Beef meatballs are seasoned with cinnamon and cumin, baked, then simmered in tomato sauce. Cinnamon is the unusual part. It makes the meatballs savory with a slight sweetness, which is typical of Moroccan cooking. The recipe serves 4, with 4 meatballs as a serving, and takes 45 minutes from start to finish.
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You bake the meatballs and warm the sauce at the same time, so the work overlaps and the dish comes together quickly. Serve it over couscous, rice or with bread.
What Goes in the Meatballs
The full amounts are in the recipe card at the bottom. These are the ingredients that shape the dish.
- Ground beef (1 pound): the base. It takes on the spices well. Ground lamb gives a richer flavor.
- Breadcrumbs (1/4 cup): they bind the mixture and keep the meatballs moist.
- Parsley (1/4 cup, chopped): adds color and freshness against the rich meat and sauce.
- Cinnamon (1 teaspoon) and cumin (1 teaspoon): the cinnamon defines the recipe, and the cumin adds earthiness.
- Onion (1/4 cup, finely chopped) and garlic (1 clove, minced): they add sweetness and savory depth.
- Salt and pepper (1/2 teaspoon each): season the meat and the sauce.
- Tomato sauce (1 jar): the sauce the meatballs simmer in, which keeps them juicy.
Keeping the Meatballs Tender
Do not overmix. Combine everything just until it comes together, and the meatballs stay juicy. If the mixture seems dry, a splash of milk or a little olive oil helps.
Bake at 375°F (190°C) for 20 minutes, until cooked through. Keep an eye on them so they do not overcook. They are done when they are golden brown and reach an internal temperature of 160°F (70°C). For a crisper surface, broil them for the last few minutes.
While they bake, heat the tomato sauce in a large pan, add the baked meatballs and simmer for 10 minutes.
Ways to Change It
- Meat: ground lamb makes a richer version. Ground turkey or chicken makes a lighter one.
- Spice: a pinch of paprika or cayenne pepper adds heat, and a little coriander adds an aromatic note that goes with the cinnamon.
- Sauce: chopped olives, or dried fruit like raisins or apricots, add contrast to the savory meat.
- Cooking method: pan-fry the meatballs for a crisper outside, or cook them in a slow cooker with the sauce for several hours.
What to Serve With It
Couscous is the traditional base, and it soaks up the tomato sauce. Rice does the same, and quinoa or polenta make a more modern plate. Warm, crusty bread is good for the leftover sauce.
For the side, try roasted vegetables such as zucchini and bell peppers, or an arugula salad with lemon vinaigrette. A sprinkle of fresh parsley or cilantro and a spoonful of yogurt balance the spices. If you like heat, add harissa or red pepper flakes.
Time
Prep takes 15 minutes. Baking takes about 20 minutes, with the sauce heating at the same time, and the simmer adds 10 more for 30 minutes of cooking. The total is 45 minutes.
Nutrition per Serving
One serving has about 320 calories, 18g of fat (7g saturated), 24g of carbohydrates, 2g of fiber, 6g of sugar, 24g of protein and 450mg of sodium.
FAQ
What are Moroccan cinnamon meatballs?
Ground beef meatballs flavored with warm spices like cinnamon and cumin, served in tomato sauce. The mix of savory and slightly sweet is typical of Moroccan cooking.
How are they served?
Over couscous or rice, so the sauce soaks in. Crusty bread for dipping or roasted vegetables on the side also work.
Can I use other meats?
Yes. Ground lamb works, and so does turkey for a lighter version. Each one changes the flavor.
How long do leftovers last?
Up to three days in the refrigerator. For longer storage, freeze them in an airtight container for up to three months.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Moroccan Cinnamon Meatballs in Tomato Sauce
Ingredients
Instructions
Preheat oven to 375°F (190°C).
In a bowl, combine ground beef, breadcrumbs, parsley, cinnamon, cumin, salt, pepper, onion, and garlic.
Shape mixture into meatballs and place on a baking sheet.
Bake meatballs for 20 minutes until cooked through.
While meatballs are baking, heat tomato sauce in a large pan.
Add baked meatballs to the sauce and simmer for 10 minutes.
Serve with rice or bread.
Notes
These meatballs can also be made with ground lamb for a different flavor.
Serve over couscous for a traditional Moroccan twist.
Nutrition
| Serving Size | 4 meatballs |
|---|---|
| Calories | 320 calories |
| Sugar Content | 6g |
| Sodium Content | 450mg |
| Fat Content | 18g |
| Saturated Fat Content | 7g |
| Unsaturated Fat Content | 9g |
| Trans Fat Content | 1g |
| Carbohydrate Content | 24g |
| Fiber Content | 2g |
| Protein Content | 24g |
| Cholesterol Content | 70mg |