Moroccan-Inspired Meatballs

A more stunning meatball dinner has never been so easy! These meatballs are made with vibrant Moroccan-inspired flavors, cook right in the sauce, and if you plate them with the yogurt, mint, crushed almonds, and lemon, you are going to feel like an all-star gourmet chef.

If you’re looking for more meatball recipes, we’ve got you! These ground chicken meatballs are incredibly versatile and delicious, these ground turkey meatballs are perfect tossed in marinara and served over noodles, and these pepperoni pizza meatballs make for the yummiest appetizer.

Moroccan Meatballs

These meatballs, inspired by the bold and vibrant flavors in Moroccan cuisine, are an absolute showstopper. Warming spices are lightly toasted, a simple red sauce is stirred in, garlicky meatballs cook directly in the sauce, and then (if you choose to follow our lead), the sauce and meatballs are spooned over a generous smear of greek yogurt that’s drizzled with fresh olive oil and dusted with mint, lemon zest, lemon juice, pepper flakes, and crushed almonds.

That may be the longest sentence I’ve ever written and I’m not sorry. These meatballs are worth it.

If you don’t want to serve them over the yogurt with a pita, these would also be great over rice or even with a baked potato.

Moroccan Meatballs Ingredients

The list may look long at first glance, but everything on it is really simple and easily accessible! Here’s everything you’ll need:

For the Sauce

• 1 tablespoon of extra-virgin olive oil
• 1 small onion
• 4 cloves of garlic, minced
• 1 teaspoon of sea salt
• 2 tablespoons of paprika
• 1 tablespoon of ground turmeric
• 1 tablespoon of ground cumin
• ½ teaspoon of ground ginger
• ½ teaspoon ground cinnamon
• 28 ounces of crushed tomatoes
• 1 tablespoon of fresh lemon juice
• 1 cup of broth
• 1 teaspoon of Aleppo pepper flakes (or ½ teaspoon of red pepper flakes)

For the Meatballs

• 2 pounds of ground beef
• 2 teaspoons of sea salt
• ¼ cup of fresh chopped parsley
• 4 cloves of garlic, grated
• ½ teaspoon of Aleppo flakes to meatballs (or ¼ teaspoon of red pepper flakes)

For Garnish

• Plain Greek yogurt
• 1 tablespoon extra-virgin olive oil
• ¼ cup fresh mint, leaves lightly torn to garnish
• ¼ cup crushed almonds
• 2 tablespoons fresh parsley, finely chopped
• Lemon zest from one lemon
• Flaky sea salt
• Crushed black pepper

Ingredient Variations and Modifications

• Make it dairy-free: to make these meatballs dairy-free, simply swap the plain Greek yogurt for a thick dairy-free yogurt (Culina’s plain option is our very favorite).
• Swap (or nix) the aleppo pepper flakes: don’t worry if you can’t find aleppo pepper flakes! Sub them for red pepper flakes (½ teaspoon for the sauce and ¼ teaspoon for the meatballs). If you’re sensitive to spice, omit the aleppo pepper flakes altogether!

Spices for Moroccan Meatballs

These meatballs (and the sauce) are so wonderfully spiced! They’re loaded with all of the Moroccan spices – paprika, turmeric, cumin, ginger, and cinnamon – giving them the most incredible depth of flavor.

How To Make Moroccan Meatballs on The Stove

1. Saute the onion and garlic – heat the olive oil in a large pot over medium-high heat. Add in the diced onion and minced garlic and saute for 5 minutes until the onions are translucent and the garlic is fragrant.
2. Add the spices – add the spices to the onion and garlic and toss to coat. Toast the onions in the pot for 1 minute.
3. Add the tomatoes, lemon juice, and broth – add the crushed tomatoes, lemon juice, and broth to the pot and stir to combine. Bring to a boil, then reduce the heat to a simmer.
4. Make the meatballs – while the sauce is coming to a boil, make the meatballs by combining the ground beef, salt, parsley, Aleppo flakes, and garlic into a bowl. Use a #40 scoop to form your meatballs (or roll 1” meatballs).
5. Simmer the meatballs – gently drop the meatballs into the simmering sauce. Partially cover the pot and keep at a gentle simmer for 45 minutes.
6. Garnish, serve, and enjoy – serve over a spread of Greek yogurt with a drizzle of olive oil, fresh mint, crushed almonds, freshly chopped parsley, lemon zest, salt, and pepper. Enjoy!

A Few Tips for These Meatballs

This recipe is pretty straightforward, but if you’re looking for tips and tricks, we’ve got you! 

• Toast the spices – don’t skip this step, y’all! Not only will toasting your spices make your house smell delightful, but it’ll also really enhance their flavor.
• Make the meatballs while the sauce is heating – to be extra efficient, make the meatballs while the sauce is coming to a boil.
• Don’t skip the garnishes – although the meatballs (and sauce) are unbelievably delicious, the garnishes really MAKE this dish! Don’t skip them!

How to Serve Moroccan Meatballs

This dish may seem super fancy and the “styling” (how we plated it for the photos) may feel unattainable, but I promise that it’s actually REALLY simple.

To serve your Moroccan meatballs: add a dollop or two of Greek yogurt to your plate, and using the back of a spoon, smear it so that it spreads out a bit on the plate. Drizzle some extra-virgin olive oil over the yogurt, then place your meatballs (with as much sauce as you want) on top of the yogurt, and finish with mint leaves, fresh parsley, crushed almonds, lemon zest, flaky sea salt, coarse ground black pepper, and allepo pepper flakes (if you want some extra spice). Add some toasted pita bread, serve over rice, or for a lower carb option, eat as is!

How to Store and Reheat

Store any leftover meatballs in the refrigerator in an airtight container with the sauce. Store leftover yogurt and other garnishes separately. 

To reheat your meatballs, simply microwave them for a minute or so or heat them in a pot on the stovetop over medium heat until warmed through. Then add the yogurt to your plate, followed by the meatballs, and top with leftover garnishes!

Moroccan Meatballs FAQs

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