Spicy Moroccan Meatballs Recipe: This Easy Meatball Recipe Is an Ultra-Satisfying, Cozy Meal by 30Seconds Food

Dinner Beef Poultry
5 months ago
Spicy Moroccan Meatballs Recipe: This Easy Meatball Recipe Is an Ultra-Satisfying, Cozy Meal

"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 recipe makes a fabulous dinner, or cozy comfort food meal, anytime.

Cuisine: Moroccan
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 35 to 40 minutes
Servings: 4


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

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.

Photos: Clean Food Crush

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Paprika $3 & Up
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Quinoa $3 & Up

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Donna John
This looks delicious!!
Elisa A. Schmitz 30Seconds
I love Rachel's clean-eating recipes, that are so dang delish!
I love a delicious meatball dinner...
Lad Dalton
How much is a bunch? Is that like a lot? Grated shallot, how fine?my grater has four sizes. Pitiful example of a someone proof read these things? Weights and or real measurements please.
Donna John
This is a recipe from Clean Food Crush, so it actually goes through two editing processes. Cilantro and parsley come tied in a bunch. I would say if you love cilantro and parsley, grab the big bunch. Not so much? Put less. Recipes are best if you adjust for your own tastes. If you grate or even mince the shallot with a knife, it won't affect the outcome of this recipe since it's cooked into a meatball. Sorry this recipe isn't working for you. This recipe got great reviews so I hope you do give it a try. Lad Dalton
Elisa A. Schmitz 30Seconds
Thank you for your feedback, Lad Dalton . We appreciate your suggestions, and the recipe has been updated. We hope you enjoyed it! Donna John

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