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Moroccan Meatballs
4.60
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57
votes
Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner.
Total Time:
4
hours
hrs
Yield:
4
servings
Course:
Dinner
Cuisine:
American
Ingredients
For the sauce:
1
onion
(chopped)
2
14-ounce cans
no salt added diced tomatoes
1½
teaspoons
sweet paprika
1½
teaspoons
cumin
1
teaspoons
kosher salt
½
teaspoons
hot paprika
¼
teaspoons
freshly ground black pepper
½
cup
green olives
(chopped)
For the meatballs:
1
pound
93% lean ground beef
½
cup
finely diced onion
2
teaspoons
paprika
1 ½
teaspoons
cumin
½
teaspoons
cinnamon
1
teaspoons
kosher salt
¼
teaspoons
freshly ground black pepper
¼
teaspoons
hot paprika
2
tablespoons
chopped fresh parsley
¼
cup
chopped fresh cilantro
(divided)
cauliflower rice
(or cooked brown rice, for serving (optional))
Instructions
Slow Cooker Directions:
Place the onions in a bowl and microwave about 2 minutes to sweat them out (or you can saute on the stove).
Add all sauce ingredients to the slow cooker. Stir to combine.
In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.
Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.)
Place the meatballs on top of the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours.
Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.
Instant Pot Directions:
Press saute and spray the cooking insert with oil, add the onions and saute 3 to 5 minutes, until softened.
Add the remaining sauce ingredients and stir to combine.
In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.
Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.)
Place the meatballs on top of the sauce, cover and cook high pressure 15 minutes, natural release.
Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.
Nutrition
Serving:
5
meatballs with sauce
,
Calories:
334
kcal
,
Carbohydrates:
18
g
,
Protein:
36
g
,
Fat:
15
g
,
Saturated Fat:
4.5
g
,
Cholesterol:
95
mg
,
Sodium:
977
mg
,
Fiber:
6
g
,
Sugar:
8
g
- WW Points:
5