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Moroccan Meatballs with marinara sauce in a skillet topped with coriander and olives

Moroccan Meatballs

These are not your average meatballs. Moroccan meatballs are tangy, citrusy and are a welcome addition to any carb of your choice. 

Course Main Course
Cuisine Moroccan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 426 kcal
Author Idriss


  • 1 to 1.5 lbs ground beef (15% fat)
  • 1 small onion
  • 1 cup tomato sauce use half if you want a much lower carb count
  • 1 clove garlic
  • 1 tbsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ras al hanout see notes
  • 4 tbsp olive oil
  • salt and pepper to taste
  • 2 tbsp chopped coriander plus more to garnish
  • 1/2 preserved lemon roughly chopped


  1. Start by chopping your parsley and garlic. In a food processor, chop your onion very thinly. If you don't have a food processor you can just use a box grater.

  2. In a bowl, mix your ground beef, spices, salt, pepper, 2/3 of the chopped coriander, onions. Shape your mix into meatballs. 

  3. Add about a Tbsp of olive oil to your pan and warm it up for about 2 minutes on medium-high heat. Sear your meatballs on each side for about 2-3 minutes and remove off the pan. 

  4. Lower the heat to medium. To the same pan, add your minced onion, garlic, and half preserved lemon and cook for 5-7 minutes.

  5. Place your meatballs in the pan and top with your marinara. At this point, I like to take a spoon and just cover the meatballs with sauce to make sure they don't dry up while they are cooking. Lower the heat and let simmer for at least 15 minutes.

  6. Once the sauce thickens up (the meat will release it's fat in the sauce), your meatballs will be ready. Top with some pitted olives and freshly chopped coriander. Enjoy!

Recipe Notes