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Moroccan Style Meatballs
Meatballs are SUPER POPULAR and well-received with my 6 teenagers…if meatballs are cooking in the kitchen, the kids seem to make their way down and hang out, hoping for a sample.
Not sure what it is about meatballs that just make everyone happy at my house!
THESE Moroccan Style Meatballs are a level above! SO SO much flavor happening here! Garlic, Fresh Herbs, and Lots of Spices all come together to create an ultra-satisfying and cozy meal.
Definitely double up this recipe so you have some for meal-prepped lunches for a few days. They stay great in the fridge for up to 4 days and reheat very well.
Try our other favorite meatball recipes :
- BBQ Chicken Meatballs
- Italian Baked Meatballs:
- Turkey Swedish Meatballs
- Balsamic-Glazed Meatballs
- Sweet & Sour Chicken Meatballs
- 1 lb ground beef, bison, chicken, or turkey
- 1 large shallot, grated
- 6 cloves garlic, minced, and divided
- 1 bunch fresh cilantro leaves, stems mostly removed, finely chopped, divided
- 1 bunch fresh parsley leaves, stems removed, finely chopped, divided
- 1 large egg, lightly whisked
- 2 slices of Ezekiel bread, toasted well, cooled, and crumbled into crumbs
- sea salt and ground pepper, to taste
- 2 Tbsps olive oil, or avocado oil, divided
- 2 tsps ground cumin
- 2 tsps ginger powder
- 2 tsps paprika
- 2 – 14.5oz cans or jars of crushed tomatoes, with juice
- 1 Tbsp raw honey or pure maple syrup
- cooked quinoa
- plain Greek yogurt or coconut yogurt
- freshly chopped herbs
In a large bowl, combine the ground meat, shallot, half of the minced garlic, half of the chopped herbs, the egg, and crumbled bread.
Mix well to thoroughly combine, then form into 1 tablespoon meatballs.
Heat a large skillet over medium heat. Add 1 tablespoon of the oil and fry your meatballs until golden browned on all sides.
Set your meatballs aside on a plate.
Heat the remaining tablespoon of oil and saute the remaining garlic together with the cumin, ginger, and paprika for 30 seconds, stirring constantly.
Stir in your crushed tomatoes, honey, and the remaining chopped herbs.
Reduce the heat to a low and simmer for 4-5 minutes to allow the flavors to develop.
Return your meatballs to the skillet and continue to simmer until meatballs are cooked through and tender for about 10 minutes.
Serve your Moroccan meatballs over cooked quinoa, garnished with freshly chopped herbs.