Moroccan Meatballs

I stopped by my friend Hélène’s house the Thursday before her son’s bar mitzvah and was privy to a glimpse into a Sephardic kitchen in action. Helene’s mother, aunts and mother-in-law were busily preparing a Moroccan beef tagine. As I sipped my cup of mint tea and nibbled on a freshly-baked semolina cookie, the women moved with the accomplished grace of an Olympic synchronized swim team, filling an enormous bowl with fluffy, golden couscous, chopping vegetables, and sautéing beef with fragrant onions. I was awed by their profound sisterhood and the practiced unity of purpose with which they cooked.

Moroccan Meatballs

According to food historian Sara Gardner, a deep connection exists between women and Sephardic food. “In each phase of the community’s existence, Sephardic women have acted as the main interpreters and preservers of this complex, delicious culinary repertoire. While it can be difficult to capture the many tastes of the Sephardic diaspora, it is surely women who have imbued it with undeniably Sephardic flavor.”

This recipe for Moroccan meatballs is from sisters Julie Albert and Lisa Gnat in their outstanding cookbook, Bite Me Balance. Delicately spiced meatballs are briefly baked and then simmered in a rich tomato sauce seasoned with aromatic cumin, garlic and oregano. Garnished with orange zest and mint, this dish is redolent of the flavors of Marrakesh. 

Assemble your ingredients

For the meatballs: Preheat the oven to 400 F. Line a rimmed baking sheet with foil and spray it with cooking spray. In a large bowl combine the ground beef, breadcrumbs, egg, garlic cumin, oregano and salt. Mix well to combine. Form the meat mixture into meatballs and place on the baking sheet. Bake for 15 minutes.

While the meatballs are baking, prepare the tomato sauce. In a large pot, heat the olive oil over medium heat. Add the onion and cook stirring frequently until translucent, about 3 minutes. Add the garlic, ginger, cumin, oregano, salt and cayenne, continuing to cook for 2 minutes. Add the tomatoes, tomato paste and sugar. Simmer the sauce uncovered for 15 minutes. Add the cooked meatballs and simmer covered for another 15 minutes. Remove the meatballs from the heat and stir in the orange zest. Garnish the meatballs with fresh mint before serving if desired.

Print Recipe

Moroccan Meatballs

Meat, Chicken and Fish

By Julie Albert & Lisa Gnat, Bite Me Balance Cookbook – Serves: 10

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 60 minutes

Delicately spiced meatballs are briefly baked and then simmered in a rich tomato sauce seasoned with aromatic cumin, garlic and oregano.

Ingredients

• Meatballs
• 2 pounds ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1 clove garlic, finely minced or grated with a microplane grater
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon kosher salt
• Tomato Sauce
• 1 tablespoon olive oil
• 1 small onion diced
• 2 garlic cloves, minced or grated with a microplane grater
• 1/2 teaspoon freshly grated ginger (I used the microplane grater)
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 2 (28 oz.) cans diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons sugar
• 1/2 teaspoon orange zest
• Garnish
• Fresh mint leaves (optional)

Instructions

For the meatballs:

1

Preheat the oven to 400 F. Line a rimmed baking sheet with foil and spray it with cooking spray. In a large bowl combine the ground beef, breadcrumbs, egg, garlic, cumin, oregano and salt. Mix well to combine. Form the meat mixture into meatballs and place on the baking sheet. Bake for 15 minutes.

Tomato sauce:

2

In a large pot, heat the olive oil over medium heat. Add the onion and cook stirring frequently until translucent, about 3 minutes. Add the garlic, ginger, cumin, oregano, salt and cayenne, continuing to cook for 2 minutes. Add the tomatoes, tomato paste and sugar. Simmer the sauce uncovered for 15 minutes.

3

Add the cooked meatballs and simmer covered for another 15 minutes. Remove the meatballs from the heat and stir in the orange zest. Garnish the meatballs with fresh mint before serving if desired.

Notes

These meatballs freeze beautifully!!