Moroccan Meatballs – Recipe!

I have several meatball recipes here on my blog, but these Moroccan Meatballs are some of the best!
Cumin, paprika, cinnamon, cardamom and cloves are just a few warming spices to add richness and depth to ground meat and if you want to really get a little more authentic, a few teaspoons of  Ras el hanout, will do the trick because it’s all those spices combined with a pinch of something more.

What sets these meatballs apart from other Italian meatball recipes, other than the spice combination, is the sauce.  The sauce is a simple combination of tomatoes, and chickpeas with a squeeze of lime for a citrusy tang.  I think you’ll find these meatballs are spectacular for traditional meatball lovers, and bring a pleasant surprise to your palate.  This meatball recipe seems a little lighter than some, and it’s probably because the sauce has such a simple balance of flavors.

The entire meal is made in just one skillet, so unlike some meatball suppers, the clean-up is pretty easy.  What’s also great is that you can repurpose the leftover meatballs in sandwiches and over salads, or reheat them in the sauce, just as they were originally prepared.

Ingredients

1 pound ground beef

1 red onion, diced

1 cup panko breadcrumbs

1 large egg

1/3 cup feta cheese, crumbled

2 teaspoons smoked paprika

2 1/2 teaspoons salt, divided

1 1/2 teaspoons cumin, divided

1/2 teaspoon cardamom

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon black pepper

14 ounce can roasted diced tomatoes

14 ounce can chickpeas, drained

1 lime, cut in half

cilantro leaves for garnish

olive oil for cooking

couscous, optional

(Serves 6)

To Prepare:

1. In a large bowl, combine beef, onion, breadcrumbs, egg, feta, paprika, 2 teaspoons salt, 1 teaspoon cumin, cardamom, cinnamon, cloves and pepper.  Let stand for 10 minutes before forming into balls.
2. In a large skillet over medium heat, add 2 teaspoons olive oil.  Form balls and place them in skillet for browning.  Brown on all sides, about 10 minutes.
3. Add diced tomatoes, remaining salt and cumin, stir.  Place lid over top of skillet and reduce heat to low, cook for 8 minutes.
4. Add chickpeas and squeeze of 1/2 a lime, stir to combine.  Cook for 3 minutes to combine flavors.
5. Scoop couscous into serving bowl (if using) and ladle meatballs and sauce over top.  Sprinkle with cilantro and serve with remaining lime.  Enjoy!