Quick Moroccan Meatballs Recipe Is a Comforting & Cozy Dinner by 30Seconds Food

"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®.

This easy, delicious Moroccan meatball recipe makes a fabulous dinner, or cozy comfort food meal, anytime.

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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)
• approximately 1/4 cup (or to taste) fresh cilantro leaves, stems mostly removed, finely chopped (divided)
• approximately 1/4 cup (or to taste) fresh parsley leaves, stems removed, finely chopped (divided)
• 1 large egg, lightly whisked
• 2 slices Ezekiel bread, toasted well, cooled and crumbled into crumbs
• 2 tablespoons olive oil or avocado oil (divided)
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 2 teaspoons paprika
• 2 cans (14 ounces each) crushed tomatoes, with juice
• 1 tablespoon raw honey or pure maple syrup

For Serving

• cooked quinoa, for serving
• plain Greek yogurt or coconut yogurt, for serving
• freshly chopped herbs, for garnish

Recipe Notes

• If you can't find Ezekiel bread, use your favorite bread.

• Store the leftover meatballs in an airtight container in the fridge for up to four days.

Here's how to make it: 

1. 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.
2. 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.
3. Return the meatballs to the skillet and continue to simmer until meatballs are cooked through and tender, about 10 minutes. Serve over quinoa.
   

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. This recipe has been analyzed by HappyForks. However, 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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