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Moroccan-Style Meatballs

Moroccan-Style Meatballs
The Merguez seasoning gives these lamb meatballs a delicious North African flavor profile. These would be delicious served with couscous, rice, or can be made into a flatbread sandwich.

Submitted by: Chasity M. from Chicago, IL
Yield: 4-6 servings


Featured in this Recipe


Preparation Instructions:

For the meatballs:

Preheat oven to 425. Sauté onion and garlic (for both the meatballs and the sauce) in olive oil till translucent, set aside half to cool. Combine lamb (beef and pork), breadcrumbs, eggs, chopped parsley, seasoning and cooled onion/garlic mixture. Use hands to combine. Roll meatballs out to size desired, I prefer quarter size but you can make them as large as you like. Place rolled out meatballs on a sheet pan that is either greased or layered with parchment paper. Place in preheated oven for 15 min, flip meatballs and cook for another 15 min. I like my crispy on the outside, you can cook less if you want them softer (don’t worry about internal temp too much as they are going to simmer in the tomato sauce).

For the sauce:

While the meatballs are cooking, take the other half of the sautéed onion/garlic mix and put in a sauce pan or Dutch oven on medium heat, add all other ingredients and simmer on low till your meatballs are done.

Take meatballs out of the oven and place them one at a time (to avoid sauce splatter) into your pot, cover and simmer on low for a min of 30 min. Serve with warm pita and yogurt sauce sauce.


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