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Preparation time
Total time
1h 0min
4 portion(s)



  • 1 onion
  • 3 clove garlic
  • 2 cm piece ginger, fresh
  • 1 large handfull flat leaf parsley
  • 1 large handful coriander
  • 1/2 lemon, flesh only
  • 1/2 lemon, juice only
  • 1/2 tablespoon Dried crushed chilli
  • 1/2 tablespoon sweet paprika
  • 1 bay leaf
  • 1/2 tablespoon cumin ground
  • 60 gram olive oil


  • 1 large handful flat leaf parsley
  • 1 large handful fresh coriander
  • 1kg Beef mince
  • 1 teaspoon cumin ground
  • 1 teaspoon paprika ground
  • 1 teaspoon chilli powder
  • 1 egg, whisked
  • 1/2 Cup breadcrumbs
  • 1/2 cup mlik
  • 2 tablespoon olive oil
  • salt and pepper to taste


  • 1 tablespoon olive oil
  • 2 X 400g cans crushed tomatoes

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Recipe's preparation

  1. Add parsley and coiander to bowl and chop 3 sec/speed 7

    Add to bowl with mince and set aside

  2. Marinade
  3. Add onion, garlic, ginger, parsley, corander and lemon flesh and juice and chop 3 sec/speed 7

    Scrape down sides of bowl

    Add all other ingredients and mix together 10 sec/speed 4

    Leave in bowl to marinade while you prep meatballs

  4. Meatballs
  5. Peheat oven to 200 degrees

    Add all other ingredients to mince and herbs and mix together with your hands until well combined.

    Roll into balls about the size of golf balls




  6. Sauce
  7. Come back to your marinade in your TM bowl and cook 5 min/100 degrees/Reverse/Speed 1

    Add tomatoes and cook 20 mins/100 degrees/Reverse/Speed 1 with TM bowl on lid (if bubbles out too much then reduce heat to 80 degrees)


  8. Meatballs
  9. Get out large cast iron casserol dish and place on stovetop on medium heat with 1 tablespoon oil

    (if you don't have a cast iron dish then you could use a normal casserol dish. Don't put on stove - add meatballs straight in and cook in oven for extra 10 mins)

    Add meatballs and let them brown turning them once (you just want to slighly brown the outside, not completely cook)

    Put lid on and put in oven until sauce is finished cooking in TM (about 10 min) Pour sauce over the top of meatballs and put back into oven for 15 mins.


    Sprinkle with eatra parsley and coriander and serve with pearl cous cous


For the last 10 mins of cooking you can also break 2 raw eggs in the middle of the dish over the top of the sauce and cover. It will gently poach the eggs.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Moroccan Meatballs



  • 22. August 2014 - 17:58

    Really tasty. I made them quite spicy as we only had hot paprika & my friend;s home grown chilli flakes must be hot!!

    My meatballs were quite wet, but I think that's probably because I used brown seedy bread to make the crumbs, so they didn't hold together too well. Tasty though.I did find it a bit oily though, so I'll add less oil next time.

  • 24. March 2014 - 22:19

    A Mororocan dinner sounds delicious

  • 25. February 2014 - 19:54

    Thanks so much. It is a family fav and the most requested meal for special occasions. Takes a little more effort but worth it!

  • 29. January 2014 - 19:29

    This was really tasty and added a different balance of flavour compared to our usual morocan meatballs although more fiddly. Will definitely make again. Thanks

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