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Moroccan Meatballs

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“Back in high school we did a project in our gym where we cooked food from all over the world. I made these delicious little things and they were an instant hit! I ended up on the front page of the newspaper after everything was said and done. Kids love it! I just make it less spicy for them!”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the first 9 ingredients of the meatballs together.
  2. Using a teaspoon for size, form the meatball and roll around in your hand. Place aside, once all meatballs are made, heat the olive oil in a pan and cook the meatballs until they are almost cooked through.
  3. Then add the 3 ingredients for the sauce together and poor over meatballs, allow to simmer until meatballs are completely cooked.
  4. Meat mixture should be prepared night before but I never do and it's just as good!
  5. *I've also started cooking them in the oven and it's easier and just as tasty! I cook them 3/4 of the way then finish them in the sauce on the stove top or if I'm doing them for a party, throw them in the slow cooker with the sauce for a few hours. I even serve them in the slow cooker to keep them nice and warm.
  6. * I LOVE garlic and the tex-mex spice. I always add more -- If unsure how much to add, keep in mind you can always add a bit at a time into the sauce. I always enjoy a lot of sauce. I like to double the sauce, cook some garlic rice and serve everything on the rice.
  7. Have fun with this! I always play with the spices and amounts. Let me know if you come up with something good!

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