Moroccan Meatballs

Total Time:
1 hr 40 min
1 hr 10 min
30 min

15 to 20 servings

  • Moroccan Meatball Sauce:
  • 1 gallon tomato sauce
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup ground cumin
  • 1/4 cup harissa
  • 3 tablespoons smoked paprika
  • 1 tablespoon ground cinnamon
  • Moroccan Meatballs:
  • 1 gallon bread cubes, day-old, no crust
  • 5 cups minced yellow onions
  • 3/4 cup minced garlic
  • 5 pounds ground chuck
  • 5 pounds ground pork
  • 3/4 cup finely chopped fresh cilantro
  • 3/4 cup finely chopped fresh parsley
  • 1/4 cup cumin seeds, ground
  • 1/4 cup smoked paprika
  • 1/4 cup black peppercorns, ground
  • 1/4 cup salt
  • 4 teaspoons ancho chile powder
  • 1 tablespoon ground ginger
  • 10 eggs, whipped before adding
  • Vegetable oil
  • For the sauce: Mix together the tomato sauce, cilantro, cumin, harissa, paprika and cinnamon.

  • For the meatballs: Preheat the oven to 500 degrees F. Soak the bread in just enough water to cover for 1 minute. Pour into a colander and let sit for 10 minutes. Squeeze all the excess water out.

  • Meanwhile, gently cook the onions and garlic until translucent. Let cool, then transfer to a bowl. Add the chuck, pork, cilantro, parsley, cumin, paprika, pepper, salt, chile powder, ginger and eggs and mix thoroughly.

  • Portion and shape the mixture into 3 1/2-ounce balls. Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides.

  • Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil. Braise the meatballs in the oven until cooked through but not dry, 20 minutes.

  • Let cool slightly, then serve.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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