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A bowl of slow cooked moroccan meatballs drizzled with sour cream and corriander
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Slow Cooker Moroccan Meatballs

Slow Cooker Moroccan Beef Meatballs that are slow cooked for 6 hours, infused with a spice bomb of cumin, coriander, sweet paprika, cinnamon, ginger, garlic and onion that will melt in your mouth and leave you wanting more.
Course Dinner
Cuisine Moroccan
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 people
Calories 507kcal
Author Kim

Ingredients

  • ¼ cup breadcrumbs
  • 1 pound ground beef/500 grams lean beef mince
  • 1 small egg
  • 1 tablespoon Coriander/Cilantro fresh and finely chopped
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Ground Coriander
  • 2 teaspoons Sweet Paprika
  • 1 ½ teaspoons Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Sea salt
  • 1 teaspoon Cracked black pepper
  • 1 small brown Onion finely diced
  • 2 tablespoons crushed Garlic
  • 1 tablespoon Olive oil
  • 2 tablespoons Tomato paste
  • 3 cups Tomato Passata/Puree
  • ½ cup Beef stock/broth
  • 2 tablespoons honey
  • 2 cups pearl Cous Cous

Instructions

  • In a large mixing bowl, place the breadcrumbs, beef mince, egg, half the onion, half the garlic, the freshy chopped coriander/cilantro, and ground cumin, ground coriander, sweet paprika, ground ginger and ground cinnamon.
  • Using a large dessert spoon, mix all ingredients so they come together.
  • Make 17 to 18 meatballs from the mixture (about the size of a golf ball) and as they are rolled, place them in the base of the slow cooker.
  • Once all the balls are in the slow cooker, heat a saucepan on medium heat. Add the remaining onion and garlic and cook until the onion turn translucent.
  • Add the salt/pepper, tomato paste, passata/puree, honey and stock/broth. Stir to combine and heat through.
  • Pour the sauce over the meatballs in the slow cooker.
  • Cook on low for 6 hours.
  • Cook Cous Cous according to packet instructions.
  • Serve meatballs over the cous cous, with a drizzle of Greek yoghurt and additional chopped coriander/cilantro.

Notes

To make on the stove top – follow all the same instructions to end of step 3, placing meatballs in a large saucepan, off to the side. In a clean saucepan, make the sauce as per step 4 and 5, then pour sauce over the meatballs in the other saucepan. Cook covered with a lid on low to low-medium heat for 2 hours, checking every 30 minutes.
To make in the oven - follow all the same instructions to end of step 3, placing meatballs in a baking try with a lid, off to the side. In a clean saucepan, make the sauce as per step 4 and 5, then pour sauce over the meatballs in the baking dish. Cook covered with a lid at 180 degrees C /360 degree F for 50 minutes

Nutrition

Calories: 507kcal | Carbohydrates: 18g | Protein: 39g | Fat: 31g | Saturated Fat: 1g | Fiber: 2g | Sugar: 11g