I have been making this Moroccan meatballs dish for years! You’re going to love it.
Ever since I travelled to Moracco for the first time back when I was at university, I have loved Moroccan food. These Moroccan meatballs are one of my favourites.
It’s the delicious combination of spices in that saffron butter sauce that takes simple meatballs and makes them amazing. This recipe calls for ground (minced) lamb but you could substitute chicken, beef, turkey or venison.
About this recipe.
This is not one of the light ones so it is a special dish that I make very rarely. There is a lot of butter in the saffron sauce that soaks right into the lamb meatballs.
You only need about 30 minutes to make Moroccan meatballs like this. The idea is to simmer the meatballs over a low flame until they are just cooked through.
If you have a tagine, be sure to use it for the Moroccan meatballs recipe. If you don’t, any cook, heavy bottomed pan that has a tight fitting lid will work fine.
Which ground meat should you use?
Although I used ground beef from my butcher, you could use any ground (minced) beef for this. As the butter sauce is quite rich, I tend to opt for lean beef.
You do not have to use beef though. Use the ground meat of your choice for this one.
Are there any variations of this recipe?
I always say to taste as you cook. That way you can achieve the flavour that is right for you. I think you will love the flavour of these Moroccan meatballs just as they are though.
One thing I would like to recommend is using homemade ras el hanout which is a Moroccan spice blend you can use in many Moroccan recipes.
If you roast and grind the spice blend, you will get more depth of flavour in you tagine.
To use it, simply use the same amount of ras el hanout as the ground spices called for in the recipe. You can always top it up at the end with individual spices if you think it will benefit the flavour.
If adding ground spices at the end of cooking, just be sure to let them simmer into the sauce for a couple of minutes to cook out the raw flavour and let their flavours melt into the sauce.
How long can you keep leftover Moroccan meatballs in the fridge?
You can store any leftovers, covered tightly in the fridge for at least three days. Perhaps longer if using the freshest ingredients you can get your hands on which you should do anyway.
To reheat the Moroccan meatballs, just bring to a simmer in a pan over a medium heat until hot.
Can you freeze leftovers?
You can but I have found in my taste tests that it doesn’t freeze as well as other curries and stews.
This is probably down to the amount of butter used. If you do have leftovers you don’t want to throw away, go ahead and freeze them up to 3 months.
Pro Tips
1.) Use the freshest ingredients you can get your hands on. It really does make a difference.
2.) Be sure to squeeze out the excess moisture from the onions and herbs before adding them to the meatball mixture. If there is too much moisture in the meatballs, they tend to fall apart.
3.) Wet your hands before forming the meatballs. I usually have a bowl of water next to my work surface. Wetting your hands makes rolling the meatballs easier and gives them a smoother exterior.
4.) Be sure to cook the meatballs over a low heat. If the heat is too high, they will fall apart and always use a pot that can hold the meatballs in one single layer for cooking.
Step by step photographs.
Get all your ingredients prepared and ready before you start cooking.
Finely chop the coriander (cilantro), garlic, ginger and shallots for the meatballs. I food processor will come in handy. Then place on a paper towel and squeeze out the excess moisture.
Place the meat on a plate and add the chopped herbs, salt and spices. Knead for about 5 minutes to combine and break the meat down.
Wet your hands and form a meatball that is just slightly smaller than a golf ball. Repeat with the remaining meat. Set aside.
Melt the butter over a medium heat and add the cinnamon stick. Simmer gently for about 5 minutes over a low heat, stirring occasionally. Do not brown the butter.
Stir in the onion and fry to soften for about 5 minutes. Then stir in the chopped garlic and ginger.
Stir in the ground spices. You want to stir the spices right into the onions to coat.
Add the water or stock to the pan to prevent the spices from burning.
Place all the meatballs in the sauce and cover to simmer over a low heat for 5 minutes. Carefully turn the meatballs and cover to simmer for 5 more minutes.
While the meatballs are simmering, pound the saffron in a pestle and mortar. You just want to pound a bit. You aren’t making a powder.
After 10 minutes, your meatballs should be cooked through. If not, simmer a little longer until they are. Then stir in the pounded saffron. Season with salt to taste.
Garnish with the coriander or parsley and the toasted pine nuts, if using.
This one is so good! Be sure to give it a try soon.
If you like this Moroccan meatballs recipe, you might also like to try some of these deliciously spiced dishes.
Marry Me Chicken
Marry Me Chicken Pasta
Soto Ayam – Indonesian Chicken Noodle Soup
White Lamb Curry – Restaurant (Hotel) style
Moroccan Beef Stew (tagine)
Beef Tibs – A delicious Ethiopian beef stew
Chinese Pork Noodle Soup
Vegetarian Spicy Naan Pizza
Spicy Stuffed Green Chilli Curry
Japanese Beef Curry
Sri Lankan Black Chicken Curry
Beef Chow Fun
Beef in Oyster Sauce
Roast Top Round (top side)
Have you tried this Moroccan meatball tagine recipe?
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Moraccan Meatballs with Saffron Butter Sauce
This is an easy and delicious Moroccan tagine recipe. If you don't have a tagine, just use a pot that has a lid. You're pot will need to be large enough to hold all the meatballs in one layer. If you have made my homemade ras el hanout recipe, you can use an equal amount of that instead of adding the ground spices individually. Enjoy!
Ingredients
- 1 lb ground beef
- 3 large shallots, very finely chopped
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh cilantro
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cayenne chilli powder
- 1/2 tsp salt
- FOR THE SAFFRON BUTTER SAUCE
- 1/2 tsp saffron
- 4 tbsp unsalted butter
- 1 medium onion, grated
- 5 tbsp chopped coriander (cilantro)
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 1/2 tsp ground cuming
- 1 tsp paprika
- 1/2 tsp tumeric
- 1 x 2.5cm (1 inch) cinnamon stick
- 125ml (1/2 cup) chicken stock, preferably unsalted
- Salt and black pepper to taste
- Juice of one lemon
- More chopped coriander to garnish
Instructions
- Finely chop the coriander (cilantro), garlic, ginger and shallots for the meatballs. I food processor will come in handy. Then place on a paper towel and squeeze out the excess moisture.
- Place the meat on a plate and add the chopped herbs, salt, garlic, ginger and spices. Knead for about 5 minutes to combine and break the meat down.
- Wet your hands and form a meatball that is just slightly smaller than a golf ball. Repeat with the remaining meat. Set aside.
- Melt the butter over a medium heat and add the cinnamon stick. Simmer gently for about 5 minutes over a low heat, stirring occasionally. Do not brown the butter.
- Stir in the onion and fry to soften for about 5 minutes or until soft and translucent. Then stir in the chopped garlic and ginger.
- Add the ground spices. You want to stir the spices right into the onions to coat.
Then pour the water or stock to the pan to prevent the spices from burning. - Place all the meatballs in the sauce and cover to simmer over a low heat for 5 minutes. Carefully turn the meatballs and cover to simmer for 5 more minutes.
- While the meatballs are simmering, pound the saffron in a pestle and mortar. You just want to pound a bit to help release the flavour. You aren't making a powder.
- After 10 minutes, your meatballs should be cooked through. If not, simmer a little longer until they are. Then stir in the pounded saffron. Season with salt to taste.
- Garnish with the coriander or parsley and the toasted pine nuts, if using.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 345Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 93mgSodium: 465mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 23g