Name: One Pot Moroccan Spiced Beef Meatballs with Chickpeas Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 1½ pounds ground beef (85/15); ½ cup breadcrumbs; 1 large egg; ¼ cup finely diced yellow onion; 3 cloves garlic, minced; 1½ teaspoons ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon paprika; ¼ teaspoon cayenne pepper; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons fresh cilantro, chopped; 2 tablespoons olive oil; 1 medium yellow onion, diced; 4 cloves garlic, minced; 1 teaspoon ground cumin; ½ teaspoon ground cinnamon; 1 teaspoon paprika; 1 can (28 ounces) crushed tomatoes; 2 cans (15 ounces each) chickpeas, drained and rinsed; 1½ cups beef broth; 1 teaspoon salt; ½ teaspoon black pepper; Fresh cilantro or parsley for garnish

Jump to Recipe

Introduction

Experience the rich and aromatic flavors of Morocco with these one pot spiced beef meatballs simmered in a hearty chickpea and tomato sauce. This comforting dish brings together warm spices and tender meatballs for a satisfying meal perfect for any night of the week.

The image shows a close-up of a black pan filled with five large, browned meatballs, each topped with small green herb leaves. The meatballs sit in a bright red tomato sauce, which is generously dotted with many small, round, yellow-orange chickpeas. The sauce has a smooth and slightly glossy texture, while the chickpeas add a round and plump contrast in the sauce. The green herbs add a fresh, colorful touch scattered on top of the meatballs and chickpeas. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds ground beef (85/15)
½ cup breadcrumbs
1 large egg
¼ cup finely diced yellow onion
3 cloves garlic, minced
1½ teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh cilantro, chopped
2 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas, drained and rinsed
1½ cups beef broth
Fresh cilantro or parsley for garnish

Instructions

Step 1: In a large mixing bowl, combine ground beef, breadcrumbs, egg, diced onion, minced garlic, cumin, cinnamon, paprika, cayenne, salt, pepper, and chopped cilantro. Mix gently with your hands until just combined to avoid overmixing.
Step 2: Form the mixture into meatballs about 1½ inches in diameter, roughly the size of a golf ball. You should get about 20 to 24 meatballs depending on size.
Step 3: Heat 1 tablespoon olive oil in a large Dutch oven or deep skillet over medium-high heat. Brown the meatballs on all sides for 5 to 6 minutes total, working in batches if necessary. They should be browned but not fully cooked. Remove to a plate and set aside.
Step 4: Add the remaining tablespoon of olive oil to the same pot and reduce heat to medium. Cook the diced onion for 4 to 5 minutes until it begins to soften.
Step 5: Add minced garlic, cumin, cinnamon, and paprika to the onions. Stir constantly and cook for 1 minute until fragrant, ensuring the garlic does not burn.
Step 6: Pour in crushed tomatoes, chickpeas, and beef broth. Stir well, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Step 7: Season the sauce with salt and black pepper, then bring to a simmer.
Step 8: Carefully nestle the browned meatballs back into the sauce, making sure they are mostly submerged. It’s fine if some peek out.
Step 9: Cover the pot with a lid, reduce heat to low, and simmer for 20 to 25 minutes until meatballs are cooked through and the sauce thickens slightly.
Step 10: Taste the sauce and adjust seasoning with more salt and pepper if needed, as chickpeas absorb salt well.
Step 11: Remove from heat and let the dish sit for about 5 minutes before serving to allow flavors to settle and sauce to thicken.
Step 12: Garnish with fresh chopped cilantro or parsley and serve hot.

Tips & Variations

Use ground lamb instead of beef for an even more traditional Moroccan flavor.
Add a pinch of smoked paprika or a small cinnamon stick to the sauce for deeper complexity.
Serve over couscous, rice, or with crusty bread to soak up the flavorful sauce.
For a milder version, reduce or omit the cayenne pepper.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This dish also freezes well—freeze in portions for up to 2 months and thaw overnight before reheating.

How to Serve

In a black bowl sitting on a white marbled texture, there are six round meatballs covered with a red tomato sauce and sprinkled with small green herbs on top. The meatballs are partly submerged in a rich red broth filled with bright orange chickpeas spread evenly around the bowl. In the center behind the meatballs, there is a small bunch of fresh green parsley adding a pop of color. At the back edge of the bowl, a slice of toasted bread with a golden crust and three holes is leaning against the bowl’s side, slightly blurred to show depth. The photo was taken close up with a soft focus on the meatballs in the front. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs in advance and store them uncooked in the refrigerator for up to 24 hours or freeze them raw. Alternatively, cook the meatballs and sauce ahead, then reheat before serving.

What can I substitute for beef broth?

If you don’t have beef broth, you can use chicken broth or vegetable broth. For a richer flavor, a combination of broth and a splash of red wine works well too.