Moroccan meatballs

Moroccan meatballs

Dec 9 2020



Serves 5-6

I love these kind of mediterranean flavors. It is sweet, spicy, warm and comforting.... I am adding veggies and serving it with couscous to make it a whole meal!!


  • 1 pack of Israeli couscous
  • 1lb of ground chicken (beef, pork, turkey and even veal work great as well)
  • 5 garlic cloves, minced (2 for meatballs, 3 for the sauce)
  • 1 1/2 tsp of ground coriander (1 for the meatballs, 1/2 for the sauce)
  • 2 tsp of ground cumin (1 for the meatballs, 1 for the sauce)
  • 1/4 tsp of cinnamon
  • 1 tsp of smoked paprika
  • 1 tsp of ginger
  • 1 egg
  • Salt and pepper to taste
  • 1 can of chickpeas (drained and rinsed)
  • 1 onion, minced
  • 1 zucchini
  • 1 tbsp of tomato paste
  • 1/4 tsp of chili flakes
  • 1 14oz can of crushed tomatoes
  • 1/2 cup of chicken stock
  • 1/3 cup of green olives
  • 1/3 cup of cilantro
  • 4 tbsp of olive oil


Cook the couscous according to packaging instruction.

In a large bowl combine the ground meat, the egg, 2 garlic cloves, 1 tsp ginger, 1 tsp of coriander, 1 tsp of cumin, the cinnamon, smoked paprika  and 1/2 tsp of both salt and pepper. Mix until thoroughly and form small to medium size meatballs, you should have 12-16 of them.

In a large skillet heat up 2 tsp of olive oil and cook the meatballs for 2-3 minutes on each side, until they get a nice golden color. Transfer them to a plate and set aside.

In the same skillet add more olive oil and toss in the zucchini, onion and rest of the spices. Stir until everything is coated and spices are fragrant, fro 2-3 minutes. Add the tomato sauce and paste, the stock and the chickpeas. Bring to a boil and simmer for 5-7 minutes. Add the meatballs back in, cover and simmer for another 10-15 minutes.

Serve on top of the couscous, garnish with some cilantro and green olives and pitta bread on the side. I also added a dollop of greek yogurt and it was really yummy!

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