Moroccan Meatballs

MOROCCAN MEATBALLS

Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner. Gluten-free and Paleo. [caption id="attachment_593" align="aligncenter" width="550"] John Hancock Plunkett[/caption]

MOROCCAN MEATBALLS

Traditionally called Kefta, this Moroccan meatball meal is usually cooked in a tagine (an earthenware pot with a cone-shaped cover) but you’ll find the slow cooker or pressure cooker works just as well. With cumin, paprika, cinnamon, parsley and cilantro, this Moroccan dish is highly spiced, but not spicy. I hope you love it as much as we do! [caption id="attachment_594" align="aligncenter" width="550"] John Hancock Plunkett[/caption] [caption id="attachment_595" align="aligncenter" width="550"] John Hancock Plunkett[/caption] [caption id="attachment_596" align="aligncenter" width="550"] John Hancock Plunkett[/caption]  

HOW TO MAKE MOROCCAN MEATBALLS ON THE STOVE

Follow the same directions in a large pot or Dutch oven and simmer, covered on low until the meatballs are tender, about 35 to 40 minutes.

MOROCCAN MEATBALLS VARIATIONS AND TIPS

  • Swap the beef for ground turkey.
  • Refrigerate for up to 4 days.
  • Freeze leftovers in a freezer safe container. To thaw, transfer to the refrigerator the night before eating. Heat up on the stove or in the microwave.
[caption id="attachment_597" align="aligncenter" width="550"] John Hancock Plunkett[/caption] [caption id="attachment_598" align="aligncenter" width="550"] John Hancock Plunkett[/caption] [caption id="attachment_599" align="aligncenter" width="550"] John Hancock Plunkett[/caption]
[caption id="attachment_600" align="aligncenter" width="550"] John Hancock Plunkett[/caption]
[caption id="attachment_601" align="alignright" width="170"] John Hancock Plunkett[/caption]

MOROCCAN MEATBALLS

Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner.

INGREDIENTS:

For the sauce
  • 1 onion, chopped
  • 2 (14-ounce) cans no salt added diced tomatoes
  • 1½ teaspoons sweet paprika
  • 1½ teaspoons cumin
  • 1 teaspoons kosher salt
  • ½ teaspoons hot paprika
  • ¼ teaspoons freshly ground black pepper
  • ½ cup green olives, chopped
For the meatballs:
  • 1 pound 93% lean ground beef
  • ½ cup finely diced onion
  • 2 teaspoons paprika
  • 1 ½ teaspoons cumin
  • ½ teaspoons cinnamon
  • 1 teaspoons kosher salt
  • ¼ teaspoons freshly ground black pepper
  • ¼ teaspoons hot paprika
  • 2 tablespoons chopped fresh parsley
  • ¼ cup chopped fresh cilantro, divided
  • Cooked brown rice or cauliflower rice, for serving (optional)

DIRECTIONS:

Slow Cooker Directions:
  1. Place the onions in a bowl and microwave about 2 minutes to sweat them out (or you can saute on the stove).
  2. Add all sauce ingredients to the slow cooker. Stir to combine.
  3. In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.
  4. Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.)
  5. Place the meatballs on top of the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours.
  6. Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.
Instant Pot Directions:
  1. Press saute and spray the cooking insert with oil, add the onions and saute 3 to 5 minutes, until softened.
  2. Add the remaining sauce ingredients and stir to combine.
  3. In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.
  4. Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.)
  5. Place the meatballs on top of the sauce, cover and cook high pressure 15 minutes, natural release.
  6. Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.

NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 5 meatballs with sauce
  • Amount Per Serving:
  • Freestyle Points: 6
  • Points +: 7
  • Calories: 334 calories
  • Total Fat: 15g
  • Saturated Fat: 4.5g
  • Cholesterol: 95mg
  • Sodium: 977mg
  • Carbohydrates: 18g
  • Fiber: 6g
  • Sugar: 8g
  • Protein: 36g