Moroccan-Style Meatballs

This meal came together very quickly and it was so good that I’ll be making it again very soon.  It was a hit with our 3 year old but the 18 month old won’t eat meat, and apparently is rebelling against carrots now too…

We served it with quinoa, but it can be a stand on its own dish served with a side salad.


Moroccan-Style Meatballs adapted from here.

Serves 4-6

  • 1 1/2 lbs lean ground beef
  • 1 lb ground pork
  • 1/3 cup grated onion
  • 1 egg
  • 4 garlic cloves, minced
  • 1/4 cup chopped cilantro
  • 1 tsp turmeric
  • 1/2 tsp chili
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp dried ginger
  • 1/2 tsp sea salt
  • 1/4 tsp pepper

Place all ingredients in a large bowl and mix with your hands.  Form meatballs slightly larger than golf balls, place onto a plate and set aside.


  • 2 tbsp coconut oil (or butter)
  • 3 onions, chopped
  • 6 cloves garlic, minced
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 2 cups beef broth
  • 28oz can diced tomatoes
  • 1/4 cup organic raisins
  • 3 medium carrots, chopped
  • 1/4 cup chopped cilantro

In a large oven-safe pot, cook onions in coconut oil over medium heat until soft and translucent, about 10-15 minutes.

Add cinnamon, turmeric, and garlic and cook for 2-3 minutes.

Add broth, tomatoes, raisins, and carrots, and bring to a boil.

Carefully press meatballs into the stew mixture until covered, sprinkle with cilantro, and cover the pot.

Bake at 350 degrees F for 30-35 minutes or until carrots are tender.