Description
Enjoy these flavorful Moroccan-Style Kofta Meatballs simmered in a rich, spiced tomato sauce. This recipe brings the authentic taste of Morocco to your table, perfect for a comforting and elegant main course.
Ingredients
- 1 ½ lbs ground lamb (about 20% fat)
- 1 small onion, grated
- 3 cloves garlic, minced
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
- 1 egg, lightly beaten
- ½ cup breadcrumbs (panko or traditional)
- 1 tbsp olive oil (for browning)
- 2 tbsp olive oil (for sauce)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- ½ cup water
- Salt and pepper to taste
- ½ tsp sugar (optional)
- 1 tbsp fresh lemon juice
- Fresh cilantro or parsley for garnish
Instructions
- In a large bowl, combine ground lamb, grated onion, minced garlic, chopped parsley and cilantro, cumin, coriander, cinnamon, paprika, cayenne pepper, salt, black pepper, beaten egg, and breadcrumbs. Mix gently but thoroughly until the mixture is cohesive.
- Wet your hands with water or olive oil and form the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get approximately 20 Moroccan kofta meatballs.
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Brown the Moroccan meatballs in batches, about 5–7 minutes total, until browned on all sides. They do not need to be fully cooked through.
- In the same skillet, add 2 tablespoons of olive oil. Sauté the finely chopped onion until soft and golden, about 5 minutes.
- Stir in minced garlic, cumin, cinnamon, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- Add the tomato paste and cook for 2 minutes.
- Pour in the crushed tomatoes and water. Add salt, pepper, and sugar (if using). Simmer the sauce for 10 minutes.
- Carefully place the browned Moroccan spiced meatballs into the simmering tomato sauce.
- Cover and simmer for 20–25 minutes, or until the Moroccan meatballs are fully cooked and tender, and the sauce has thickened.
- Stir in fresh lemon juice. Garnish with fresh cilantro or parsley before serving.
Notes
- For baked Moroccan meatballs, place formed meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 18–20 minutes.
- Adjust cayenne pepper to your preferred level of heat.
- The grated onion and fat content of the lamb contribute to tender Moroccan kofta meatballs.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Pan-searing meatballs and simmering in sauce
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving (approx. 5 meatballs with sauce)
- Calories: Approximately 450-550 kcal (estimated)
- Sugar: Approximately 10-15g (estimated)
- Sodium: Approximately 600-800mg (estimated)
- Fat: Approximately 25-35g (estimated)
- Saturated Fat: Approximately 10-15g (estimated)
- Unsaturated Fat: Approximately 15-20g (estimated)
- Trans Fat: Less than 1g (estimated)
- Carbohydrates: Approximately 20-25g (estimated)
- Fiber: Approximately 4-6g (estimated)
- Protein: Approximately 30-40g (estimated)
- Cholesterol: Approximately 120-150mg (estimated)
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