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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 413kcal
Author Kim

Ingredients

For the Meatballs

  • 500 grams Ground beef (Beef mince) 1 pound
  • ¼ cup Breadcrumbs
  • 1 small Egg
  • 1 tablespoon Coriander/Cilantro fresh and finely chopped

For the Sauce

  • 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 Garlic, crushed
  • 1 tablespoon Olive oil
  • 2 tablespoons Tomato paste
  • 3 cups Tomato Passata/Puree
  • ½ cup Beef stock/broth
  • 2 tablespoons Monkfruit sweetener that measures like sugar

To Serve

  • 2 cups pearl Cous Cous

Instructions

  • Prepare Meatball Mixture: In a large mixing bowl, place the breadcrumbs, beef, 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.
  • Roll Meatballs: Make 18 meatballs from the mixture and as they are rolled, place them in the base of the slow cooker.
  • Pre Cook sauce: Add the remaining onion and garlic and cook until the onion turn translucent. Add the salt/pepper, tomato paste, passata/puree, sweetener and stock/broth. Stir to combine and heat through.
  • Add Sauce to Slow Cooker: Pour the sauce over the meatballs in the slow cooker.
  • Cook: Cook on low for 6 hours.
  • Serve: Divide into 4 portions and serve each with ½ a cup of cooked pearl Cous Cous. Drizzle with a teaspoon of low fat greek yoghurt.

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: 413kcal | Carbohydrates: 38g | Protein: 33g | Fat: 18g | Saturated Fat: 6g | Fiber: 3g | Sugar: 11g