Jennifer Segal has crafted a delectable and effortless recipe for Moroccan meatballs that is truly mouthwatering. I'm speaking from experience here, having lived in Casablanca for more than 10 years - these flavors are AUTHENTIC! Plus, you won't have to worry about the typical dryness of traditional Moroccan meatballs - they'll always come out juicy and tender with this special recipe. Best of all? They're so simple to make!
1 - Why you will love this recipe
If you're a grilling aficionado, this meatball recipe is sure to captivate your taste buds! The flavorful blend of spices, herbs, and seasonings is lightly charred to perfection over an open flame, producing a unique and tantalizing smokiness that enhances the dish's complex flavors. Each morsel is juicy and tender - perfect for piling up on pita bread or serving alongside your favorite side dishes. Plus, the morsels cook quickly on the grill so you don't have to spend all day in the kitchen! The tantalizing smell of these meatballs will draw family and friends to your backyard BBQ - they won't be able to resist!
2 - Using ground beef for this recipe
Using ground beef for this recipe is ideal, but if you're looking for an even more unique flavor profile, try substituting ground lamb or a combination of the two. Then just shape your ground meat morsels and add them to your preheated grill for about 8 minutes per side over medium-high heat - the result is an explosion of complex flavors that will have everyone asking for seconds!
3 - Using wagyu beef for this Recipe
When creating delicious ground meat recipes, it is essential to use quality ingredients. That's why we are using wagyu beef for this Moroccan meatball recipe - its intense flavor and juiciness make it the ideal choice! This type of beef has high marbling as well, which ensures a delectable experience with every bite.
For this recipe, we highly recommend Snake River Farms wagyu beef due to its full-bodied flavor and succulent texture. With over 50 years of experience in producing premium meat products, Snake River Farms is a trusted family-owned business that prides itself on creating only the highest quality meats - their wagyu beef being no exception!
When you serve up these tasty meatballs made from Wagyu beef, your family and friends will be begging for seconds!
4 - Success Tips to make Moroccan meatballs
- Using olive oil for this recipe
Olive oil is essential for this recipe as it helps to enhance the flavor of the ground beef and also provides the necessary fat content for a juicy, tender morsel. The olive oil also helps protect against burning on the grill and adds a nice depth of flavor from its earthy notes. For best results, use high-quality extra-virgin olive oil for this recipe.
- Using fresh herbs
Fresh herbs are essential to achieving the authentic flavor of Moroccan meatballs, as they help bring out all the complex flavors from the spices and seasonings. For best results, use fresh cilantro or fresh parsley. Chop them finely and mix them into the meat mixture before forming your morsels - this ensures that each morsel is infused with all the aromatic flavors!
- Grilling over medium heat
Grilling Moroccan meatballs over medium heat is key to achieving that perfect smoky flavor. Preheat your grill to medium and cook the morsels for about 10 minutes per side, turning them occasionally so that they don't burn. This will ensure that the morsels are juicy and tender without overcooking them!
- Using a meat thermometer
The best way to make sure that your morsels are cooked perfectly is by using a meat thermometer. Insert the thermometer into the center of the morsel - it should register at an internal temperature of 165°F (75°C) for safety. Doing this will ensure that your morsels are juicy, tender, and cooked to perfection!
With these five tips, you will be well on your way to creating the most delicious dish that your family and friends have ever tasted! Perfect for a backyard BBQ or as an appetizing weeknight dinner, Moroccan meatballs are sure to become one of your favorite dishes. Enjoy!
5 - Recipe
FOR THE MEATBALLS
- 1 ¼ lbs wagyu beef or 85% lean ground beef
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- ¼ cup finely chopped fresh cilantro (optional)
- 1 ¼ teaspoon Diamond kosher salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup panko
- Vegetable oil, for grilling
FOR THE YOGURT SAUCE
- ½ unit English cucumber, peeled, halved lengthwise, seeded and finely diced
- 1 cup plain low-fat or whole milk Greek yogurt (do not use non-fat)
- 2 tablespoons fresh lemon juice, from one lemon
- 1 tablespoon chopped fresh dill
- ¼ teaspoon Diamond kosher salt
- ¼ teaspoon freshly ground black pepper
FOR THE MEATBALLS
- Preheat the grill to medium heat following the manufacturer’s instructions for direct grilling. If you are using a charcoal grill, preheat to high heat using a ¾ or full-filled chimney for about 15 minutes and rake the coals into a mound. Add fresh coal if/as needed, to build a hot fire.
- Carefully combine all of the meatball ingredients in a large bowl - such as egg, garlic, cumin, allspice, chopped cilantro (or fresh parsley), salt and pepper. Then blend with your hands until you have an even consistency after adding ground beef and panko to the mix. When done correctly this will result in delicious homemade juicy meatballs!
- Utilizing a ⅓ cup measure, shape 8 meatballs that will gently dome when placed on the grill, resulting in perfectly rounded shapes.
- To create a glossy, oil-coated finish on your grates, lightly dip some paper towels in vegetable oil and use tongs to rub them over the surface several times. Once that's done, place your meatballs onto the grill and let them cook for around 4 minutes per side - or until they are nicely browned outside but still pink inside. Afterward, move the cooked meatballs to a plate where they can rest before serving them with yogurt sauce and couscous!
FOR THE YOGURT SAUCE
- Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
6 - Storing Moroccan meatballs
Moroccan meatballs can be stored in an airtight container for up to 5 days in the refrigerator, or they can be frozen for up to 3 months.
To reheat, simply place them on a baking sheet and bake them tightly covered in a 300°F oven for about 10 minutes, or until heated through.
7 - Side Dishes
- Serving meatballs in tomato sauce
Tomato sauce is a must-have accompaniment to Moroccan meatballs, as it helps to balance the dish's flavors and add an extra layer of richness. To make serving easier, you can use store-bought tomato sauce or create your own by simply simmering chopped fresh tomatoes or canned chopped tomatoes with garlic, olive oil, and seasonings. Serve the meatballs in tomato sauce for an extra flavorful experience!
- Couscous and roasted vegetables
Couscous is a staple of Moroccan cuisine, so it makes sense to serve Moroccan meatballs with this tasty side dish. To make couscous, simply bring chicken or vegetable broth to a boil in a saucepan and add the couscous. Cover the pan and turn off the heat, allowing the couscous to steam and absorb all of the flavorful liquid.
- Tzatziki Sauce
No Moroccan feast is complete without a dollop of tzatziki sauce. This cool, creamy condiment helps to balance out all the spices used in this Moroccan meatballs recipe. To make tzatziki, simply combine Greek yogurt with minced cucumber, garlic, lemon juice, and fresh dill. Refrigerate for at least 30 minutes before serving.
- Dates and almonds
Dried dates are a popular snack in Morocco, so it makes sense to serve Moroccan meatballs alongside them. Simply top Moroccan meatballs with slivered almonds, chopped dates, and a sprinkle of spices for an extra-special touch.
In conclusion, is this recipe worth the try?
Moroccan meatballs are a delicious and flavorful dish that is sure to please any crowd. With just the right combination of spices, these incredible meatballs pair perfectly with couscous, tomato sauce, tzatziki sauce, dates, and almonds for an unforgettable experience. Enjoy!
Frequently Asked Questions
Crusty bread crumbs help to keep the meatballs moist and flavorful as they cook. The crumb coating also helps to keep the meatballs from sticking together during grilling or baking.
Yes, you can use lamb for this recipe. To make meatballs with ground lamb, simply substitute ground beef for ground lamb. You may want to reduce the number of spices slightly if you find that the seasoning is too strong. Additionally, you can add some chopped fresh mint for an extra depth of flavor. Cook the Moroccan meatballs as directed in the recipe, stirring and simm-erating until ready to serve.
Yes, you can use chicken for this recipe. If using ground chicken, be sure to reduce the cooking time to about 8-10 minutes or until cooked through. Additionally, reduce the spices used in the recipe by half, as chicken does not need as much seasoning as beef or lamb. Lastly, you may want to add a tablespoon of olive oil to help keep the Moroccan meatballs moist and flavorful.
If you're looking for a healthier Moroccan meatball recipe, try substituting ground beef with ground turkey. Again, reduce the seasonings used in the recipe to accommodate the milder flavor of the poultry. Additionally, adding some extra olive oil will help keep the meatballs moist as they cook.
You can find authentic Moroccan spices online at sites like Amazon, Spice Jungle, and World Market. Additionally, many specialty stores in larger cities will have a selection of Moroccan spices as well.
Of course! It is a great way to add an extra layer of flavor to this meatballs recipe. Just stir in the chopped mint during the last few minutes of cooking and enjoy the delicious aroma that fills your kitchen.
Yes, you can use either paprika or smoked paprika in this recipe. Paprika adds a milder flavor and is best for those who prefer a more subtle taste. Smoked paprika, on the other hand, has a stronger smoky flavor that pairs nicely with the Moroccan flavors used in this dish. Either version will work well in the recipe.
It is a great way to add a bright, citrusy flavor to any dish. Feel free to grate some lemon zest into the meatball mixture to give it an extra boost of flavor. If you don't have fresh lemons on hand, simply use some fresh or dried lemon peel instead.