Go Back
–+ servings
Print

Harissa Spicy Moroccan Meatballs

Taking advantage of what is in the freezer and in the fridge to develop these super tasty, super comforting Harissa Spicy Moroccan Meatballs.
Course dinner
Cuisine meatballs, Moroccan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 people
Author Feed Your Soul Too

Ingredients

Meatballs

  • 2 Lbs Ground Turkey
  • 1/4 Whole Red Onion diced
  • 1/4 Cup Spicy Harissa Sauce
  • 2 Tbsp Molasses
  • 2 Tbsp Minced Garlic
  • 1 Tbsp Moroccan Spice rub
  • 1 Tbsp Garlic powder
  • 2 Tsp Smoked Paprika
  • 2 Tsp Cumin
  • 1 Tsp Coriander
  • 2 Tsp Black Pepper

Tomato Sacue

  • 28 Ounces Whole Tomatoes and Sauce
  • 15 Ounces Tomato Sauce
  • 2 Tbsp Tomato Paste
  • 1/4 Whole Red Onion diced
  • 1 Tbsp Olive Oil
  • 1 Tsp Cumin
  • 1 Tsp Coriander
  • 1 Tsp Moroccan Spice Mix
  • 1 Tsp Black Pepper
  • 1 Tsp Garlic Powder
  • 2 Cloves Garlic minced

Instructions

Meatballs

  1. Combine all the meatball ingredients.  Mix well.  Form into balls and place on a baking tray.  Cook  in a 325 degree oven for 12 minutes.  Remove from oven.

Tomato Sauce

  1. While the meatballs are cooking, heat the oil on medium heat in a skillet.  Add the onions and spices and cook for 3 - 4 minutes.  Add the garlic and cook for 1 more minute.  Next, add the tomatoes and the tomato sauce.  Cook for 5 minutes smashing the tomatoes as you go.  Add in the tomato paste and cook for another 5 minutes.  

Finish Meatballs

  1. Take the cooked meatballs and add to the tomato sauce on low heat.  Simmer for 10 minutes and then flip.  Cook for another 10 minutes.

    Serve over noodles and enjoy!