Mmmmm. Moroccan Meatballs
Think eating healthy is boring? Think paleo is dull? Think taking care of yourself is no fun?
Think again, my darlings. And make yourself some Moroccan Meatballs.
Morocco has long been on my list of must-visit countries. Twisty alleys, markets crowded with vendors, scampering trained monkeys… I need to see it all. The country sits in the northwestern corner of Africa, and the influence of Arab and Moorish invaders can be tasted in traditional Moroccan cuisine. Lucky us! Spices like aromatic cinnamon, cumin, and paprika are prevalent, along with herbs like mint and parsley. These meatballs are seasoned with essential Moroccan spices, then simmered in tomatoes that cloak them in a sauce that tastes like mystery and adventure.
Moroccan Meatballs
Prep 15 min. | Cook 1 hour | Serves 6-8 (about 36 meatballs)
Ingredients:
Meatballs:
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds ground lamb
Sauce:
1 tablespoon coconut oil
2 medium onions, diced (about 2 cups)
2 garlic cloves, crushed (about 2 teaspoons)
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
2 medium tomatoes, diced (about 2 cups)
1 1/2 cups water
2/3 cup tomato paste
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
Garnish:
1/4 cup roasted pistachios, chopped
Directions:
1. In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper with a fork. With your hands, crumble the lamb into the bowl and knead until all of the ingredients are incorporated.
2. Moisten your hands with water and shake to remove excess. Measure a level tablespoon of lamb and roll into a ball between your palms. Line up the meatballs on a baking sheet until it’s time to put them in the sauce.
3. Heat the oil in a large, deep skillet or pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds. Add the chopped tomatoes to the pan and stir about 1 minute. Add the water, tomato paste, and parsley, mixing to dissolve the tomato paste.
4. Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer. Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened. Sprinkle each serving with a few teaspoons of chopped pistachios. Bonus points if you serve them on top of cauliflower “couscous.”
Tags: dino-chow, lamb, meatballs, moroccan, paleo
48 Responses to “Mmmmm. Moroccan Meatballs”
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Melissa, these were great! I love the spice combo with the cilantro- and the sauce came out perfectly. Next time I'm making double batch so I can freeze them for later.
Thanks!
where do you see cilantro in the recipe? are you subbing that for the parsley? they are such diff tastes and I love them both so I’m confused on which one to use!
I always use parsely, but you can sub cilantro instead. Both taste great. My husband hates cilantro, hence the parsley — but cilantro is often used in Moroccan food.
Love the idea of swapping out the rice! I'm going to remember that for some of my other favorite recipes as well! We cook a lot of Indian food and am looking forward to finding a way to enjoy it without all the carbs from the rice.
Hey, Michelle! Have you tried cauliflower "rice"? It's a great substitute for the grain. I have a recipe here: http://theclothesmakethegirl.blogspot.com/2009/09/eat-your-vegetables-cauliflower.html You can easily make it plain without the dried fruit and spices if you want it as a base for curries, etc.
These are great. I've adapted it to a paleo/dino-chow meatloaf too.
Oooo, that's an awesome idea, too! Thanks for sharing!
YUM!! I made these tonight. I ate mine over the Cauliflower FousCous Pilaf… wow!! I made a double batch simply because I didn't feel like figuring out what to do with the other 1/2 pounds of my proteins! I think next time (which there definately WILL be) I'll add a little jalepeno or some Rotel for a little extra kick!
Cari! I'm glad you liked them. I hadn't made them for a while then I cooked up a batch for New Year's Eve, and was, like, "Yowza! I forgot how freakin' good these are!"
Love the idea of a little jalapeno in there!
[...] Meatballs (without the sauce, we just made up the meatballs, baked them, and then stuck them in the freezer [...]
My husband is Moroccan and I make this for him ALL the time with one addition, eggs. Once the dish is ready, I crack a few eggs on top and let the sauce cook them until the yolk is cooked. For those who love eggs, this is a nice addition to the dish.
Thanks for the tip! That sounds like a completely delicious addition, and I can’t wait to try it!
I made this last night with a few variations (I didn’t have cilantro and I used one can of tomato puree instead of tomatoes and tomato paste.) I served it over sauteed cabbage that I cooked with onion and garlic in olive oil. It. Was. Ah-maze-ing.
It will be a weekly staple in this house! YUM!
I can honestly say that while many Paleo/dino chow/whole 30 meals are very tasty, I often miss things like potatoes, rice, and bread. It’s been a slow transition. This was the first meal where I did not miss anything. The sauteed cabbage with onion and garlic was so delicious, it trumped rice AND pasta! Nom nom nom…
I’m glad you liked them! It’s one of my favorites, too… and it’s pretty easy to swap ingredients in and out without ruining the flavor. I don’t always use cilantro, either.
The cabbage bed is one of my favorite Whole30/paleo tricks. I hear you on missing potatoes, rice, and bread — but it gets so much easier. I’ve been eating this way for two years and it gets less difficult every day.
Made these for dinner tonight along with the suggested garlicky green beans and some roasted squash, and it was magnificent! I’m making your vampire-fighting pork stew tomorrow and really looking forward to it
Thank-you!
Thank YOU for letting me know you like them. That vampire-fighting stew is a winner, too. Enjoy! And, ya know, sleep soundly knowing your safe from blood suckers
How long would you bake them for and at what tempature..
Thank you
Mary ( a newbie to paleo
To bake the meatballs separately from the sauce, place them on a baking sheet in a 375-degree oven for 20-25 minutes. Happy New Year!
[...] http://www.theclothesmakethegirl.com/2009/03/05/mmmmm-moroccan-meatballs/ [...]
[...] all the walking around Excel and the riverside will help with whatever damage does get done. M: Moroccan Meatballs with cauliflower [...]
These look fabulous! I’ve been looking for a no-sugar cocktail-type meatball recipe for a while…this totally fits the bill. I’m loving all of the ingredients in that sauce!
Oh man, these look great! I have been on the search for more protein snacks. I could make a big bunch of these on Sunday and snack all week!
I made these last night and there was absolutely no conversation at the dinner table because everyone was too busy chewing! I served it with the fouscous (made with dried apricots and pistachios) and it was a hit. I’m pretty sure my 7-year-old is going to turn into a meatball! Thank you so much for making my family’s transition to Paleo easier!!!!!
Sweet! I’m really glad you all liked them. Thanks for letting me know!
[...] Moroccan Meatballs [...]
This was pretty good but I thought it needed some jazzing up. I’m not on a paleo diet so I don’t know if my additions work or not.It’s probably not even morroccan anymore
To the sauce I added 1 cup of raisins and 1 cup of green olives with 1/4 tsp of ground allspice and a dash of cayenne. I topped it with a pistachio, cilantro, mint pesto with lemon zest. Wicked tasty!
This was pretty good but I thought it needed some jazzing up. I’m not on a paleo diet so I don’t know if my additions work or not.It’s probably not even morroccan anymore
To the sauce I added 1 cup of raisins and 1 cup of green olives with 1/4 tsp of ground allspice and a dash of cayenne. I topped it with a pistachio, cilantro, mint pesto with lemon zest.And served with crusty whole wheat sourdough bread. Wicked tasty!
Hi Melissa
I am making these again tonight for the second time in as many weeks. Absolutely beautiful! I serve them with steamed zucchini spaghetti. This recipe and also your ‘Best Chicken You Will Ever Eat’ recipe are by far my favourite meals since (happily) going Paleo 6 weeks ago. I am so enjoying feeding my body properly and your recipes are such a joy to create and enjoy.
I bought your book a couple of weeks ago and am finding it is my regular ‘go to’ book now as your recipes are so easy and are so damn tasty! Thanks for writing a fabulous book!
Right on! Congratulations on making the switch to paleo — so great!
Thanks for buying Well Fed. Glad to know it’s making your meals tastier!
[...] Dinner I’ve got Cooking Club tonight and I’m making Moroccan Meatballs for our Countries of the World theme. I’m also making Braised Cabbage for my family to eat [...]
[...] Moroccan Meatballs with roasted Brussels sprouts [...]
These sound wonderful…can I make them with ground beef, turkey, or pork? Even if I could find lamb in my neck of the woods, I don’t think I could bear to eat it. Thanks!
I make them with ground beef all of the time.
I just made them with beef as well. They are delicious! I subbed Rogan Josh instead of the cumin and paprika… it is very tasty.
Thanks for another great recipe, Melissa.
These were quite good, a great base from which to experiment, like so many of your recipes. It was a hit with the whole family, and I didn’t even have time to make cauliflower rice to put it on. I just heated up a leftover side of roasted turnips and we were set for dinner.
[...] http://www.theclothesmakethegirl.com/2009/03/05/mmmmm-moroccan-meatballs/ [...]
[...] all-time favorite recipe from The Clothes Make The Girl: (if you do not have her cookbook Well Fed yet, GET [...]
I’m going to try this tonight! Also, where are those little sword picks from?… they are amazing for entertaining!
Those are vintage… sorry! Aren’t they great?! I bought them ages go at some retro yard sale in San Francisco, I think.
This is the most amazing thing I have ever eaten!
All I can say is – WOW! Just got your book about 2 weeks ago, and can’t wait to make EVERYTHING…. The Best Chicken receipe was great; this one was a solid winner. Love anything with lamb in it, and the flavors in this were absolutely amazing. The husband and I switched to Paleo over the summer; I’m currently doing about 80 Paleo/20 nonPaleo (but organic, with no preservatives, chemicals, additives if I can help it…) We feel so much better and have lost weight without trying! (He has lost 40+ pounds; I have lost 25…)
An added bouns: my Hashimoto’s Thyroiditis is under control for the first time in YEARS. The doctor just looked at me at the check-up; shook his head; and said “what do you call this again?! I’m going to look into it for all my thyroid patients!” Our daughter (who will be 5 years old in January) also has the disease, so really glad we’re putting her on the path to healthy eating far before I ever was.
I also really like the conversational tone of your book; your personality really comes through. I think it’s so fun that we must be about the same age (I will be 44 on January 1). Two of my favorite bands are Social D AND Duran Duran, as well. You couldn’t move in my teenaged bedroom without seeing a picture of Simon LeBon (ha!)
In any event, keep up the good work and I look forward to following you in the future!
Hi, Theresa! So glad you dropped by to comment… thank you! I’m thrilled that you’re enjoying Wel Fed. Congratulations on your weight loss and improving your health. That’s SO great.
I had my thyroid removed (due to a nodule) in 2008, and eating paleo has definitely helped me manage my health since then.
When I was a teenager, by bedroom door and two closet doors were COMPLETELY covered with photos and posters of John Taylor – like they were wallpapered with his face. I still listen to them on most of my morning runs around the lake — love the new stuff and the old.
Keep me posted on how you’re doing!
I want to make this dish and I have everything on hand except tomatoes. Can I use crushed tomatoes and just omit the water and tomato paste?
That should work just fine. You’re basically trying to make a pretty thick sauce for the meatballs, so just let it simmer until most of the water has evaporated.
Great dish. Like the ingredients and presentation. will try it soon, looks delicious.
These are great! Any thoughts on making them in a slow cooker…high vs low and time? Thanks!
Your biggest problem with the slow cooker is that the sauce won’t caramelize and thicken, but if you don’t care about that, it will work fine.
You’ll still need to make the sauce on the stovetop, then transfer the sauce and the uncooked meatballs to the slow cooker. I recommend you cut the water down to 1/2 cup instead of 1 1/2 cups. Cook on low for 7-8 hours.
let me know how it turns out!
Thank you! It’s too late for tonight, but I will report back next time! sarah
[...] I still plan to make this week: Moroccan meatballs, Crock-pot pork loin, beef stir fry, buffalo chicken, spaghetti squash with chicken sausage and [...]
[...] MMMM. Moroccan Meatballs [...]
I just made this tonight and put it over garlicky cooked spinach:
OH. M. GEEEE!!!!
Today is my 28th day of Whole30 and If I had known about your book earlier (and this recipe) I think my first week would have been MUCH easier! So glad to have found this site/your book/this recipe/you!
Congratulations on Whole30-ing! Right on! Glad you like the meatballs. This is one of my very favorite recipes.
[...] would a paleo meal be without something from Well Fed? I followed this recipe (http://www.theclothesmakethegirl.com/2009/03/05/mmmmm-moroccan-meatballs/) exactly. And it was AMAZING. Like, the tomato sauce along is so good. I may make it just as a soup [...]
You know, your unique, delicious-yet-healthy recipes ROCK, Melissa. My biggest dilemma is which meatball recipe to try tonight. Think I will pick up some lamb and cauliflower for my next meal. Thanks for sharing!
[...] Moroccan Meatballs. These take FOREVER but are so worth it. Make on a Sunday (not a Monday like we did). [...]
[...] Moroccan meatballs with steamed cauliflower and Honeycrisp apple slices [...]
Can you make these with ground chicken instead? My family is not big on lamb and we don’t eat beef. Would it be the same amount of cook time? Any help would be appreciated!
Sure! You can use either ground chicken or ground turkey. Cooking time is the same.
[...] Moroccan meatballs with spaghetti squash. (This was my first time making or eating spaghetti squash and while it was not a good combo with this recipe (I blame Eric for making that call), I actually liked the spaghetti squash. It’s a strange vegetable but I had some for lunch yesterday with sausage, peppers, and a tomato sauce, and it was pretty yummy.) [...]
[...] Moroccan meatballs and strawberries [...]
How is 1/2 cup parsley equal to 2 tbsp.? 1/2 cup should be 6 tbsp.
The 2 tablespoons refers to the amount you should end up with AFTER it’s minced. 1/2 cup to start, then mince until it equals about 2 tablespoons.
I have a confession: I don’t follow a Paleo diet. I do love cooking, though, and am always looking for tasty recipes, regardless of source.
I was pointed in your direction by a friend, and this was the first recipe of yours I tried. While I’m not sure I followed the recipe exactly (used canned tomatoes (I don’t like fresh ones, so I don’t have them around), halved it, and ran out of paprika), it was AMAZING, and I used the leftover sauce to poach eggs.