There's something soul-warming about a simmering pot of Moroccan lamb meatballs bathed in a rich, aromatic tomato sauce. This dish, inspired by traditional Moroccan meatballs in sauce, is a celebration of deep spices, juicy ground lamb, and the kind of comforting flavor that instantly transports you to a bustling Marrakech souk. Whether you're a fan of Indian lamb meatballs, minted lamb meatballs, or even Greek inspired lamb meatballs, this recipe blends the boldness of Moroccan cuisine with the universal comfort of meatballs. Serve it with fluffy couscous or warm flatbread for an unforgettable Moroccan meatball dinner idea that’s both rustic and elegant.
Moroccan Style Kofta Meatballs in Spiced Tomato Sauce
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Moroccan
Mixing bowls One large for the meatball mixture and one smaller for prepping herbs and spices.
Box grater or food processor For grating the onion (this helps bind the meatballs).
Large Skillet or Dutch Oven To sear the meatballs and simmer the sauce.
Measuring spoons and cups For accuracy with spices and liquids.
Wooden spoon For stirring the sauce.
Tongs or spatula To gently turn the meatballs without breaking them.
Baking Sheet (optional) If you prefer baked lamb meatballs instead of pan-seared, this is a good alternative.
Blender (optional) To smooth out the sauce if you prefer a finer texture.
For the Kofta Meatballs
- 1 ½ lbs ground lamb not too lean—aim for about 20% fat for juiciness
- 1 small onion grated
- 3 cloves garlic minced
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- ½ tsp cayenne pepper adjust to heat preference
- 1 tsp salt
- ½ tsp black pepper
- 1 egg lightly beaten
- ½ cup breadcrumbs use panko or traditional
- 1 tbsp olive oil for browning
For the Spiced Tomato Sauce
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tbsp tomato paste
- 1 can 28 oz crushed tomatoes
- ½ cup water
- Salt and pepper to taste
- ½ tsp sugar optional, to balance acidity
- 1 tbsp fresh lemon juice
- Fresh cilantro or parsley for garnish
Mix the Kofta Meatballs
Start by placing the ground lamb in a large bowl. Add the grated onion, minced garlic, chopped parsley and cilantro, all the spices, salt, pepper, egg, and breadcrumbs. Mix everything gently but thoroughly. You want a cohesive, sticky texture, but try not to overmix or your meatballs might become dense.
This is the base for many recipes with lamb meatballs, and the spice blend here leans heavily into Moroccan flavors. If you’re curious how to make lamb meatballs extra tender, the trick is in the grated onion and the fat content of the lamb.
Form the Meatballs
Wet your hands with a little water or olive oil and roll the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get roughly 20 meatballs. Place them on a plate or tray.
Brown the Meatballs
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Sear them until browned on all sides, about 5–7 minutes total. They don’t need to be fully cooked through—they’ll finish in the sauce.
If you prefer a hands-off method, you can make baked lamb meatballs instead. Place them on a parchment-lined baking sheet and bake at 400°F for 18–20 minutes.
Make the Spiced Tomato Sauce
In the same skillet (wipe out any excess grease but leave the browned bits), add 2 tablespoons olive oil. Sauté the chopped onion until soft and golden, about 5 minutes. Stir in garlic, cumin, cinnamon, paprika, and cayenne. Cook for another minute to let the spices bloom.
Next, add the tomato paste and cook for 2 minutes to deepen the flavor. Then add the crushed tomatoes, water, salt, pepper, and sugar if using. Let it simmer gently for 10 minutes.
Simmer the Meatballs
Carefully nestle the browned meatballs into the sauce. Cover and simmer for 20–25 minutes, until the meatballs are fully cooked and tender, and the sauce is thickened. Finish with a splash of lemon juice to brighten everything up.
Garnish with more chopped herbs and serve hot.
Pairings
This Moroccan lamb meatball dish pairs beautifully with:
- Couscous: Fluffy couscous is a natural fit, absorbing the flavorful sauce.
- Flatbread or Pita: Great for scooping up the sauce and meatballs.
- Basmati or Jeera Rice: For an Indian twist—especially if you enjoy indian lamb meatballs.
- Dilled Carrots: For something fresh and herby. Lamb meatballs with dilled carrots make a great contrast to the spiced sauce.
- Yogurt Sauce or Tzatziki: If you like Greek inspired lamb meatballs, you’ll love the cooling tang of yogurt with these.
Serve with a chilled glass of dry rosé or a mint tea to round out the Moroccan experience.
FAQs
1. What type of lamb should I use for Moroccan meatballs?
Use regular ground lamb with around 20% fat. This gives you moist and flavorful meatballs. If it's too lean, they can dry out, especially if baking.
2. Can I use another protein instead of lamb?
Yes, while lamb gives that distinct Moroccan flavor, you can use ground beef or a 50/50 mix. However, lamb is what makes this a true Moroccan lamb meatballs dish.
3. How spicy are these meatballs?
They’re mildly spicy, with warmth from cinnamon, cumin, and a bit of cayenne. You can increase or reduce the cayenne to your liking for either spicy Moroccan lamb meatballs or a milder version.
4. Can I make these meatballs in advance?
Absolutely. The kofta meatballs can be shaped a day ahead and stored in the fridge. The entire dish also keeps well and reheats beautifully, making it ideal for meal prep.
5. Can this be turned into a lamb curry meatballs dish?
Yes! If you're wondering how to make lamb curry meatballs, just add a touch of garam masala and ground turmeric to the sauce, and stir in a splash of coconut milk or cream for a creamy twist.
