Moroccan cuisine is known worldwide for its complex flavors and iconic dishes. Located on the northwest coast of Africa, the country draws culinary inspiration from Mediterranean and Middle Eastern cuisines in addition to those of its native continent.
Our lamb meatballs use a few traditional spices and fresh mint leaves to give them a distinctive Moroccan flavor profile. The accompanying tomato sauce is delicious served over couscous or rice and repeats a couple the spices used in the meatballs, pulling all the flavors together perfectly.
We generally serve these meatballs for dinner, but they can be made smaller and served as an appetizer, using the tomato sauce for dipping.
The flavors of Moroccan cuisine:
Traditional Moroccan cooking uses a wide variety of spices to create unique, multi-layered flavors and aromas. Here’s a list of some of the spices you may want to have on hand if you want to give some Moroccan recipes a try.
- Cumin
- Ground ginger
- Paprika
- Turmeric
- Black pepper
- Cinnamon
- Cardamom
- Saffron
- Cayenne
Alternatively, you could purchase a spice blend called ras el hanout, an Arabic term that means “head of the shop” or “top shelf.”
More Moroccan recipes:
- Broiled Lamb Kabobs
- Grilled Moroccan Lamb Kefta
- Moroccan-Spiced Lamb Burgers
- Moroccan Dip Platter (from Half Baked Harvest)
Moroccan Lamb Meatballs in Tomato Sauce
Ingredients
- 1 lb ground lamb
- 1 egg, lightly beaten
- 1 clove garlic, very finely chopped
- 2 tablespoons panko crumbs
- 1-1/2 tablespoons fresh mint leaves, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the tomato sauce:
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, very finely chopped
- 2 cups diced tomatoes, undrained
- 1/2 to 1 teaspoon cinnamon
- 1/2 to 1 teaspoon ground coriander
- Salt and freshly ground black pepper
Instructions
- Combine the lamb, egg, garlic, panko, mint, parsley, cinnamon, coriander, cumin, salt and pepper in a large bowl. Form the mixture into 16 to 18 meatballs about 1-1/4-inches in diameter.
- Heat the olive oil in a large, heavy skillet over medium-high heat. Add the meatballs and cook until lightly browned on all sides, about 3 minutes total. Transfer the meatballs to a plate, drain the excess fat from the pan and return it to the stove.
- To make the sauce, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking until fragrant, 1 minute longer.
- Stir in the tomatoes. Add a 1/2 teaspoon each of cinnamon and coriander and season to taste with salt and pepper. Cook for 2 minutes, then taste again and adjust the spices as desired.
- Return the meatballs to the pan and turn several times to coat them with the sauce. Cover and simmer slowly until the meatballs are cooked through, 6 to 8 minutes.
- Transfer the meatballs and sauce to a serving dish, garnish with parsley and serve with steamed white rice.
Carol Beggs says
Awesome recipe. Have used it over and over again!
Judith Maciag says
What better way to warm up and table travel to Morocco than to make these delicious meatballs!
No matter how we change/add to/ this recipe it is a hands down sublime mix of warmth with lots of love from the hands of the maker. The house smells exotic even on a rainy cold spring day! Perfection! Thank you for sharing and inspiring.
Kind regards
Smacnego!
Judith
Geneen says
These were FANTASTIC!!!
I had left over baked cod which I cut up and added to the mix. Let me just say… OUTRAGEOUS is an under statement!! Thanks for such a simple and great recipe 🙂
Lynne Webb says
Hi Geneen,
I’m happy to hear you liked the meatballs. Great idea to use up your leftover cod too!
John Terry says
These are fantastic!! Was wondering if they could be done in a crock pot at step 4?
Thanks!
Lynne Webb says
Hi John,
Glad to hear that you like the meatballs. The crockpot is a great idea as the flavors will develop even more. Try 4 to 6 hours on low.
Alex D says
These were amazing and about to become a regular staple. So healthy and great over rice or likely by itself/with vegetables. The sweetness of the cinnamon in the sauce is fantastic.
I made a few modifications, pulling from some other recipes I’m familiar with:
– added a pinch of oregano and italian seasoning in both the meatballs and sauce (I know that’s not Moroccon, but I associate those flavors with lamb dishes I am familiar with)
– added some lemon zest into the meatballs
– subbed almond flour for panko to be gluten free (about 3 tbsp)
Emma says
I’ve made these several times and every time they are fabulous! Delicious flavours. Thank you!
Lynne Webb says
Hi Emma,
I’m happy to hear you liked the recipe. Thanks for taking the time to let us know.
Adrienne Thurston says
Was outstanding! I subbed flour for panko and dill for mint. I made rice and peas with smoked paprika, white pepper and bay leaf. I also made a tzatziki and subbed celery for cucumbers. Thanks for the idea!
Lynne Webb says
Hi Adrienne,
Those are all great variations. Thanks for taking the time to share them with us!
Rita says
Delicious and easy, my favorite combination.
Sue says
These look fabulous in the sauce!
Lynne Webb says
Thanks Sue!
Tara says
Your Morrocan Lamb Meatballs are picture perfect, YUM!!
Lynne Webb says
Thanks Tara!