Moroccan Meatballs

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  • Total Time: 1 hrs 20 mins
  • Hands-on Time: 0 hrs 20 mins
  • Makes: 12 servings

Tender beef meatballs made with a mix of Moroccan spices and smothered with a delicious spicy tomato sauce.


  • 3 tablespoons Frontier Onion Flakes 1.76 oz.

  • 1 teaspoon Frontier Organic Ground Paprika 2.10 oz.

  • 1/2 teaspoon Frontier Organic Garlic Granules 2.68 oz.

  • 1/2 teaspoon Frontier Organic Ground Cumin Seed 1.76 oz.

  • 1/2 teaspoon Frontier Organic Ground Coriander Seed 1.66 oz.

  • 1/2 teaspoon Frontier Organic Fair Trade Certified Ground Ceylon Cinnamon 1.76 oz.

  • 1/2 teaspoon Frontier Table Grind Sea Salt 4.23 oz.

  • 1/2 teaspoon Frontier Organic Chili Flakes 1.05 oz.

  • 1/4 teaspoon Frontier Table Grind Sea Salt 4.23 oz.

  • 2 large eggs

  • 1/4 cup whole milk

  • 1/2 cup fine breadcrumbs

  • 1 pound 85% ground beef

  • 1/3 cup fresh cilantro, minced

  • 1 15oz can crushed tomatoes

  • 3 tablespoons minced fresh cilantro, plus extra for serving


    1. Preheat oven to 400˚F and line a sheet tray with parchment paper.

    2. In a large bowl, whisk eggs and add in the whole milk, breadcrumbs, 2 tbsp onion flakes and ground beef. Let sit for 5 minutes. Add in the minced onion, cilantro, spices, and salt. Mix and knead the meatballs together until all ingredients are just combined.

    3. Shape the mixture into 12, roughly 2" meatballs. Place on the sheet tray. Bake for 35 to 40 minutes, until the meatballs have browned, the inside is no longer pink, and the internal temperature has reached 165˚F.

    4. While the meatballs cook, combine in a saucepan the crushed tomatoes with the 1 tbsp onion flakes, garlic, chili flakes, and salt. Simmer for 15 minutes or so until the sauce has thickened slightly. Remove from heat and stir in the cilantro.

    5. Place the meatballs on a platter and spoon the tomato sauce over the meatballs. Sprinkle with more cilantro and place a toothpick in before serving.

    If you choose to work with leaner beef, the meatballs will cook and dry out faster. Start checking the meatballs around 20 minutes of cooking.


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