Moroccan Meatballs

Leah Hamaoui Leah Hamaoui
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You know how some things speak for themselves? They don’t even need an introduction.

This recipe falls into that category, and while I’m still going to write an introduction, these are mini showstoppers that will have everyone at the table saying wow!

In the Sephardic world of flavor, cinnamon is a prominent and essential spice. Whether in desserts, savory stews, or even in a cup of coffee, Moroccans throw in a cinnamon stick for some extra depth of flavor. Naturally, it’s also found in most meat dishes.

About a year ago, we were in Los Angeles at my parents, and I was watching my mother make these fantastic and hearty meatballs. She shaped each one and placed them on a lined baking sheet, and I was thinking to myself, Okay, so far so good. Then, BOOM! She delicately inserted a whole cinnamon stick into each meatball. Instead of using cinnamon as a spice, it became a piece of art while releasing its flavor into the meat. The earthy richness of the meatballs harmonizes beautifully with the sweet
woody notes of cinnamon, elevating these Moroccan meatballs to new heights. Bottom line: My mother is a genius. Since then, it’s become a regular in our home and a favorite among friends and family.

This is a unique dish that captivates every tastebud. You’re guaranteed to love this new and fresh twist to meatballs. While I highly recommend using fresh herbs whenever possible, I used frozen cubes in this recipe to make it easier for you!

Yields 12 large meatballs

40m 4
Easy No Refined Sugar Meat

Contains: Gluten, Wheat

Directions

  1. Preheat oven on high broil. Line a baking sheet with aluminum foil.

  2. Mix the ground beef with spices and

    bread crumbs in a medium-sized bowl.

  3. Place onions in the food processor

    and blend until it reaches a creamy

    consistency. This step is important

    because it makes the meatballs moist and juicy. It will look a bit watery, and that’s perfectly okay. Add the creamy onion to the meat mixture.

  4. Blend the mint leaves in the food

    processor until they’re small and

    broken up. Add the mint to the meat

    mixture along with the frozen herbs.

    Mix everything until well combined. It’s

    important to make the meatballs right

    away so the mixture shouldn’t be too

    watery.

  5. Spray a generous amount of cooking

    oil on the prepared baking sheet. Take three tablespoons of the meat mixture and roll it into a ball. Insert a cinnamon stick almost all the way into the meatball. Place the meatball onto the baking sheet, and using the palm of your hand, lightly flatten it. The cinnamon stick should be half in and half out of the meatball.

  6. Spray each meatball with cooking

    spray. Place in oven on the lower rack

    for 10 minutes. Remove the tray and flip

    the meatballs to the other side. Return

    to the oven for an additional eight minutes and remove. Keep an eye out so it doesn’t burn. Keep in mind that each oven works a bit differently, so if you feel like it needs an extra two minutes, then go ahead! Let cool or serve immediately.

  7. Serve as an appetizer or as part of the

    main. This goes beautifully with techinah, Israeli salad, and white rice.

Credits

Description:
Photography by Chay Berger.
Food Prep by Leah Hamaoui.

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1 Comment

Shayna •

Any chance I can make this in advance and freeze it?