Moroccan Meatballs


by: Muna Kenny

I’ve never been to Morocco, but through my kitchen I bring it to my house or a bit of it, and share the goodness with my family and friends. What I have today is a very simple dish, very few ingredients, and require short time to prepare. Yet I promise that you’d love to cook it again and again.


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serves: 3

For the meatballs

400gm (14oz) minced beef

1/2 teaspoon paprika

Salt to taste

1/2 teaspoon black pepper

1/2 teaspoon cumin powder

1/2 cup chopped parsley (don’t like it? Discard it)

2 tablespoons olive oil to fry the meat balls

For the sauce

3 eggs

2 medium tomatoes finely chopped

1 medium onion finely chopped

2 tablespoons olive oil

2 tablespoons tomato paste

1/2 teaspoon paprika

Salt to taste

1/2 teaspoon black pepper

1/2 teaspoon cumin powder

1/2 cup hot water

Nutrition Facts
Moroccan Meatballs

Servings Per Recipe: 3

Amount per Serving

Calories: 256

  • Total Fat: 22.8 g
  •     Saturated Fat: 3.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 163.7 mg
  • Sodium: 162.5 mg
  • Total Carbs: 7.4 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 3.9 g
  • Protein: 7.3 g

how is this calculated?

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1.  Making the meatballs:

2.  Mix all the ingredients except olive oil.

3.  Form equal size balls.

4.  Fry the balls in olive oil. It will take around 12 minutes or depending on the size of the meatballs.

5.  Cover the meat balls, and keep aside.

6.  Making the sauce:

7.  In a pan, add olives and onion. Sauté onion until translucent.

8.  Add the tomatoes and stir on medium heat until tomatoes soften.

9.  Add rest of the ingredients and stir for 2 minutes.

10.  Add ½ cup of hot water and let it simmer for 5 minutes.

11.  Add the meat balls with it’s juices, to the sauce, and let it cook for 3 minutes.

12.  Break the eggs carefully in the sauce, cover the pan and let it cook on medium heat for 6 minutes.

13.  To garnish you can sprinkle chopped parsley.

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