Moroccan Meatballs in Spicy Sauce

Transform your dinner table with the tantalizing flavors of Moroccan Meatballs in Spicy Sauce, a dish that’s bursting with bold, aromatic spices and layered with rich, slow-simmered goodness. These tender meatballs, a luscious mix of ground beef and lamb seasoned with cumin, cinnamon, and paprika, are browned to perfection before being bathed in a fiery, harissa-spiked tomato sauce. Balanced with garlic, fresh cilantro, and a touch of sweetness, this deeply satisfying dish is perfect for spicing up weeknight meals or impressing at dinner parties. Pair it with fluffy couscous, buttery rice, or crusty bread to soak up every last drop of the vibrant sauce. Quick to prepare and irresistibly fragrant, this recipe is an easy gateway to North African-inspired cuisine.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 g ground beef
• 250 g ground lamb
• 100 g breadcrumbs
• 1 large egg
• 3 garlic cloves, minced
• 2 tbsp fresh cilantro, chopped
• 1 tsp paprika
• 1 tsp ground cumin
• 0.25 tsp ground cinnamon
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 red chili, finely chopped
• 400 g canned crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp ground coriander
• 1 tbsp harissa paste
• 1 tsp sugar
• 250 ml water

Directions

Step 1

In a large mixing bowl, combine the ground beef, ground lamb, breadcrumbs, egg, minced garlic, cilantro, paprika, cumin, cinnamon, salt, and black pepper. Mix thoroughly until well combined.

Step 2

Using your hands, shape the meat mixture into small, evenly-sized meatballs, about 1 inch in diameter. Set aside.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking for about 2–3 minutes per side until browned all over. Remove the browned meatballs from the skillet and set them aside.

Step 4

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the chopped red chili and cook for an additional 1 minute.

Step 5

Add the crushed tomatoes, tomato paste, ground coriander, harissa paste, and sugar to the skillet. Stir to combine and bring the sauce to a simmer.

Step 6

Pour in the water and mix well. Return the browned meatballs to the skillet, nestling them into the sauce.

Step 7

Cover the skillet with a lid and simmer on low heat for 20–25 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.

Step 8

Taste and adjust seasoning if necessary. Serve hot with crusty bread, couscous, or rice. Garnish with additional chopped cilantro if desired.

Nutrition Facts

Serving size	1859.2 grams (1859.2g)

Amount per serving	% Daily Value*
Calories	2843

Total Fat 182.90g	234%
Saturated Fat 63.50g	318%
Polyunsaturated Fat 8.10g
Cholesterol 814mg	271%
Sodium 6115mg	266%
Total Carbohydrate 140.60g	51%
Dietary Fiber 19.00g	68%
Total Sugars 42.20g
Protein 178.10g	356%

Vitamin D 64IU	319%
Calcium 429mg	33%
Iron 27mg	149%
Potassium 4538mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 24.4%

Carbs: 19.3%