The best Moroccan meatballs recipe ★★★★★ 339 Reviews


★★★★★ 339 Reviews


1 kilo mince steak
1 medium red onion, finely diced
4 teaspoons moroccan spice
1 large egg
1/2 cup parsley, finely chopped 
1 teaspoon salt
2 teaspoons ground black pepper


1 large brown onion, finely chopped
2 tablespoons olive oil
4 cloves of garlic, finely chopped
700 gram jar tomato passata
400 gram can crushed tomatoes
1 cup water
2 bay leaves
1 tablespoon brown sugar

salt and ground black pepper, to taste

1/2 cup basil leaves, roughly chopped 

plain yoghurt, optional

preheat the oven to 200 c. (400 f.).  line a large oven tray with baking paper.

in a large bowl, add the mince, onion, moroccan spice, egg, parsley and salt and pepper.  mix together until well combined

roll into balls, about 5 cm. (2 inches) wide and place on the tray. cook for about 15 minutes or until lightly browned.

while the meatballs cook, make the tomato sauce.

in a large fry pan, on a medium heat, add the olive oil and diced onion, stirring until the onion is soft and golden. stir in the garlic and cook until fragrant.

add the passata, water, tomatoes and bay leaves.

bring the sauce to a boil, then reduce heat. simmer for about 15 minutes or until sauce is thick.

stir in the brown sugar and salt and pepper to taste.

add the meatballs to the sauce mixture, and cook for a another 15 minutes.

turn off the heat and stir through the torn basil leaves and add more salt and pepper if needed.

serve with mashed potato, pasta, or rice. top with yoghurt if desired.