We first tasted these Moroccan meatballs during a visit to Montezuma Winery on the Cayuga Wine Trail. The warm blend of cumin, coriander, and cinnamon completely won us over. I’ll admit, I even found myself wondering why I hadn’t experimented more with seasonings beyond my usual version.
When I decided to make them at home, I leaned into the baking method that’s become my go-to. Not only is it lighter than pan-frying, but they come out of the oven perfectly juicy every time. Bonus: they’re ideal for a lazy Sunday prep that makes a weeknight dinner feel effortless. (so future you will be happy!)
Ingredients
- 1 pound ground beef or meatball mix (beef, pork, and veal)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon of ginger
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1 jar of your favorite marinara sauce
Let’s Cook!
- Preheat the oven to 375°F.
- In a large bowl, combine the meat, breadcrumbs, parsley, onion, garlic, cumin, coriander, cinnamon, paprika, salt, pepper, ginger, and the beaten egg. Mix until well incorporated.
- Shape into meatballs, about 1 inch in diameter, and place them on a baking sheet.
- Bake until the temperature of the meatballs reaches 160°F (about 10-12 minutes)
- At this point, you can let them cool completely and store them in an air-tight container in the refrigerator (or freezer)
- When you’re ready to serve, add the meatballs to a baking dish and pour the sauce over them.
- Cover with foil and bake at 375°F for 20–25 minutes.
We had quite the debate over what to serve them with (as you can see, Team Mashed Potatoes won this round). While they baked, I tossed together a quick salad of diced Persian cucumbers, cherry tomatoes, red onion, and fresh parsley. A drizzle of olive oil, a squeeze of lemon, and a sprinkle of cumin, pepper, and cinnamon tied everything together. The cool crunch was the perfect contrast to the warm spice of the meatballs.
That’s one of the things I love most about cooking: taking a beautiful spice combination that Montezuma introduced us to and making it feel at home in my own kitchen.
Eat well friends!
Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you join me there!
Leave a Reply