Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Miracles are like meatballs, because nobody can exactly agree on what they are made of, where they come from, or how often they should appear." -Daniel Handler

The refrigerator light goes on...

These meatballs are a great dish for a chilly Fall or Winter dinner. You do need to make your own meatballs, but the extra step is so worth it. The saltiness from both the added salt and the olives makes them really rich and savory, which makes them the perfect complement to the rich tomato sauce.

This recipe calls for both cayenne pepper and red pepper flakes. In the amount specified in the recipe it is actually fairly mild, so if you want your dish spicier, add a bit more of either - but you could also serve it with a bit of harissa sauce on the side.


Braised Moroccan Meatballs

Servings: 4 | Serving size: 6 meatballs with about 1 1/2 cups sauce

Cooking time: 240 minutes

This recipe can easily be multiplied and makes good leftovers. Serve over Brown Rice.

3 large green onions (divided)
16 ounces lean ground beef (90% lean or better)
16 large green olives (thinly sliced lengthwise)
1 1/2 tsp. ground cinnamon (divided)
1 1/2 tsp. ground cumin (divided)
3 tsp. paprika (divided)
1/8 tsp. cayenne pepper
2 tsp. ground coriander (divided)
1/4 tsp. salt (divided)
to taste fresh ground black pepper
4 tsp. olive oil
2 large onions (sliced)
2 - 15 ounce cans no salt added diced tomatoes
2 cups no salt added vegetable stock
2 cups water
1/2 tsp. red pepper flakes

Moroccan Meatballs from Dr. Gourmet

Preheat the oven to 325°F.

Slice 2 of the green onions lengthwise and then slice thinly crosswise.

Place the ground beef, olives, and the 2 sliced green onions in a mixing bowl.

Add 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, 1 teaspoon paprika, the cayenne pepper, 1 teaspoon coriander, 1/8 teaspoon salt, and the pepper to the ground beef.

Blend together well until the spices are incorporated.

Roll into 24 meatballs.

Place 3 teaspoons olive oil in a large skillet over high heat.

Add the meatballs in batches and brown on all sides. As they are browned, remove them from the pan to a plate.

Once all the meatballs are browned, place the remaining 1 teaspoon olive oil in the pan and then add the onions.

Cook the onions for about 5 minutes, stirring frequently.

Add the tomatoes, vegetable stock, water, red pepper flakes, 1 teaspoon cinnamon, 1 teaspoon cumin, 2 teaspoons paprika, 1 teaspoon coriander, and 1/8 teaspoon salt to the pan.

Stir, cover, and place the pan in the oven.

Cook for 15 minutes, then uncover, stir, and replace the skillet in the oven.

Cook for 15 minutes and place the meatballs on top of the tomato sauce.

Return the pan to the oven and cook for another 15 minutes.

Thinly slice the remaining green onion crosswise.

Serve the meatball and sauce mixture over brown rice and top with the fresh green onions.

Nutrition Facts

Serving size: 6 meatballs with about 1 1/2 cups sauce

Servings: 4

Amount Per Serving

Calories 286 Calories from Fat 90
  % Daily Value
Total Fat 10g 15%
    Saturated Fat 3g 15%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 70mg 23%
Sodium 530mg 22%
Total Carbohydrates 21g 7%
    Dietary Fiber 7g 28%
    Sugars 8g
Protein 28g
Vitamin A 25% Vitamin C 15%
Calcium 8% Iron 25%
Vitamin K 43mcg Potassium 970mg