Moroccan Meatballs with Couscous and Carrot Salad

It's rare to find a Moroccan restaurant in the US (at least not where I live), so why not make it at home?! This rich meatball recipe is well-balanced with the light and bright carrot salad.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4

Course: Main Course

Cuisine: Moroccan

Ingredients Method Video Notes

Ingredients

For The Meatballs

1 lb ground lamb or beef
2 tbsp parsley, chopped
1/2 onion, small diced
1 1/2 tbsp The Spice Girl Kitchen Moroccan Seasoning
1/2 tsp The Spice Girl Kitchen Tri-Salt Blend

For The Sauce

1 tbsp olive oil
1 onion, small diced
2 14.5-oz cans fire-roasted diced tomatoes
1/2 cup veggie broth
1 1/2 tbsp The Spice Girl Kitchen Moroccan Seasoning
1/2 tsp The Spice Girl Kitchen Tri-Salt Blend

For The Couscous

1 cup veggie broth
1 tbsp olive oil
The Spice Girl Kitchen Tri-Salt Blend, to taste
1 cup couscous, dry

For The Carrot Salad

3 cups shredded carrots
3 tbsp parsley, chopped
1/2 lemon, juiced plus additional wedges, for serving
1 tbsp olive oil
1/2 tsp The Spice Girl Kitchen Tri-Salt Blend

Method

Form Meatballs

In a bowl, combine all of the meatball ingredients and mix well to combine. Form into 12 golf ball-sized meatballs and set aside.

Start The Sauce

Heat the olive oil in a pot over medium-high heat, and sauté the onions for 3 minutes or until they soften. Add in the meatballs gently and sear on each side until browned but not fully cooked through.
Add in the fire-roasted tomatoes, veggie broth, salt, and Moroccan spice. Stir. Bring to a boil, reduce to a simmer, and simmer uncovered for 10 minutes, or until meatballs have reached an internal temperature of 160 ℉.

Couscous & Carrot Salad

In a saucepan, add broth over high heat with olive oil and salt.
Once boiling, stir in dry couscous, cover, and cut the heat. Let sit for 10 minutes or until liquid is fully absorbed. Fluff with work.
While the meatballs and couscous are cooking, assemble the salad by tossing the carrots in a bowl with parsley, lemon juice, olive oil, and salt.

Video

Notes

Store & Reheat

As a general rule of thumb, anything that has a sauce tends to store and reheat well. That's another reason I love this recipe! The meatballs won't dry out thanks to that delicious sauce.

Store

Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of meat). Store in the fridge for up to 4 days.

Freezer: You can also freeze the meatballs for up to 3 months. Place the meatballs in the fridge to thaw overnight for best results. I wouldn't recommend freezing the couscous or carrot salad.

Reheat

Microwave: Place meatballs and couscous in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.*

Stovetop: Place meatballs with sauce in a pot over medium-high heat. Once the sauce is simmering, reduce to medium-low and cover for 5-7 minutes or until heated through. Stir occasionally.*

Oven: Preheat oven to 350 degrees F. Place meatballs and sauce in an oven-safe dish, cover it with foil, and cook for 10-15 minutes.*

* Total time depends on the amount you are reheating.