North African Meatballs

READY IN: 1hr 10mins
Recipe by Julie Bs Hive

Was relaxing with the Food Network yesterday and I caught Melissa d'Arabian's new show. These looked so delicious I just had to get right on the recipe. She served them with couscous with dried dates and glazed carrots but it's the meatballs that had me drooling.

Top Review by unmistakable1

Very good and tasty; not too difficult, either. I didn't use wine, and just added a little extra chicken broth instead. I'm not a huge fan of olives, so I used less than what was called for, and it was just right for us. I would definitely recommend doubling the sauce, as others have mentioned. I'll have to try her couscous and carrots next time; they sound great, as well.

Ingredients Nutrition


  2. Sauté the onions and garlic in a large saucepan until soft. Add zest and olives; cook for 1 minute. Add wine and deglaze the pan and let reduce for a few minutes. Add stock, tomatoes, sugar, red pepper flakes, and cinnamon. Simmer for about 7 minutes. Season to taste.
  4. Whisk the egg and tomato paste until smooth. Add the cilantro, ginger, cumin, and cinnamon. Mix until well blended. Add in the ground beef and rolled oats and season to taste. Combine well but do not overmix. Make 32 1-inch meatballs.
  5. Heat the vegetable oil over medium heat and cook meatballs until browned on all sides. Add oil as needed. Add to the sauce and simmer for 20 minutes.
  6. Sprinkle with fresh parsley and serve over couscous with dried dates.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a