How To Make Easy Slow Cooker Moroccan Meatballs
Grab a bite of these savory and tender Moroccan meatballs, baked in a paprika-spiced tomato sauce, for a juicy and belly-filling meal!
Serves:
Ingredients
For Sauce:
- 1onion,chopped
- 14ozdiced tomatoes,no salt added
- 1½tspsweet paprika
- 1½tspcumin
- 1tspkosher salt
- ½tsphot paprika
- ¼tspfreshly ground black pepper
- ½cupgreen olives,chopped
For Meatballs:
- 1lbground beef,93% lean
- ½cuponion,finely diced
- 2tsppaprika
- 1½tspcumin
- ½tspcinnamon
- 1tspkosher salt
- ¼tspfreshly ground black pepper
- ¼tsphot paprika
- 2tbspfresh parsley,chopped
- ¼cupfresh cilantro,chopped, divided
- brown rice,or cauliflower rice, cooked, for serving, optional
Instructions
Sauce:
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Place the onions in a bowl and microwave about 2 minutes to sweat them out.
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Add the diced tomatoes, sweet paprika, cumin, salt, hot paprika, black pepper, and green olives, to the slow cooker, then stir to combine.
Meatballs:
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In a large bowl, combine the ground beef, onion paprika, cumin, cinnamon, salt, black pepper, hot paprika, parsley, and cilantro, leaving 2 tablespoons of cilantro for garnish.
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Gently form into 20 small meatballs.
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Place the meatballs on top of the sauce, cover and cook Low 4 to 6 hours or High 2 to 3 hours.
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Top with the remaining the 2 tablespoons of cilantro. Serve over brown rice or cauliflower rice, and enjoy!
Recipe Notes
Form the meatballs with gentle hands as they get tough while cooking if packed tight.
Nutrition
- Calories: 361.39kcal
- Fat: 25.98g
- Saturated Fat: 9.04g
- Trans Fat: 1.34g
- Monounsaturated Fat: 12.05g
- Polyunsaturated Fat: 1.14g
- Carbohydrates: 11.42g
- Fiber: 4.61g
- Sugar: 5.11g
- Protein: 21.72g
- Cholesterol: 80.51mg
- Sodium: 666.02mg
- Calcium: 100.97mg
- Potassium: 681.70mg
- Iron: 4.70mg
- Vitamin A: 100.07µg
- Vitamin C: 19.25mg
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