Easy Moroccan Meatballs In Tomato Sauce is a popular dish in Morocco that is made of well-seasoned ground beef, fresh herbs, and garlic, then added to a delicious homemade tomato sauce.
In a large mixing bowl, mix all the meatballs ingredients well until combined.
Shap the meat into medium size 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).
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 a 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 minutes more.
Garnish with chopped mints leaves and serve over spaghetti or rice.
Notes
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.