat over medium heat.
13
When the onions are slightly translucent, add the canned tomatoes.
14
Then add the Roma tomatoes, parsley, and the spices.
15
Leave the cilantro out.
16
Simmer the sauce uncovered for 15 minutes.
17
Then, add the meatballs back in and simmer, covered, for another 15 minutes.
18
Finally, stir in the cilantro, saving a little for garnish if you like, and serve.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 pound Lean Ground Beef (I Used 95% Lean), 1 pinch Salt, 1 whole Medium Onion, Finely Diced, 1/2 cups Fresh Parsley, Chopped, and more.

Yes, Moroccan Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Meatballs

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