Moroccan Rice Meatballs

Infused with the enticing flavors of North Africa, Moroccan Rice Meatballs are a delightful fusion of tender ground lamb (or beef) and aromatic spices like cumin, coriander, and cinnamon. Blended with cooked basmati rice, fresh herbs like parsley and cilantro, and a hint of garlic, these juicy meatballs are simmered to perfection in a rich, spiced tomato sauce that’s both hearty and vibrant. This recipe combines warming ingredients with an authentic Moroccan twist, making it a comforting yet exotic dish that’s ideal for weeknight dinners or special occasions. Serve these flavorful meatballs over fluffy couscous, with warm bread, or alongside extra rice for a satisfying meal your family and guests will love. Perfectly suited for adventurous palates, "Moroccan Rice Meatballs" is an easy-to-make dish packed with savory charm and global appeal.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 g Ground lamb (or beef)
• 150 g Cooked basmati rice
• 1 medium Onion, finely chopped
• 2 Garlic cloves, minced
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Ground cinnamon
• 2 tbsp Fresh parsley, chopped
• 2 tbsp Fresh cilantro, chopped
• 1 Egg
• 50 g Breadcrumbs
• 2 tbsp Olive oil
• 400 g Tomatoes, diced
• 2 tbsp Tomato paste
• 250 ml Chicken broth
• 1 tsp Paprika
• 1 tsp Sugar
• 1 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

In a large mixing bowl, combine ground lamb (or beef), cooked basmati rice, finely chopped onion, minced garlic, ground cumin, ground coriander, ground cinnamon, parsley, cilantro, egg, breadcrumbs, salt (1/2 tsp), and black pepper (1/4 tsp). Mix well until all ingredients are evenly incorporated.

Step 2

Form the mixture into small, golf-ball-sized meatballs and set aside on a plate.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, turning occasionally, and cook until browned on all sides (about 6–8 minutes). Remove meatballs from the skillet and set aside.

Step 4

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add diced tomatoes, tomato paste, chicken broth, paprika, sugar, remaining salt (1/2 tsp), and black pepper (1/4 tsp). Stir well and bring to a gentle simmer.

Step 5

Return the browned meatballs to the skillet, nestling them into the tomato sauce. Cover the skillet with a lid and let simmer on low heat for 20 minutes, stirring occasionally to ensure even cooking.

Step 6

Taste the sauce and adjust the seasoning if needed.

Step 7

Sprinkle with additional fresh parsley or cilantro before serving. Serve hot with additional rice, bread, or couscous on the side.

Nutrition Facts

Serving size	1608.7 grams (1608.7g)

Amount per serving	% Daily Value*
Calories	2198

Total Fat 140.40g	180%
Saturated Fat 52.00g	260%
Polyunsaturated Fat 4.40g
Cholesterol 596mg	199%
Sodium 4255mg	185%
Total Carbohydrate 127.00g	46%
Dietary Fiber 13.70g	49%
Total Sugars 28.10g
Protein 113.60g	227%

Vitamin D 48IU	240%
Calcium 301mg	23%
Iron 20mg	108%
Potassium 3360mg	71%

*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: 56.8%

Protein: 20.4%

Carbs: 22.8%