Easy Moroccan Meatballs In Tomato Sauce

This easy Moroccan Meatballs In Tomato Sauce are very delightful and delicious, with a Moroccan palate. Ground beef seasoned with warm spices, fresh herbs, and garlic. The meatballs are cooked until they become smoky and charred. All this floats in a delicious tomato sauce. Meatballs in a red sauce are a classic combination that can be seen in many different cuisines across the world.

In Morocco, kofta (meatballs) is a popular dish. Kofta is usually seasoned ground beef, served with a sweet Moroccan mint teapot. Despite the fact that meatballs are not a typical Moroccan cuisine, the addition of mint, parsley, cinnamon, and cumin gives them a distinct North African flavour.

Why Moroccan meatballs stand out among other meatballs?

One of the finest dishes for your feasts is Moroccan meatballs in tomato sauce. This meal is very exquisite, and it tastes like a million bucks. This is one of Morocco's most renowned meals. It's a terrific kind of-special weekday supper if you're looking for something a bit off the beaten road.
This meatball recipe takes around an hour to prepare. Also, the meatballs and tomato sauce use the same ingredients that allow you to prepare both at the same time and get the most out of whatever seasonings you may need to purchase.

What's in the Moroccan Meatballs In Tomato Sauce?

For the meatballs

• Ground beef: It is better to use meat that has a bit of fat because that makes the meatballs juicy. However, you can use any meat you like.
• Fresh ginger and Garlic: Fresh and minced ginger and garlic are added before sautéing the meatballs. They provide a traditional taste to the meatballs.
• Egg: You’ll need one large egg; if you don't prefer using eggs, you can skip it.
• Onion: Finely chop the onions in medium size. Saute the onions before adding the meatballs.
• Seasonings: Cinnamon, paprika, cumin, ground coriander, salt, and pepper.

For the sauce

• Oil, Tomato puree, Tomato paste, Beef broth, chopped onion, and minced garlic is all you need to prepare the delicious tomato sauce. All of these mentioned ingredients are easily available, they are probably found in all kitchens easily.
• Seasonings: To create the taste we can season the tomato sauce with salt, ground black pepper, and red pepper flakes. Traditionally the Moroccan meatballs are very spicy, but you can add spices according to your preference.
• Garnishing: You can use fresh mint leaves or coriander to garnish the Moroccan meatballs (optional).

How to make This Easy Moroccan Meatballs In Tomato Sauce?

Making the meatballs: In a large mixing bowl, mix all the meatball’s ingredients well until combined.

Shape the meat into medium-size meatballs.

Cooking the meatballs: In a large skillet, heat the oil over medium heat, then fry the meatballs until golden brown (all sides). It will take 5-7 minutes (If your skillet isn't large, you may fry them in batches).

Making the sauce: In a pot, heat the oil, then saute onion for 1 minute or until softened. Add the garlic and saute for one minute more.

Now, add beef broth, tomato puree, tomato paste, salt, ground black pepper, and red pepper flakes. Stir and bring to boil. Then reduce the heat to simmer for 5 minutes.

Toss the meatballs in the sauce, cover the pot and let it simmer for 15 more minutes.

Garnish with chopped mint leaves and serve over spaghetti or rice.

Top Tips

• Meatballs are usually seasoned to a high degree. If you want a milder flavor, half the spices before preparing the Moroccan meatballs.
• In place of fresh tomatoes, a 28-ounce can of excellent quality imported plum tomato puree or crushed tomatoes can be used. The sauce will be somewhat more acidic. By adding a little butter or olive oil and a sprinkle or two of sugar, one can balance the acidity.
• When shaping the balls, try not to over-mix or over-knead the meat. Instead of soft meatballs, it might result in tiny rough nuggets.

Recipe variations

• These meatballs, also known as kofta, are traditionally cooked with ground beef or lamb. You may also make them with ground chicken if they aren't your thing. If you're searching for a method to incorporate more plant-based meals into your diet, consider replacing the beef with cooled sautéed mushrooms or even cooked bulgur.
• Many chefs serve the meatball tagine with poached eggs immediately in the sauce. Olives are occasionally used, and some crushed cayenne or fresh chile peppers also work well for a little more spice.
• Make Moroccan meatballs with lamb, ground chicken or turkey.

Serving Suggestions

Traditionally, we serve it with mint tea. You can try making the balls smaller and bake them for a 10 minute or less for variety or serve as an appetizer. For added freshness, stir in some chopped flat-leaf parsley or fresh mint to the meat mixture. Serve over rice, couscous, pasta or toast pita bread for everyone to make their lunch.

Recipe FAQs

Is it important to sauté meatballs before adding them to the sauce?

Traditional Moroccan meatball recipes call for tossing the uncooked meatballs directly into the sauce. I tested the dish both ways and discovered that browning the meatballs in a pan before adding them to the sauce made the meatballs much softer.

What are some best serving suggestions for Moroccan meatballs?

Couscous, pasta, rice, and crusty bread are all excellent options. Moroccan cuisine, known for its abundance of veggies for years. This recipe pairs wonderfully with a fresh green salad with a vibrant lemony vinaigrette. The Moroccan carrot salad with lemon-cumin vinaigrette does as well. Olives are an excellent addition to Moroccan cuisine.

What is the appropriate time to simmer the meatballs in the sauce?

Cover it and cook the meatballs in the tomato sauce for 15 minutes.

Why my meatballs are tough and rigid?

There are two possible reasons;

• It predicts that you kneaded the meatballs much more than was actually desired.
• You haven’t simmered the meatballs in sauce correctly. It is critical to maintaining the heat as low as possible, with little to no bubbling. When the meatballs are cooked in the sauce, they become rough. A longer, slower simmer will result in softer meatballs.

Can I use Moroccan spices in this recipe?

Yes, If you like using Moroccan spices such as Rass al Hanout, That will be good as well. You can use ¼ teaspoon of this spice. It will provide a good taste, and it is easily available in any ethnic grocery store.

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If you have a question about this Moroccan Meatballs recipe, please leave a comment or contact me via the contact page. And if you make this recipe, don't forget to rate it and let me know how it turned out in the comment section below. Thanks for visiting my blog.