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Hot And Flavorful Meat Recipe: Spicy Slow Cooker Moroccan Meatballs

Meatballs are that perfect food that are comforting and filling, and we never (ever) tire of them! Whether they’re served with spaghetti or on their own, pan-fried or baked, we really just can’t get enough. In this case, we decided to try the Moroccan take on meatballs (also known as kefta, kufta, or kofta).

These meatballs are delicious, in part due to the different ingredients we addedcurrants, paprika, cumin and fenneland in part because they’re so ridiculously tender! Part of the reason why they’re so tender is because we decided to cook these guys in the slow cooker: low and slow. Because they cooked over a period of several hours, absorbing the delicious juices and spices of the tomato sauce, the result is crazy good and packed with spice-y flavor. Try these out for dinner sometime soon and you’ll be blown away!

Hot And Flavorful Meat Recipe: Spicy Slow Cooker Moroccan Meatballs

Moroccan Meatballs

Serves 6-8



  • 1 pound ground beef
  • 1 pound ground lamb
  • 2 cloves garlic, minced
  • 1 large egg
  • 3/4 cup dry breadcrumbs
  • 1/2 cup fresh parsley, chopped
  • 1/3 cup onion, finely chopped
  • 2 tablespoons dried currants
  • 1/2 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • kosher salt and freshly ground pepper, to taste


  • 1 (28 oz.) can crushed tomatoes
  • 1 cup water
  • 1/2 cup tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt and freshly ground pepper, to taste
  • fresh parsley, chopped, to taste


  1. Using your hands, mix together ground beef, lamb, breadcrumbs, parsley, onion, garlic and egg in a large bowl.
  2. Season with currants, paprika, cumin, cinnamon, salt and pepper, and mix well.
  3. Heat a large skillet over medium-high and, once hot, (in batches) brown meat balls on all sides.
  4. Transfer browned meatballs to the slow cooker and continue with remaining meatballs.
  5. Once you’ve prepped the meatballs, mix together crushed tomatoes, tomato paste, paprika, fennel seeds, cumin, cinnamon, red pepper flakes, salt and pepper.
  6. Stir in water and parsley and pour into slow cooker, making sure meatballs are completely submerged. (Add more water if meatballs aren’t covered.)
  7. Turn slow cooker on LOW and cook for 6-7 hours.
    Note: if you don’t have a slow cooker, make the sauce in a large Dutch oven and add meatballs. Let simmer on low, covered, for 40-45 minutes, then uncover and cook for another 20 minutes, or until cooked through and tender.

Recipe adapted from The Clothes Make The Girl

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