Moroccan Meatballs

moroccan meatballs

As much as I like to travel, I know I can’t fly to every place I want. My kitchen is my lab and at times I look at it as an airport, from where I travel using my stove, food, and recipes.

Every time I discover a new recipe from a different country, I get amazed by how people can be creative and how different ingredients cooked in different ways, bring in variety of flavors, just like this meatball dish.

I’ve never been to Morocco, but through my kitchen I bring it to my house or a bit of it, and share the goodness with my family and friends.

What I have today is a very simple dish, very few ingredients, and require short time to prepare. Yet I promise that you’d love to cook it again and again.

Moroccan Meatballs

5 from 1 vote
Print Rate
Course: Main Meal
Cuisine: Moroccan
Servings: 3
Author: Muna Kenny


For the meatballs

  • 400 gm 14oz minced beef
  • 1/2 teaspoon paprika
  • Salt to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin powder
  • 1/2 cup chopped parsley don't like it? Discard it
  • 2 tablespoons olive oil to fry the meat balls

For the sauce

  • 3 eggs
  • 2 medium tomatoes finely chopped
  • 1 medium onion finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1/2 teaspoon paprika
  • Salt to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin powder
  • 1/2 cup hot water


Making the meatballs:

  • Mix all the ingredients except olive oil.
  • Form equal size balls.
  • Fry the balls in olive oil. It will take around 12 minutes or depending on the size of the meatballs.
  • Cover the meat balls, and keep aside.

Making the sauce:

  • In a pan, add olive oil and onion. Sauté onion until translucent.
  • Add the tomatoes and stir on medium heat until tomatoes soften.
  • Add rest of the ingredients and stir for 2 minutes.
  • Add 1/2 cup of hot water and let it simmer for 5 minutes.
  • Add the meat balls with it's juices, to the sauce, and let it cook for 3 minutes.
  • Break the eggs carefully in the sauce, cover the pan and let it cook on medium heat for 6 minutes.
  • To garnish you can sprinkle chopped parsley.
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