Moroccan Meatballs (Meatball Tagine)

These juicy Moroccan-style meatballs are simmered in a rich, spiced tomato sauce and traditionally served with crusty bread or fluffy couscous. This comforting one-pan meal is full of warm North African flavours.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

For the Meatballs

• 1 lb (450 g) lean ground beef or lamb
• 1 small onion, finely grated
• 2 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp salt
• ¼ tsp black pepper
• 1 egg
• ¼ cup breadcrumbs

For the Tomato Sauce

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 can (14 oz/400 g) crushed tomatoes
• 2 tbsp tomato paste
• ½ cup beef broth or water
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground coriander
• ¼ tsp ground cinnamon
• ¼ tsp cayenne pepper (optional)
• Salt and black pepper, to taste

Garnish

• Fresh parsley or cilantro, chopped
• Lemon wedges (optional)

Instructions

1. In a large bowl, combine the ground meat, grated onion, garlic, parsley, cilantro, cumin, paprika, coriander, cinnamon, salt, pepper, egg, and breadcrumbs. Mix gently until combined.
2. Roll into 18–20 small meatballs.
3. Heat the olive oil in a large skillet or tagine over medium heat. Sauté the chopped onion for 4–5 minutes until soft, then add the garlic and cook for 30 seconds.
4. Stir in the crushed tomatoes, tomato paste, broth, cumin, paprika, coriander, cinnamon, cayenne (if using), salt, and pepper. Simmer for 5 minutes.
5. Carefully place the meatballs into the sauce in a single layer.
6. Cover and simmer for 20–25 minutes, turning the meatballs once halfway through, until fully cooked.
7. Garnish with fresh parsley or cilantro and serve with lemon wedges if desired.

Serving Suggestions

• Fluffy couscous
• Steamed rice
• Warm crusty bread
• Buttered flatbread
• Roasted vegetables
• Simple cucumber and tomato salad

Tips

• Ground lamb gives the most traditional Moroccan flavour, but beef works beautifully too.
• Add green olives during the last 10 minutes of cooking for extra Mediterranean flavour.
• For a heartier meal, crack 2–4 eggs into the sauce during the final 5–7 minutes and cook until the whites are set.
• Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.

Approximate Nutrition (Per Serving)

• Calories: 390
• Protein: 29 g
• Carbohydrates: 14 g
• Fat: 24 g
• Fibre: 3 g