Recipe courtesy of Kelsey Nixon
Episode: Frozen Fixes
Moroccan Meatballs
1 hr
1 hr
35 meatballs
1 hr
1 hr
35 meatballs


Spicy Tomato Sauce:
  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced yellow onion
  • 2 cloves garlic, minced 
  • 1 tablespoon harissa 
  • One 28-ounce can crushed San Marzano tomatoes 
  • 1 cup beef broth or stock 
  • Kosher salt and freshly ground black pepper 
  • 1 tablespoon chopped fresh parsley 
  • 1 1/2 pounds ground beef
  • 1/2 cup dry breadcrumbs 
  • 1/2 small onion, finely diced 
  • 1 large egg 
  • 1/2 teaspoon ground coriander 
  • 1/2 teaspoon ground cumin 
  • 1/4 teaspoon ground cinnamon 
  • 1/4 teaspoon curry powder 
  • 1/4 teaspoon dried oregano 
  • 4 tablespoons olive oil 
  • Serving suggestion: Israeli couscous, rice or pita bread with yogurt sauce


For the spicy tomato sauce: In a large saucepan, heat the oil over medium heat, then add the onions. Saute until soft and fragrant. Add the garlic and harissa and saute for 2 to 3 minutes. Add the tomatoes and bring to a boil. Stir in the broth and season with salt and pepper. Bring to a simmer, then simmer the sauce for 10 minutes before finishing with the parsley.

For the meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, onions egg, coriander, cumin, cinnamon, curry powder and dried oregano. Shape the mixture into 35 meatballs.

In a large skillet over medium heat, add 2 tablespoons olive oil. Add half of the meatballs and brown on all sides, 8 to 10 minutes. Remove to a plate and repeat with the remaining olive oil and meatballs. Serve warm with the spicy tomato sauce.

Cook's Notes: Instructions for freezing: After forming and browning the meatballs, place on a parchment-lined baking sheet and put into the freezer overnight. In the morning, remove the sheet tray, place the meatballs in a re-sealable plastic bag and return to the freezer until ready to use.

Instructions for reheating: Preheat your oven to 425 degrees F. Remove the meatballs from the freezer and place on a parchment-lined baking sheet. Bake until the meatballs have cooked through, 10 to 12 minutes.

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