Aromatic Moroccan Meatballs Recipe Is Anything But Meh (35 Minutes) by 30Seconds Food
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"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 four days and reheat very well," says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®.
To make these high-protein meatballs you will need the following clean-eating ingredients: ground meat (beef, bison, chicken or turkey), shallots, fresh garlic, fresh cilantro (read about the health benefits of cilantro), fresh parsley, an egg, bread, olive oil or avocado oil, ground cumin, ground ginger (check out the health benefits of ginger), ground paprika, canned crushed tomatoes and either raw honey or maple syrup.
Cooking Tip: If you can't find Ezekiel bread, use your favorite bread.
This easy, delicious Moroccan meatball recipe makes a fabulous high-protein dinner or cozy comfort food meal. Read about the health benefits of protein.
Cuisine: Moroccan
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 35 to 40 minutes
Servings: 4
Ingredients
- 1 pound ground beef, bison, chicken or turkey
- 1 large shallot, grated fine (or to taste)
- 6 cloves garlic, minced (divided)
- 1/4 cup fresh cilantro leaves, stems mostly removed, finely chopped (divided)
- 1/4 cup fresh parsley leaves, stems removed, finely chopped (divided)
- 1 large egg, lightly whisked
- 2 slices Ezekiel bread, toasted well, cooled and crumbled into crumbs (or your favorite bread)
- 2 tablespoons olive oil or avocado oil (divided)
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons paprika
- 28 ounces (2 cans) crushed tomatoes, with juice
- 1 tablespoon raw honey or pure maple syrup
Optional For Serving
- quinoa, cooked
- plain Greek yogurt or coconut yogurt
- freshly chopped herbs
Here's how to make it:
- In a bowl, combine the ground meat, shallot, half of the minced garlic, half of the chopped herbs, the egg and crumbled bread. Mix well. Form into 1 tablespoon meatballs. Heat a large skillet over medium heat. Add 1 tablespoon of the oil and fry the meatballs until golden browned on all sides. Set aside.
- Heat the remaining tablespoon of oil and sauté the remaining garlic together with the cumin, ginger and paprika for 30 seconds, stirring constantly. Stir in the crushed tomatoes, honey and the remaining chopped herbs. Reduce the heat to a low and simmer for 4 to 5 minutes to allow the flavors to develop.
- Return the meatballs to the skillet and continue to simmer until meatballs are cooked through and tender, about 10 minutes. Serve over quinoa or your favorite grain. Store the leftover meatballs in an airtight container in the fridge.
Recipe and photo courtesy of Clean Food Crush®.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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