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Moroccan-Spiced Meatballs

Moroccan-Spiced Meatballs

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Chef Taylor adores the warming, earthy, aromatic flavors of Moroccan cuisine. In this Popular Recipe, she blends ground beef with ras el hanout, a Moroccan spice blend combining cumin, cardamom, cinnamon, and ginger, along with smoky harissa and bright green mint, oregano, and parsley. It's all formed into meatballs and served in a tomato sauce with more spices and harissa, plus couscous and crispy, golden pita chips on the side for dipping.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 930
  • Protein 53g
  • Total Carb 99g
  • Total Fat 36g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • milk
    • 1 container
    • milk
  • oregano
    • 1/8 ounce
    • oregano
  • mint
    • 1/8 ounce
    • mint
  • lemon
    • 1
    • lemon
  • orange bell pepper
    • 1
    • orange bell pepper
  • garlic
    • 4 cloves
    • garlic
  • harissa
    • 1 packet
    • harissa
  • Israeli couscous
    • 1/2 cup
    • Israeli couscous
  • ground beef
    • 12 ounces
    • ground beef
  • crushed tomatoes
    • 1 can
    • crushed tomatoes
  • ras el hanout
    • 1 teaspoon
    • ras el hanout
  • baby spinach
    • 2 ounces
    • baby spinach
  • pita breads
    • 2
    • pita breads
  • parsley
    • 1/8 ounce
    • parsley

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • eggs
  • 8" medium pot
  • aluminum foil
  • 2 baking sheets

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Quarter pita breads. In a medium bowl, combine milk and 1 pita wedge. Set aside to soak until Step 3; save remaining pita wedges for Step 4. Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Roughly chop mint, oregano, and parsley leaves, discarding stems. Halve lemon. Mince garlic.

  2. Cook Israeli couscous

    Cook Israeli couscous

    Stir couscous into pot with boiling water, still over high heat, and cook until tender, about 8 minutes. Drain and transfer to a large bowl, reserving pot for Step 5. Add spinach, bell pepper, juice of ½ lemon, ¼ teaspoon salt, and black pepper as desired to bowl with couscous. Stir to combine and wilt spinach slightly, then cover with foil to keep warm. Line a baking sheet with foil for the next step.

  3. Form meatballs

    Form meatballs

    Gently squeeze milk-soaked pita bread, discarding excess liquid. Wipe bowl clean, then return soaked pita to bowl and add half of ras el hanout, half of harissa, half of herbs, half of garlic, 1 egg, and ½ teaspoon salt. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then form into 10 equal balls, about 1 inch thick. Arrange meatballs on prepared baking sheet, spacing apart.

  4. Bake meatballs and pita chips

    Bake meatballs and pita chips

    Bake meatballs until beginning to brown, about 5 minutes. Meanwhile, on a separate baking sheet, arrange remaining pita wedges in a single layer. After 5 minutes of meatballs baking, transfer pita to oven and bake alongside meatballs until pita chips are golden and meatballs are cooked through, 10 minutes more.

  5. Make sauce

    Make sauce

    While meatballs bake, heat 2 teaspoons olive oil in pot from couscous over medium-high heat. When oil is shimmering, add remaining garlic, remaining ras el hanout, and remaining harissa. Cook, stirring, until fragrant, 1-2 minutes. Add crushed tomatoes. Bring to a boil, then reduce heat to medium. Simmer until flavors are melded, 6-7 minutes. Stir in juice of remaining lemon and ½ teaspoon salt. Remove pot from heat.

  6. Finish and plate meatballs

    Finish and plate meatballs

    Once baked, add Moroccan-spiced meatballs to pot with sauce, still off heat, and turn to coat. Divide couscous between serving plates and top with meatballs. Pour over any remaining sauce, garnish with remaining herbs, and serve with homemade pita chips. Enjoy!

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