Meatballs are a beloved comfort food, but why not take them to the next level with a vibrant Moroccan twist? This recipe combines tender meatballs with warm spices, hearty chickpeas, and juicy tomatoes for a dish that’s as satisfying as it is flavorful. It’s perfect for a cozy dinner or when you want to impress guests with something unique and delicious.
Ingredients You’ll Need:
- 1 lb ground beef
- 1/2 cup fine dry bread crumbs
- 2 tablespoons minced parsley, divided
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon pepper, divided
- Generous dash of ground nutmeg
- 1 egg, slightly beaten
- 2 tablespoons water
- 1/4 cup peanut oil
- 1 cup chopped onion
- Dash ground cinnamon
- Dash pepper
- Dash of powdered saffron
- 2 cups (20 oz. can) chickpeas, drained and rinsed
- 2 medium tomatoes, skinned and cut into wedges
Step-by-Step Instructions:
- Prepare the Meatballs: In a large mixing bowl, combine the ground beef, bread crumbs, 1 tablespoon of parsley, 1 teaspoon salt, 1/8 teaspoon pepper, nutmeg, egg, and water. Mix everything together until just combined. Form the mixture into 16 evenly sized meatballs.
- Brown the Meatballs: Heat the peanut oil over medium heat in a Dutch oven or large heavy skillet. Add the meatballs and cook, turning frequently, until browned on all sides. Remove the meatballs with a slotted spoon and set them aside.
- Cook the Onions and Spices: In the same skillet, add the chopped onion. Cook until soft and fragrant, about 3 minutes. Stir in the cinnamon, a dash of pepper, saffron, the remaining tablespoon of parsley, and 1/2 teaspoon salt.
- Combine and Simmer: Return the meatballs to the skillet. Add the chickpeas and tomatoes, gently stirring to combine. Bring the mixture to a boil, then reduce the heat. Cover and simmer for 30 minutes, allowing the flavors to meld together beautifully.
- Serve and Enjoy: This Moroccan-inspired meatball stew is best served hot. Pair it with fluffy couscous, crusty bread, or even rice to soak up the flavorful sauce.
Why You’ll Love These Moroccan Meatballs
This dish is a delightful fusion of hearty comfort food and exotic flavors. The warm spices like cinnamon and saffron, combined with the tender meatballs and the hearty chickpeas, create a meal that feels both indulgent and wholesome. It’s an easy way to bring a touch of international flair to your dinner table.
Tips for Success:
- Don’t Skip the Saffron: Saffron adds a subtle yet distinct flavor to the dish. If you don’t have saffron, you can substitute with a pinch of turmeric for color, but the flavor will differ slightly.
- Make Ahead: The flavors of this stew deepen over time, so feel free to make it a day in advance and reheat before serving.
- Customize It: Add a handful of raisins or dried apricots for a touch of sweetness, or sprinkle with toasted almonds for added texture.
These Moroccan meatballs are bound to become a favorite in your recipe rotation. It’s a delicious reminder that even the simplest ingredients can come together to create something extraordinary. Let me know in the comments how it turned out for you or if you added your own twist!
Moroccan Meatballs
This recipe for Moroccan-inspired meatball stew combines tender meatballs with warm spices like cinnamon and saffron, hearty chickpeas, and juicy tomatoes. The meatballs are browned, then simmered with onions, spices, and tomatoes to create a deeply flavorful and satisfying dish. Perfectly paired with couscous, bread, or rice, this stew is a fusion of comforting and exotic flavors. It’s easy to make, customizable with ingredients like raisins or almonds, and ideal for cozy dinners or special occasions. This versatile dish is sure to become a favorite!
Equipment
- large mixing bowl For combining ingredients
- measuring cups and spoons to measure ingredients
- knife and cutting board for chopping parsley, onions, and tomatoes
- Dutch oven of large heavy skillet to brown meatballs and cook stew
- slotted spoon for removing the meatballs from the skillet or Dutch oven.
- wooden spoon or spatula for stirring the onions, spices, and stew mixture
- lid for skillet or Dutch oven to cover and simmer
- small bowl for beating the egg
Ingredients
- 1/2 c fine dry bread crumbs
- 2 tbsp minced parsley divided
- 1 1/2 tsp salt divided
- 1/2 tsp pepper divided
- Generous dash of ground nutmeg
- 1 egg slightly beaten
- 2 tbsp water
- 1/4 c peanut oil
- 1 c chopped onion
- Dash ground cinnamon
- Dash pepper
- Dash of powdered saffron
- 2 c 20 oz. can chickpeas, drained and rinsed
- 2 medium tomatoes skinned and cut into wedges
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine the ground beef, bread crumbs, 1 tablespoon of parsley, 1 teaspoon salt, 1/8 teaspoon pepper, nutmeg, egg, and water. Mix everything together until just combined. Form the mixture into 16 evenly sized meatballs.
- Brown the Meatballs: Heat the peanut oil over medium heat in a Dutch oven or large heavy skillet. Add the meatballs and cook, turning frequently, until browned on all sides. Remove the meatballs with a slotted spoon and set them aside.
- Cook the Onions and Spices: In the same skillet, add the chopped onion. Cook until soft and fragrant, about 3 minutes. Stir in the cinnamon, a dash of pepper, saffron, the remaining tablespoon of parsley, and 1/2 teaspoon salt.
- Combine and Simmer: Return the meatballs to the skillet. Add the chickpeas and tomatoes, gently stirring to combine. Bring the mixture to a boil, then reduce the heat. Cover and simmer for 30 minutes, allowing the flavors to meld together beautifully.
- Serve and Enjoy: This Moroccan-inspired meatball stew is best served hot. Pair it with fluffy couscous, crusty bread, or even rice to soak up the flavorful sauce.
Tried this recipe?Let us know how it was!