Traditional Moroccan Meatballs Recipe

Traditional Moroccan Meatballs served on black plate

Today I am taking you to Marrakech – and of course this trip is not possible without traditional Moroccan meatballs. Whenever I have been in Morocco I often drove to the surroundings of the city to explore the areas around the Atlas Mountains and the Berber villages.

In between the never-ending long roads you can find small gas stations here and there, which do not only offer petrol but also freshly cooked meals. Almost at every gas station you can find a homemade Tajine to brace yourself for the rest of your drive.

When I was driving here I often had a small Tajine with delicious Moroccan meatballs. They would serve fresh bread with it and an aromatic tea made from fresh mint. Believe me, in those moments there is nothing else you need to be happy.

Serves 4

½ onion, finely chopped
2 garlic cloves, finely chopped
½ bunch of coriander, finely chopped
400 g minced meat
1 tbsp olive oil
1 tsp cumin
1 tsp paprika powder, mild/sweet
1 tsp Ras-El-Hanout
1 pinch of salt


½ onion, chopped
1 can of diced tomatoes
2 tsp butter
½ bunch of coriander, chopped
1 tsp ground cumin
1 tsp paprika powder, mild/sweet
1 tsp Ras-El-Hanout
a bit of salt and pepper
4 eggs
200 ml cream



  1. Add minced meat, onion, garlic, olive oil, cumin, paprika powder, Ras-El-Hanout and salt to a bowl and knead. Shape a bunch of meat balls.
  2. Heat the butter in a big pot until melted. Add the meatballs and the onions and sauté them.
  3. Add tomato dices, coriander, cumin, paprika powder, Ras-El-Hanout and 70ml water. Season with salt and pepper. Cook for 20-25 minutes at medium heat.
  4. Whisk the eggs and cream and pour them over the meatballs 5 minutes before the end of the cooking time. Cover the pot and leave for another 5 minutes with the stove switched off.
  5. Serve with flatbread.


black tarjine with moroccan meatballs served with flatbread

© Photo via Patrick Rosenthal


Patrick Rosenthal

Patrick Rosenthal

Patrick Rosenthal is freelancing as a food photographer developing recipes for various companies. He is also the owner of “Workshops & Retreats", a company offering workshops for bloggers. In January 2016 his first book “Ich machs mir einfach - einfach lecker” ("Keeping it simple - simply delicious") was published. Patrick is the owner of the blog

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