SERVES 6 to 8
Morocco has long been on my list of must-visit countries. Twisting 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.
INGREDIENTS
MEATBALLS:
• 1/2 cup (480 ml) fresh parsley leaves, minced (about 2 tablespoons (30 ml))
• 1 tablespoon (15 ml) paprika
• 2 teaspoons (10 ml) ground cumin
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon ground black pepper
• 2 pounds (907 g) ground lamb
SAUCE:
• 1 tablespoon (15 ml) coconut oil
• 2 medium onions, diced (about 2 cups (480 ml))
• 2 garlic cloves, crushed (about 2 teaspoons (10 ml))
• 2 teaspoons (10 ml) paprika
• 2 teaspoons (10 ml) ground cumin
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (20 ml) ground black pepper
• 2 medium tomatoes, diced (about 2 cups (480 ml))
• 1 1/2 cups (480 ml) water
• 2/3 cup (720 ml) tomato paste
• 1/2 cup (480 ml) fresh parsley leaves, minced (about 2 tablespoons)
GARNISH:
• 1/4 cup (960 ml) roasted pistachios, chopped
Lamb and beef are both popular in Morocco, so a blend of ground beef and lamb is a good way to roll.
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 it 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 for 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.
More Recipes You'll Love
Moroccan meatballs roll ground lamb with paprika and cumin, then simmer in a tomato sauce that tastes of mystery and adventure. The meatballs braise low and slow until tender while the sauce thickens around them into something rich and deeply spiced. Chopped roasted pistachios scattered over each serving add the final, perfect crunch.
Pro Tips
- Wet your hands before rolling the meatballs — the lamb mixture sticks badly, and damp palms give you smooth, even rounds in seconds.
- Brown the onions properly and cook the garlic and spices for just 30 seconds. That blooming step is where the sauce gets its Moroccan character.
- Simmer the meatballs covered for 40 minutes, then uncovered for 20. The uncovered finish is what reduces the sauce to a rich, clinging consistency.
- A blend of ground beef and lamb works beautifully as the recipe notes suggest — the beef lightens the lamb's richness.
Frequently Asked Questions
What spices give these meatballs their Moroccan flavor?
Paprika and cumin run through both the meatballs and the sauce, with parsley for freshness and pistachios on top.
How many meatballs does this recipe make?
Six to eight servings of tender, sauced meatballs — a proper centerpiece for a dinner table.
Can I use ground beef instead of lamb?
Yes, or a half-and-half blend as the recipe suggests. Pure lamb is richer; the blend is more approachable for mixed crowds.
How long do these meatballs keep?
Up to 4 days in the fridge in their sauce, and they freeze beautifully. The sauce thickens further as it sits.
Recipe Card
- 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
- 1 tbsp paprika
- 2 tsp ground cumin
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 lb ground lamb
- 1 tbsp coconut oil
- 2 medium onions, diced (about 2 cups)
- 2 garlic cloves, crushed (about 2 teaspoons)
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp salt
- 1/4 tsp 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 Lamb and beef are both popular in Morocco, so a blend of ground beef and lamb is a good way to roll.
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 it 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 for 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.
