Moroccan Meatballs Recipe

Add 1 tablespoon olive oil to a large, high-sided frying pan and fry the onion over a medium heat until softened — about 5 minutes.

Remove half the onion from the pan and set aside. You'll use this for the meatballs later.

Add 2 cloves minced garlic to the pan, along with 1 ½ teaspoons cumin, 1 ½ teaspoons paprika, the chili flakes, and the turmeric. Cook for about 2 minutes, stirring constantly.

Add the brown sugar, canned tomatoes, and some salt and pepper, to taste. Stir well and bring to a boil. Reduce to a simmer, cover the pan, and let it cook for 20 minutes while you prepare the meatballs.

Grab a large mixing bowl and add the ground beef, breadcrumbs, reserved fried onion, egg, cilantro, remaining 1 clove minced garlic, 2 teaspoons paprika, 1 teaspoon cumin, and salt and pepper, to taste.

Mix well with your hands to combine the meatball ingredients. Take handfuls of the mixture and roll it into balls between your palms. Aim to use roughly 1 heaped tablespoon of the mixture per meatball.

Heat the remaining 2 tablespoons olive oil in another frying pan. Fry the meatballs for about 4 minutes on each side on a medium-high heat, then add them to the pan with the tomato sauce.

Stir everything well, then cover the pan and cook on a low temperature for 15 minutes.

Serve the meatballs with extra fresh chopped cilantro, if desired.