Moroccan Meatballs in Spicy Sauce

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Total Time
6hrs 20mins
20 mins
6 hrs

You can make the meatballs in advance and freeze them to save yourself some time. This is from Cooking Light.

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  1. Combine the first 9 ingredients in a large bowl. Shape into 30 meatballs.
  2. Heat a large non-stick skillet over medium high heat. Coat the pan with cooking spray. Add half of the meatballs to the pan, cook 3 minutes or until browned, stirring frequently.
  3. Place browned meatballs in a slow cooker, and brown the remaining meatballs.
  4. Combine the tomato paste and next 7 ingredients. Add to the slow cooker with the remaining meatballs. Cover and cook on LOW for 6 hours.
  5. Serve over couscous if desired.
Most Helpful

5 5

this is GOOD. didnt use currant but the rest is great

4 5

This looks like an ordinary dish but the flavoring gives it a pleasantly surprising bit of interest. I had only 1# of meat and no currants (not even raisins, somehow!), but used the same amount of the spices and thought the flavor was just right--this made I think 22 meatballs. I did not have the orange rind for the sauce. I do not have a crockpot: I browned the meatballs in a large skillet and then poured the sauce over and let it simmer. I actually then put it in the fridge for a day or two and then re-simmered for a while before serving. The meatballs were sturdy enough not to fall apart but did not dry out or get chewy. I added some sliced carrot to the sauce and served it over barley couscous. It was very filling, very warming, and decent from a health perspective as well.