Moroccan Meatballs In Tomato Sauce
Moroccan meatballs are an incredibly delightful dish made with ground beef seasoned with warm spices, fresh herbs, and garlic. The meatballs are cooked and then simmered in a delicious tomato sauce!
Servings: 10 servings
Calories: 178kcal
Equipment
- Frying pan
- Measuring spoons
- Garlic press
- Measuring cups
Ingredients
For the meatballs
- 500 g ground beef
- 1 teaspoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 egg
- 1 onion, finely chopped
- ⅛ teaspoon cinnamon
- 1 teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
For the sauce
- 1 tablespoon oil
- ½ cup beef broth
- 2 cups tomato puree
- 1 onion, chopped
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- 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
It is better to use meat that has a bit of fat because that makes the meatballs juicy. You may also use lamb instead of beef.
Nutrition
Serving: 1serving | Calories: 178kcal | Carbohydrates: 7g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 334mg | Potassium: 420mg | Fiber: 1g | Sugar: 4g | Vitamin A: 323IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 2mg