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Spicy and Fragrant Moroccan Meatballs

Main Course/Pratos principais heelsandspices

Spicy? For sure. Fragrant? Yes babe. Moroccan? One of my favorites!

Spices should be my middle name. I just love to play around with tastes, textures, combining spices, sometimes using combinations professional chefs would chop my head of for being a culinary heresy, and sometimes they would be surprised, because it is a strange combination gone right.

This is not the case. I used typical Moroccan spices, that resulted in a delicious dish. The runny yolk (ok, you can cook it more if you like) adds a decadence to the dish, the coriander the freshness, and the spices the kick it needs and deserves.

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Moroccan Beef meatballs in spicy and fragrant tomato sauce

by:

0.0 rating
  • GF
  • DF
I believe you can see by now that I love spices. Mexican, Lebanese, Indian, Moroccan, Italian, Portuguese cuisines are so packed with flavor coming from the different spices they use in their kitchens. This meal was made by adding spices, ingredients and love to a pan. The result is a fragrant, spicy, delicious meal that you will for sure enjoy.
  • Difficulty:Easy
  • Prep Time:20 mins
  • Cook Time:20 mins
  • Serves:2
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 300g ground beef
  • 1 cup crushed canned tomato
  • 1/2 tsp chermoula spice (Amazon has it, if not available it is optional)
  • 1/4 tsp sweet smoked paprika
  • 1/4 tsp ground cumin
  • 1/4 tsp Ras al hanout (replace with curry powder if needed)
  • Red chili flakes to taste
  • 1 tsp minced garlic
  • 2 tbsp coconut or macadamia oil
  • 12 vine tomatoes or cherry tomatoes
  • 2 eggs
  • salt and black pepper to taste
  • coriander leaves to decorate
Method
  1. Pre heat the oven to 200º C
  2. Season the ground meat with 1 tbsp coconut oil, half of the garlic, salt and pepper to taste
  3. Divide the meat into 12 meatballs and put it in the fridge
  4. In a pan heat 1 tbsp of coconut oil
  5. Add the spices, garlic, salt and pepper and fry until fragrant
  6. Add the crushed tomatoes and 1/2 cup of water and simmer for 10 minutes
  7.  In a frying pan add 1/2 tbsp of coconut oil and fry the meatballs on high heat until browned
  8. Add the meatballs to the tomato sauce and simmer for 10 minutes
  9. Put the meatballs, sauce and vine tomatoes in an oven proof dish, put in the oven and cook it for 10 minutes
  10. While the meatballs are in the oven, poach two eggs and reserve
  11. Arrange the meatballs with the sauce on a serving plate, add the poached eggs, coriander leaves and crushed black pepper to taste
Indulge, be happy

 

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8 comments

  1. Motoguzzimomma - Christine
    January 15, 2019 at 11:26 am

    We are the Spice Girls, Dalila! I made similar to this for dinner on Saturday – fortunately, I had made plenty of the meatballs a few weeks ago and I had frozen four of them. So, after a long day in airports, it was simply a case of defrosting them overnight and putting the meal together the next day. No matter how spicy I make them, I still add extra ‘zing’ when serving. And sumac and olive oil added to Greek yoghurt is the icing {?lol} on the cake – or balls 🙂

    My computer is open on this site all the time – inspiration on the pages. Thank you.

    Reply

    1. heelsandspices
      January 15, 2019 at 11:51 am

      You are the best dear

      Reply

  2. Julie Wild
    January 24, 2019 at 7:59 pm

    5 star

    Reply

    1. heelsandspices
      January 24, 2019 at 8:22 pm

      Thanks Julie

      Reply

  3. Karla Hummingbird
    May 7, 2019 at 9:52 pm

    what was the fat percentage of the ground beef and does adding the coconut oil help them stay tender or Thank you I especially love that you use the cherry tomatoes and herb garnishes all the time pleasing to the eye, palette and shows love~the secret ingredient that cannot be defined

    Reply

    1. heelsandspices
      May 7, 2019 at 10:55 pm

      I have no idea on the fat percentage. We do not classify our meats as such.

      Reply

  4. Ann De Wit
    June 15, 2019 at 7:18 pm

    Yes ! baked the balls in the tajine, got them out and made the sauce with the meatbase, put the balls back and let simmer. As I had tomatoes from the freezer (last summer’s harvest and froze) I let the cherry tomatoes aside. First ever poached egg though (1th went totally wrong, 2nd was néh, 3th was almost perfect). Thank you Dalila.

    Reply

    1. heelsandspices
      June 15, 2019 at 7:19 pm

      Thank you Ann for trusting me!

      Reply

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