Moroccan Style Meatballs Recipe

Mix

In a large bowl combine ground meat, panko, 1 egg, minced garlic, finely minced shallot, chopped parsley, cumin, coriander, smoked paprika, cinnamon, 1 tsp salt and 1/2 tsp black pepper. Mix gently with your hands until just combined; avoid overworking to keep meatballs tender.

Form

Portion the mixture into 18–20 small meatballs (about 1 to 1 1/4 inches each). Roll lightly between your palms to form compact spheres.

Sear

Preheat a heavy skillet over medium-high heat and add 1 tbsp olive oil. Working in batches if needed, brown meatballs on all sides, about 2 minutes per side, using tongs to turn. They do not need to be fully cooked through. Transfer browned meatballs to a plate and set aside.

Sauté aromatics

Using the same skillet, reduce heat to medium and add 1 tbsp olive oil. Add sliced shallots and sauté 3–4 minutes until softened. Add sliced garlic and red pepper flakes and cook 30–45 seconds until fragrant.

Build sauce

Stir in 2 tbsp tomato paste and cook 1 minute to caramelize. Add crushed tomatoes, 1 tsp harissa (if using), 1/2 tsp cumin, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp sugar or honey and 1/4 cup water or stock. Stir to combine and bring to a gentle simmer.

Simmer

Let sauce simmer 6–8 minutes to thicken slightly, stirring occasionally and scraping up any browned bits from the pan. Taste and adjust seasoning.

Combine with meatballs

Nestle the browned meatballs into the simmering sauce in the skillet or transfer sauce to a shallow ovenproof baking dish and arrange meatballs evenly in the sauce, spacing slightly apart.

Bake with eggs

Preheat oven to 375°F (190°C). If meatballs are in a skillet that is ovenproof, place skillet directly in the oven. If using a baking dish, place dish in oven. Bake 8 minutes, then remove and make three small wells in the sauce between meatballs. Crack one egg into each well. Return to oven and bake another 6–9 minutes, until egg whites are set but yolks remain slightly runny (cook longer for firmer yolks). Total oven time ~14–17 minutes depending on yolk doneness preference.

Finish and garnish

Remove from oven and drizzle chive oil over the eggs, sauce and meatballs. Sprinkle chopped chives and parsley over the top. Taste and add a pinch of salt or pepper if desired.

Prep and toast

While sauce simmers and before baking, preheat broiler or toaster oven. Brush both sides of bread slices with 1 tbsp olive oil and sprinkle with 1/4 tsp kosher salt. Arrange on a baking sheet and broil or toast until golden and crisp, about 1–2 minutes per side under a broiler (watch closely to avoid burning).

Serve

Serve the baked meatballs and eggs hot with crostini on the side for dipping into sauce and runny yolk. Use crostini to scoop meatballs and swirl in sauce.