Moroccan Meatballs Recipe

Name: Moroccan Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 gallon tomato sauce; 1/2 cup chopped fresh cilantro; 1/4 cup ground cumin; 1/4 cup harissa; 3 tablespoons smoked paprika; 1 tablespoon ground cinnamon; 1 gallon bread cubes, day-old, no crust; 5 cups minced yellow onions; 3/4 cup minced garlic; 5 pounds ground chuck; 5 pounds ground pork; 3/4 cup finely chopped fresh cilantro; 3/4 cup finely chopped fresh parsley; 1/4 cup cumin seeds, ground; 1/4 cup smoked paprika; 1/4 cup black peppercorns, ground; 1/4 cup salt; 4 teaspoons ancho chile powder; 1 tablespoon ground ginger; 10 eggs, whipped before adding; Vegetable oil

Servings: persons

1 gallon tomato sauce
1/2 cup chopped fresh cilantro
1/4 cup ground cumin
1/4 cup harissa
3 tablespoons smoked paprika
1 tablespoon ground cinnamon
1 gallon bread cubes, day-old, no crust
5 cups minced yellow onions
3/4 cup minced garlic
5 pounds ground chuck
5 pounds ground pork
3/4 cup finely chopped fresh cilantro
3/4 cup finely chopped fresh parsley
1/4 cup cumin seeds, ground
1/4 cup smoked paprika
1/4 cup black peppercorns, ground
1/4 cup salt
4 teaspoons ancho chile powder
1 tablespoon ground ginger
10 eggs, whipped before adding
Vegetable oil

1
For the sauce: Mix together the tomato sauce, cilantro, cumin, harissa, paprika and cinnamon.
2
For the meatballs: Preheat the oven to 500 degrees F. Soak the bread in just enough water to cover for 1 minute.
3
Pour into a colander and let sit for 10 minutes.
4
Squeeze all the excess water out.
5
Meanwhile, gently cook the onions and garlic until translucent.
6
Let cool, then transfer to a bowl.
7
Add the chuck, pork, cilantro, parsley, cumin, paprika, pepper, salt, chile powder, ginger and eggs and mix thoroughly.
8
Portion and shape the mixture into 3 1/2-ounce balls.
9
Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides.
10
Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil.
11
Braise the meatballs in the oven until cooked through but not dry, 20 minutes.
12
Let cool slightly, then serve.

2277

kcal

Calories

155

Fat

Carbs

153

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.

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1 gallon tomato sauce, 1/2 cup chopped fresh cilantro, 1/4 cup ground cumin, 1/4 cup harissa, 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

How did you like this recipe?

Frequently Asked Questions