Recipe for Moroccan Meatballs aka Party Meatballs with Harissa
Prep time: 
Total time: 
Serves: 10
  • 1 medium onion, chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 minced garlic cloves
  • 1 teaspoon ground cumin
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 to 2 tablespoons harissa
  • 1 pound frozen, fully-cooked beef or lamb meatballs
  • Snipped fresh cilantro or parsley
  1. In a medium skillet, sauté the onion in hot oil until tender but not brown; add the garlic and cumin and sauté 15 seconds more. Add the tomatoes, harissa, and meatballs; bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, about 10 minutes or until flavors have melded and meatballs are hot. Sprinkle with snipped fresh cilantro or parsley to serve. Makes around 20 meatballs.
Recipe by Wini Moranville at