moroccan meatballs

Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner.

Moroccan Meatballs

onion (chopped)

tomatoes

sweet paprika

cumin

kosher salt

paprika

black pepper

green olives (chopped)

93% beef

onion

cinnamon

parsley

cilantro (divided)

brown rice or cauliflower rice (for serving (optional))

Place the onions in a bowl and microwave about 2 minutes to sweat them out (or you can saute on the stove).

Add all sauce ingredients to the slow cooker. Stir to combine.

In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.

Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.)

Place the meatballs on top of the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours.

Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.

Slow Cooker Directions:

Press saute and spray the cooking insert with oil, add the onions and saute 3 to 5 minutes, until softened.

Add the remaining sauce ingredients and stir to combine.

Place the meatballs on top of the sauce, cover and cook high pressure 15 minutes, natural release.

Instant Pot Directions:

These are the best Moroccan meatballs you will make at home Easy, bite-size skillet meatballs, grilled with just a little bit of extra virgin olive oil. But the draw is in big flavors from aromatics and warm Moroccan spices. Serve these meatballs in pita pockets with minty carrot salad, olives, and other fresh items. Or, use them as a little party appetizer.

BEST Moroccan Meatballs 

lb beef lamb

red onion, grated

garlic cloves,

cilantro,

tsp ground ginger (about .87 g)

cayenne,

Salt and pepper

tbsp (about 42 ml) extra virgin olive oil

tbsp (about 48 ml) orange juice

virgin olive oil

mint leaves, torn (about 5 or 6 large leaves)

Cherry tomatoes, halved

shallots or onions, thinly sliced

Marinated olives

Tztaziki Sauce or plain Greek yogurt

Pita pockets

Make the shaved carrot salad first. Using a peeler, go ahead and peel the carrots into ribbons (or you can slice the carrots very thin sticks.) Place carrots and the remaining carrot salad ingredients into a bowl. Toss by hand to combine. Set aside or in the fridge for now.

If making other fresh sides to serve along, prepare those as well and save in the fridge. Toss the cherry tomatoes and onions with a little olive oil and lemon juice, if you like, and season with salt and pepper. Save in the fridge.

If using, prepare Tzatziki sauce per this recipe; plain Greek yogurt is fine too. Save in fridge for later.

Prepare meatball mixture. Squeeze any liquid out of the bread and place in a large mixing bowl. Add the meat, onions, garlic, cilantro, Ras El Hanout, ground ginger, and cayenne. Sprinkle a generous pinch of kosher salt and black pepper. Using clean hands, mix/knead until meat mixture is well combined.

Divide the meat mixture into small meatballs (mine were about 1 tbsp each). The size here is relative, but they're meant to be small bite-sized meatballs. Arrange the meatballs on a tray and cover. Refrigerate for 30 minutes (if you really don't have the time, you can skip this part. See notes.)

When you're ready, heat a cast iron skillet (or a frying skillet) over medium heat. Drizzle the meatballs with some extra virgin olive oil and cook in your hot skillet over medium heat for about 7 minutes or so, turning occasionally, until cooked through and charred. Do this in batches if needed.

Serve meatballs hot in pita pockets. Add the carrot salad and other prepared toppings in. Or, leave meatballs in skillet with the shaved carrot salad and other items on the side, let everyone decide how they'd like to enjoy them!

The meatballs were awesome. Big hit with both kids and adults at a party. Love this site... haven't had one bad recipes yet.

Suzy, I have said before how much I love meatballs.  I have made all of your recipes for them.   I'm a widow and find that 3 or 4 meatballs is just right for me.   I make a full recipe and freeze the meatballs.  Can't decide which recipe is my favorite, but this one was exceptional.

These meatballs were outstanding. We made enough so there were some leftovers. However, they did not last long. The next morning I reheated them in a skillet in a spicy tomato sauce, poached some eggs on top and produced a simple shakshuka breakfast. I usually like merguez in my shakshuka, but with these delicious meatballs, I didn't miss the merguez at all.

This has become one of my go-to recipes. The smell brings me back to the summertime, when I first discovered it, and all of the nice memories that come along with that. It's like aroma therapy, honestly. Thank you for sharing. I love your blog very much :)

Much love from Canada!

This was a total hit at my house! I used ground venison for these meatballs, and they were fantastic! I also love how simple these are to make. Thank you for another wonderful recipe.

https://content.jwplatform.com/videos/PCuWip9T.mp4

Easy Moroccan Meatballs! Loaded with flavor. 

Moroccan Meatballs Video Tutorial 

This Moroccan Kefta recipe combines ground beef with Moroccan spices and other seasonings for a delicious, flavorful Moroccan meatballs appetizer or main dish served with rice, salad or couscous.

Kefta - Moroccan Meatballs

lb. lean ground beef

butter

onion,

chili arbols, stemmed, seeded, chopped

garlic, minced

lemon,

salt

fresh ginger, minced

Tbsp. Moroccan spices (or

turmeric

ginger

Tbsp. chopped flat-leaf parsley

c. chopped cilantro

water

Black pepper

In a large bowl, add the ground beef,...

In a large bowl, add the ground beef, Moroccan spices, finely minced onion, minced garlic, ground ginger, zest of one lemon, salt, parsley, and a generous pinch of black pepper. Mix to combine. Go ahead, use your hands.

Form the mixture into meatballs. I made mine...

Form the mixture into meatballs. I made mine about the size of a ping-pong ball.

Melt the butter in a large pan over...

Melt the butter in a large pan over medium heat. Add the onions, dried chilies, minced fresh ginger, and ground turmeric. Cook, stirring occasionally, until onions have browned (about 3-4 minutes).

Add the cilantro, lemon juice, and water, stirring...

Add the cilantro, lemon juice, and water, stirring to combine. Bring the sauce to a boil.

Add in your meatballs, reduce the heat to...

Add in your meatballs, reduce the heat to medium-low, and cover. Let cook for 20 minutes, turning the meatballs once or twice to ensure even cooking.

Remove the lid and continue cooking for another...

Remove the lid and continue cooking for another ten minutes or so until the sauce is thick. Check your meatballs to make sure they are cooked through and taste your sauce to check seasonings. Add more salt if necessary.

Serve with rice, salad, or couscous.

We had these tonight with homemade pita and your tzatziki. Our fave kind of dinner. Very tasty meatballs.  Thank you.

These Moroccan Meatballs are extra juicy and super delicious with great Moroccan inspired flavors. All swimming in a rich and wonderful tomato sauce that will have everyone begging for seconds! 

beef

garlic (minced)

coriander

smoked paprika

pepper

olive oil

beef broth (low sodium)

fennel seeds

red pepper flakes

salt (or

pepper (or

tomato paste

tomato puree (or passata)

mint (for garnish)

In a large bowl add all the meatball ingredients, and mix well using your clean hands. Shape the meat mixture into medium size meatballs. You should get around 20 meatballs.

In a large skillet heat the olive oil over medium heat. Add the meatballs and fry until golden brown all around, should take about 7 minutes. If your skillet isn't large enough you may need to do this in a couple batches. Transfer the meatballs to a plate and set aside.

In the same skillet, deglaze the skillet with the beef broth and stir and scrape all the brown bits at the bottom of the skillet. Bring to a simmer, and stir until there are no more brown bits stuck at the bottom of the skillet.

Add the coriander, cumin, fennel seeds, red pepper flakes, salt, pepper and stir. Cook for about 1 minute, the liquid should have reduced by half.

Add the onion, garlic, ginger and tomato paste to the skillet, stir and cook for 3 to 5 minutes or until the onion is soft and translucent.

Add the tomato puree or passata to the skillet and stir. Bring to a boil and turn down the heat to a simmer. Simmer for 10 minutes, covered, so that it doesn't splatter everywhere, then add the meatballs. Toss the meatballs around in the sauce, then cover the skillet and simmer for another 20 minutes.

Garnish with fresh mint and serve over pasta or couscous.

https://content.jwplatform.com/videos/jtkwT54d.mp4

These Moroccan meatballs are extra juicy and super delicious with great Moroccan inspired flavors, in a rich and wonderful tomato sauce that will have everyone begging for seconds.

This Moroccan Meatball Tagine recipe, or Kefta Mkaouara, is a must try. Made with spiced ground meat and a flavorful tomato-based sauce, it&#x27;s pure comfort food.

Moroccan Meatballs (Meatball Tagine)

garlic cloves, finely chopped

½ tsp pepper

ginger powder ginger (optional)

cayenne

Tbsp fresh parsley, chopped

Tbsp fresh cilantro, chopped

eggs (optional but highly recommended)

lamb beef

¼ onion, grated

cumin powder

coriander powder

ginger powder (optional)

garlic cloves, grated

Mix all the meatball ingredients in a large...

Mix all the meatball ingredients in a large bowl, mixing with your hands until just combined. Make 1¼ inch meatballs and keep in the refrigerator while you prep the remaining ingredients and make the sauce.

Heat olive oil in wide skillet or tagine...

Heat olive oil in wide skillet or tagine (if you have an earth ware pot, it's great for this recipe) over medium high heat. Sauté onion until it starts to get a light golden brown. Add in garlic and sauté for a minute.

Mix all powdered spices (paprika, turmeric, cinnamon, pepper,...

Mix all powdered spices (paprika, turmeric, cinnamon, pepper, cumin, coriander, cayenne, ginger powder) in a small bowl. Add this to the onion and mix well. Add tomato paste and cook for a minute.

Add grated tomatoes, chopped cilantro and parsley along...

Add grated tomatoes, chopped cilantro and parsley along with salt and mix well. Add water, reduce the heat to medium low and simmer the sauce for 25-30 minutes, stirring occasionally. When the consistency of the sauce is to your liking, taste and adjust seasoning.

Add the meatballs. Cover and continue to simmer...

Add the meatballs. Cover and continue to simmer for another 10 to 15 minutes, or until the meatballs are just cooked through. Flip them half way through and coat them well with sauce.

Make 3-4 deep wells in the sauce between...

Make 3-4 deep wells in the sauce between the meatballs with a spoon. Crack an egg into each well. Cover and cook for an additional 10-15 minutes, until egg whites are set and egg yolks are done to your liking (typically they are runny).

Garnish with parsley or cilantro. Serve immediately with...

Garnish with parsley or cilantro. Serve immediately with warm, crusty bread or couscous with a drizzle of extra virgin olive oil. You can also serve it with green olives stirred in.

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Top 7 moroccan meatballs recipes from across the web

The most viewed moroccan meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Moroccan Meatballs

BEST Moroccan Meatballs

Kefta - Moroccan Meatballs

BEST Moroccan Meatballs

Moroccan Meatballs

Moroccan Meatballs (Meatball Tagine...

Moroccan Meatballs

The most viewed moroccan meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine