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Moroccan Meatballs

764 kcal | 59g Protein | 79g Carbohydrates | 27g Fat
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Carb Rice
Protein Beef
Servings 4
Calorie 800< Calories

Equipment

Ingredients
  

For the Meatballs:

  • 2 lbs lean ground beef 93% lean
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped fresh parsley or 1 tbsp dried
  • 2 large eggs
  • 1 tsp minced garlic
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp black pepper

For the Sauce:

  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 14 oz canned crushed tomatoes
  • 1 tbsp honey
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne pepper optional, for heat
  • 1/4 tsp salt
  • 1/4 cup chicken broth or water optional, for thinning

For the Rice:

  • 1 cup jasmine rice

For the Vegetables:

  • 1 lb carrots peeled and cut into sticks
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
  • Rinse the jasmine rice under cold water until the water runs clear. Cook according to your preferred method (rice cooker or stovetop).
    1 cup jasmine rice
  • In a large mixing bowl, combine ground beef, breadcrumbs, parsley, eggs, garlic, and all spices. Mix until just combined—avoid overmixing to keep meatballs tender.
    2 lbs lean ground beef, 1/2 cup breadcrumbs, 1/4 cup chopped fresh parsley, 2 large eggs, 1 tsp minced garlic, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground coriander, 1 tsp salt, 1/2 tsp black pepper
  • Roll the mixture into 1.5-inch meatballs (approximately 28–32 meatballs). Place on the prepared baking sheet.
  • Toss carrot sticks with olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
    1 lb carrots, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper
  • Bake meatballs at 400°F for 15–18 minutes or until browned and cooked through. You will need to roast the carrots for 20–25 minutes, flipping halfway, until tender and slightly caramelized.
  • While the meatballs & carrots bake, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant (1–2 minutes).
    1 tbsp olive oil, 3 cloves garlic
  • Stir in the crushed tomatoes, honey, smoked paprika, cumin, cinnamon, cayenne pepper (if using), and salt. Bring to a simmer and cook for 8–10 minutes, stirring occasionally. Thin with chicken broth or water if needed.
    14 oz canned crushed tomatoes, 1 tbsp honey, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp cinnamon, 1/4 tsp cayenne pepper, 1/4 tsp salt, 1/4 cup chicken broth or water
  • Toss the baked meatballs into the spiced tomato sauce, ensuring they are well coated.
  • Divide rice evenly among four meal prep containers. Top each container with meatballs and sauce.
  • Add roasted carrots to the side. Garnish with parsley if desired.

Nutrition

Calories: 764kcalCarbohydrates: 79gProtein: 59gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 222mgSodium: 1521mgPotassium: 1701mgFiber: 8gSugar: 15gVitamin A: 20901IUVitamin C: 22mgCalcium: 183mgIron: 11mg
Keywords Healthy Moroccan meatball dinner, Macro-friendly Moroccan meatball recipe, Meal prep Moroccan-style meatballs
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