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Moroccan Meatballs

Moroccan Meatballs

Well-spiced beef or lamb meatballs simmered in aromatic tomato sauce. A flavor-packed dish that's gluten-free and Paleo.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Moroccan
Servings 5 meatballs
Calories 250 kcal

Equipment

  • large heavy pot
  • skillet
  • Garlic Press

Ingredients
  

For The Tomato Sauce

  • 3 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika (sweet, not hot)
  • 1 teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • ½ teaspoon cinnamon
  • ½ teaspoon Aleppo pepper or chili powder
  • ¼ teaspoon freshly ground black pepper
  • 2 pounds ripe tomatoes, chopped or use a 28-ounce can of tomato puree or crushed tomatoes

For The Meatballs (Kefta)

  • 1 pound ground beef
  • 1 small yellow onion, grated
  • 2 large garlic cloves, pressed through a garlic press or finely minced (2 teaspoons garlic)
  • 1 bunch fresh cilantro, leaves and tender stems chopped, divided
  • ¾ teaspoon kosher salt
  • a few grinds black pepper
  • 1 tablespoon paprika (sweet, not hot)
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon Aleppo pepper or chili powder

Instructions
 

Instructions

  • Heat oil over medium heat in a large heavy pot and sauté onions for 5 minutes, stirring often, until they start to soften. Add the spices: cumin, paprika, turmeric, salt, cinnamon, chili pepper and black pepper, and sauté for 2 minutes, stirring, to toast the spices. Add the chopped tomatoes, bring sauce to a simmer, and cook at the lowest possible simmer, covered, for 20 minutes.
  • While the sauce is simmering, use your hands to gently combine the ground beef (or lamb) with the grated onion, garlic, 3 tablespoons of chopped cilantro and spices: salt, black pepper, paprika, cumin and Aleppo (or chili powder); roll gently into small, ping pong ball sized balls. (Makes about 20-25 meatballs).
  • Heat 1 tablespoon of vegetable oil in a skillet over medium heat and sauté the meatballs for 5-6 minutes, turning often, to brown them on all sides. (browning the meatballs is optional but recommended.)
  • When the sauce has cooked for 20 minutes, add the meatballs, cover the pot, and cook the meatballs for 15 minutes at the lowest possible simmer. Cooking on low heat is crucial for tender meatballs. Stir in 2-3 tablespoons of remaining chopped cilantro just before serving.

Notes

You can use a 28-ounce can of good quality imported plum tomato puree or crushed tomatoes, in place of fresh tomatoes. The sauce will be more acidic; balance with a little butter or olive oil and a pinch or two of sugar. Sautéing meatballs helps keep them juicier and more tender.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 15gProtein: 18gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 500mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg
Keyword gluten-free, meatballs, Moroccan Meatballs, paleo, whole30
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