Meatballs with Chick Peas Preserved Lemon Morocco

Infused with the rich, aromatic flavors of North Africa, these Moroccan Meatballs with Chickpeas and Preserved Lemon offer a vibrant twist on a classic comfort dish. Made with a blend of ground beef or lamb, warm spices like cumin, cinnamon, and coriander, and fresh parsley, the meatballs are seared to perfection before simmering in a fragrant tomato-based sauce. The addition of preserved lemon and optional ras el hanout elevate the dish with a tangy and complex flavor profile, while hearty chickpeas make it a filling and wholesome choice. Serve this crowd-pleaser over fluffy couscous or with crusty bread to soak up the luscious sauce. This one-pot meal, ready in just an hour, is perfect for weeknight dinners or an exotic weekend feast, delivering an unforgettable taste of Morocco in every bite.

Nutriscore Rating: 68/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 g Ground beef or lamb
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 2 tbsp Fresh parsley, chopped
• 2 tsp Ground cumin
• 0.5 tsp Ground cinnamon
• 1 tsp Ground coriander
• 1.5 tsp Salt
• 0.5 tsp Black pepper
• 1 large Egg, lightly beaten
• 3 tbsp Breadcrumbs
• 3 tbsp Olive oil
• 400 g Canned chickpeas, drained and rinsed
• 1 small Preserved lemon, finely chopped
• 400 g Diced tomatoes (canned or fresh)
• 250 ml Chicken or vegetable stock
• 1 tsp Ras el hanout (Moroccan spice blend, optional)
• 2 tbsp Fresh cilantro, chopped (for garnish)

Directions

Step 1

In a large mixing bowl, combine the ground beef or lamb, onion, 1 clove of minced garlic, parsley, cumin, cinnamon, coriander, 1 teaspoon of salt, black pepper, egg, and breadcrumbs.

Step 2

Mix the ingredients thoroughly until well combined, then shape the mixture into small meatballs, about the size of a walnut.

Step 3

Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the meatballs in batches and cook, turning occasionally, until they are browned on all sides. Remove the meatballs and set aside.

Step 4

In the same skillet or pot, add the remaining tablespoon of olive oil. Sauté the remaining garlic for 1-2 minutes until fragrant, then stir in the diced tomatoes, preserved lemon, ras el hanout (if using), and stock.

Step 5

Bring the sauce to a simmer, then add the chickpeas and the browned meatballs back into the skillet. Cover and let cook for 20 minutes, stirring occasionally, until the meatballs are cooked through and the flavors meld together.

Step 6

Taste the sauce and adjust seasoning with the remaining 0.5 teaspoon of salt, if needed.

Step 7

Serve hot, garnished with fresh cilantro, alongside couscous, rice, or crusty bread.

Nutrition Facts

Serving size	(1890.0g)

Amount per serving	% Daily Value*
Calories	2531.4

Total Fat 160.0g	0%
Saturated Fat 49.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 586mg	0%
Sodium 8333.9mg	0%
Total Carbohydrate 154.3g	0%
Dietary Fiber 33.0g	0%
Total Sugars 35.4g
Protein 131.0g	0%

Vitamin D 41IU	0%
Calcium 484.7mg	0%
Iron 30.7mg	0%
Potassium 3500.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.8%

Protein: 20.3%

Carbs: 23.9%