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Moroccan Style Kofta Meatballs in Spiced Tomato sauce

Moroccan Style Kofta Meatballs in Spiced Tomato Sauce

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine Moroccan
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Mix the Kofta Meatballs

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.
  2. Garnish with more chopped herbs and serve hot.