One Pot Moroccan Spiced Beef Meatballs with Chickpeas Recipe
A flavorful one-pot Moroccan spiced beef meatballs recipe simmered with chickpeas in a rich tomato sauce, infused with aromatic spices like cumin, cinnamon, and paprika. This hearty dish is perfect for an easy and comforting dinner that brings the vibrant taste of Moroccan cuisine to your table.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Ingredients
Scale
For the Meatballs:
- 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
For the Sauce:
- 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
Instructions
- Prepare Meatball Mixture: In a large mixing bowl, combine ground beef, breadcrumbs, egg, diced onion, minced garlic, cumin, cinnamon, paprika, cayenne, salt, pepper, and cilantro. Mix gently with your hands until just combined, taking care not to overmix to keep the meatballs tender.
- Form Meatballs: Shape the mixture into meatballs about 1½ inches in diameter, approximately the size of a golf ball. You should have around 20-24 meatballs.
- Brown Meatballs: Heat 1 tablespoon of olive oil in a large Dutch oven or deep skillet over medium-high heat. In batches if necessary, brown the meatballs on all sides for 5-6 minutes until nicely seared but not fully cooked. Remove and set aside.
- Sauté Onions: Add the remaining 1 tablespoon of olive oil to the pot and reduce heat to medium. Add diced onion and cook for 4-5 minutes until softened.
- Add Spices and Garlic: Stir in minced garlic, ground cumin, cinnamon, and paprika. Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
- Build the Sauce: Pour in the crushed tomatoes, chickpeas, and beef broth. Stir to combine, scraping up any browned bits from the pot’s bottom to incorporate flavor.
- Season Sauce: Add salt and black pepper to taste. Bring the sauce to a gentle simmer.
- Simmer Meatballs: Carefully nestle the browned meatballs back into the sauce, ensuring they are mostly submerged. Cover with a lid, reduce heat to low, and simmer for 20-25 minutes until meatballs are cooked through and the sauce thickens slightly.
- Adjust Seasoning and Rest: Taste the sauce and add more salt and pepper if needed. Remove from heat and let the dish rest for 5 minutes allowing the flavors to meld and the sauce to thicken a bit more.
- Garnish and Serve: Sprinkle fresh chopped cilantro or parsley over the meatballs and serve hot for a comforting Moroccan-inspired meal.
Notes
- Do not overmix the meatball mixture to keep meatballs tender and juicy.
- Brown the meatballs well to build a rich flavor base in the sauce.
- Simmer the meatballs gently to avoid toughening the beef.
- Use fresh cilantro or parsley for a bright and fresh garnish.
- Adjust salt after simmering, as chickpeas absorb a lot of seasoning.
- This dish pairs well with couscous, rice, or crusty bread to soak up the sauce.
Keywords: Moroccan meatballs, beef meatballs with chickpeas, one pot meatball recipe, Moroccan spiced dishes, easy Moroccan dinner
