Slow Cooker Moroccan Meatballs
Recipe type: Main Dish
Cuisine: Sephardic
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Easy Moroccan Meatballs you can make in a crock pot- or not!
  • For meatballs:
  • 2 pounds ground beef
  • 1 egg
  • ¼ cup flour or matzah meal
  • 3 cloves garlic, minced
  • 2 tablespoons slivered almonds, plus more for garnish
  • ¼ cup cilantro, chopped, plus more for garnish
  • 2 tablespoons golden raisins
  • 2 teaspoons cumin
  • 1 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • For the sauce:
  • 1 large shallots, finely minced
  • 3 cloves garlic, minced
  • Salt and freshly ground pepper to taste
  • 1 14-ounce can tomato sauce (use two if you are using a slow cooker)
  • 1 16-ounce can stewed tomatoes
  • 1 teaspoon cinnamon or cardamom
  • 1 teaspoon smoked paprika
  • 1 tablespoon brown sugar
  1. In a bowl, combine the ground beef, egg, matzah meal or flour, garlic, almonds, cilantro, raisins, cumin, smoked paprika, salt and pepper.
  2. Form into 1-inch meat balls. At least point, either put sauce ingredients into a crock pot and cover add meatballs. Cook on low for 6-8 hours.
  3. Or, heat the oil in a large heavy bottom sauté pan over medium high heat. Brown the meatballs on all sides, about 8 minutes total. Remove the meatballs and set aside. In the same skillet, reduce heat to medium and add the shallots, garlic, salt and pepper and sauté until shallots are soft and translucent, about 3-5 minutes. Add tomato sauce, cinnamon, smoked paprika and brown sugar. Simmer uncovered for 15 minutes.
  4. Then add meatballs and simmer covered over low heat for 30 minutes until meatballs are cooked and sauce is thick. Add water if the sauce gets too thick. Serve over couscous and garnish with cilantro and almonds!
Recipe by What Jew Wanna Eat at