grilled meatballs

These are the best Moroccan meatballs you will make at home Easy, bite-size skillet meatballs, grilled with just a little bit of extra virgin olive oil. But the draw is in big flavors from aromatics and warm Moroccan spices. Serve these meatballs in pita pockets with minty carrot salad, olives, and other fresh items. Or, use them as a little party appetizer.

BEST Moroccan Meatballs 

lb beef lamb

red onion, grated

garlic cloves,

cilantro,

tsp ground ginger (about .87 g)

cayenne,

Salt and pepper

tbsp (about 42 ml) extra virgin olive oil

tbsp (about 48 ml) orange juice

virgin olive oil

mint leaves, torn (about 5 or 6 large leaves)

Cherry tomatoes, halved

shallots or onions, thinly sliced

parsley

Marinated olives

Tztaziki Sauce or plain Greek yogurt

Pita pockets

Make the shaved carrot salad first. Using a peeler, go ahead and peel the carrots into ribbons (or you can slice the carrots very thin sticks.) Place carrots and the remaining carrot salad ingredients into a bowl. Toss by hand to combine. Set aside or in the fridge for now.

If making other fresh sides to serve along, prepare those as well and save in the fridge. Toss the cherry tomatoes and onions with a little olive oil and lemon juice, if you like, and season with salt and pepper. Save in the fridge.

If using, prepare Tzatziki sauce per this recipe; plain Greek yogurt is fine too. Save in fridge for later.

Prepare meatball mixture. Squeeze any liquid out of the bread and place in a large mixing bowl. Add the meat, onions, garlic, cilantro, Ras El Hanout, ground ginger, and cayenne. Sprinkle a generous pinch of kosher salt and black pepper. Using clean hands, mix/knead until meat mixture is well combined.

Divide the meat mixture into small meatballs (mine were about 1 tbsp each). The size here is relative, but they're meant to be small bite-sized meatballs. Arrange the meatballs on a tray and cover. Refrigerate for 30 minutes (if you really don't have the time, you can skip this part. See notes.)

When you're ready, heat a cast iron skillet (or a frying skillet) over medium heat. Drizzle the meatballs with some extra virgin olive oil and cook in your hot skillet over medium heat for about 7 minutes or so, turning occasionally, until cooked through and charred. Do this in batches if needed.

Serve meatballs hot in pita pockets. Add the carrot salad and other prepared toppings in. Or, leave meatballs in skillet with the shaved carrot salad and other items on the side, let everyone decide how they'd like to enjoy them!

The meatballs were awesome. Big hit with both kids and adults at a party. Love this site... haven't had one bad recipes yet.

Suzy, I have said before how much I love meatballs.  I have made all of your recipes for them.   I'm a widow and find that 3 or 4 meatballs is just right for me.   I make a full recipe and freeze the meatballs.  Can't decide which recipe is my favorite, but this one was exceptional.

These meatballs were outstanding. We made enough so there were some leftovers. However, they did not last long. The next morning I reheated them in a skillet in a spicy tomato sauce, poached some eggs on top and produced a simple shakshuka breakfast. I usually like merguez in my shakshuka, but with these delicious meatballs, I didn't miss the merguez at all.

This has become one of my go-to recipes. The smell brings me back to the summertime, when I first discovered it, and all of the nice memories that come along with that. It's like aroma therapy, honestly. Thank you for sharing. I love your blog very much :)

Much love from Canada!

This was a total hit at my house! I used ground venison for these meatballs, and they were fantastic! I also love how simple these are to make. Thank you for another wonderful recipe.

https://content.jwplatform.com/videos/PCuWip9T.mp4

Easy Moroccan Meatballs! Loaded with flavor. 

Moroccan Meatballs Video Tutorial 

We had these tonight with homemade pita and your tzatziki. Our fave kind of dinner. Very tasty meatballs.  Thank you.

If you haven't had a Vietnamese noodle bowl, it is time. This savory and fresh grilled pork meatball noodle bowl is my favorite anytime food!

Vietnamese Meatball Noodle Bowl 

basil

garlic cloves

green onions, finely chopped

T fish sauce

T sriracha

T sugar

cornstarch

t black pepper

t salt

Carrot Daikon Salad from here

c cucumber

green leaf or romaine lettuce

c mint sprigs

c Thai basil sprigs

c cilantro

jalapeno

bean sprouts

Nuoc Cham (Dressing for the salad)

Rice Stick Noodles (Maifun) (1 package)

peanuts

Meatballs from above

c lime juice

garlic clove

water

t red chili flakes

T sweet chili sauce (Mae Ploy)

Mix all ingredients together in bowl. Form each into about 2 inch meatballs. Chill.

Preheat grill, then place these on an oiled  grill tray and slowly grill at medium high heat while turning them as they brown.  Or you could skewer them like shish kebab and grill them slowly also or fry them in a tablespoon of oil in a nonstick skillet on the stove.

Meatballs:

Soak rice noodles in very hot or boiling water according to package directions.  Let soften for about 10 minutes. You may have to keep changing your water to get these soft enough. Texture and consistency  is important here. Not too soft, not too hard. And it is not an exact science! Drain well when they are ready.

Prepare all ingredients for the noodle bowl and set aside.

Noodle Bowl:

Put a handful of noodles in a bowl. Top with lettuce. Top with mint, basil, cilantro, jalapenos, slices of cucumbers and bean sprouts.  Add some carrot daikon salad. Place meatballs on last. Garnish with peanuts. Serve with Nuoc Cham on the side so diners can add as needed.

To prepare individual bowl:

When you have the word garlicky in the description, you have our attention! When the weather is a scorcher like it is today, having these meatballs made ahead and then placed in a delicious herb salad is the perfect treat. Stay cool and take care

Fire up the grill and thrill your tastebuds with these over-the-top cheesy stuffed meatballs filled with parmesan, ricotta, green onions, and bacon! Don't forget to smother them in bacon cream sauce too!

Cheesy Ricotta Bacon &amp; Parmesan Stuffed Meatballs on the Big Green Egg

beef

lb pork

XL eggs

milk

Parmesan

black pepper

salt

oregano

garlic

onion powder

crispy bacon, minced

cheddar

whole milk ricotta

Tablespoons peppercorns (pink/black/rainbow), crushed

sea salt

red pepper flakes

Tablespoons chopped garlic chives

green onions,

Tablespoons butter

bacon

flour

heavy cream

Parmesan cheese

green onion, chopped

tsp parsley

In a bowl add the bread and the milk, press down to soak the bread and let sit for 10 minutes.

After 10 minutes, strain the bread from the milk and place the wet bread in a bowl with the rest of the meatball ingredients  If there is any milk left, discard it. Since you&#8217;re stuffing these meatballs with a moist mixture, there&#8217;s no need for the milk.

Meatballs

To a food processor, add in the ricotta, 1/3cup Parmesan cheese, salt, oregano, basil, red pepper flakes, and crushed peppercorns. Process until smooth and combined.

Remove to a bowl and add in the remaining 1/4 cup Parmesan cheese, bacon, garlic chives, cheddar, and green onions. Mix to combine.

When mixed, it should be very thick and something when you use a small cookie scoop, it holds together snug/tightly.

Cheesy Filling

Using a large cookie scoop, scoop some meat, make a well, and, using a small cookie scoop, scoop the cheese filling.

Place the filling in the middle of the meat and seal to close. Shape snugly. Place on a parchment-lined pan and once all the meatballs are shaped, cover and chill for one hour.

Stuff the Meatballs

Light up the grill and preheat to 375F. Once at temperature, add a 10-12″ cast iron pan to the grate and drizzle in carefully about 1 – 1 1/2 Tablespoons of olive oil.

Once the oil starts to smoke you’ll want to add in your meatballs. Using heat-safe tongs, carefully add your meatballs to the pan. Do not crowd them. If you have to cook them in batches, chill the ones that are waiting to be cooked.

Close the lid and cook for about 5 minutes and carefully turn. If it doesn’t move, don’t force it as you’ll tear the meatball open. Cook for about 5 minutes on each side until cooked fully through.

If you have more to grill up, transfer the cooked ones to a dish and tent with foil to keep warm.

If your grill is running too hot, move the pan to indirect heat OR add the EGGspander set to your Big Green Egg and raise up the pan.

Plate and tent with foil loosely if there are more to cook. If desired, serve with bacon cream sauce.

To a hot skillet add the butter and bacon drippings. Add in the flour and whisk to combine. Cook for 3 minutes, whisking occasionally.

Slowly add in the cream, whisking constantly. Once it&#8217;s all in, let it cook for 5 minutes or until it starts to thicken. Be sure to whisk and scrape the bottom. Add in the cheese, salt, pepper, green onion, and parsley.  Cook until the mixture coats the back of the spoon.

Taste for seasoning. If desired, add 3/4 teaspoon of garlic powder (I like it however Mr. Fantabulous didn&#8217;t like the garlic addition).

Let's Make BGE Grillin' Magic!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1651356162/ddbs7fgyb6huyljdn3ye.mp4

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BEST Moroccan Meatballs

BEST Moroccan Meatballs

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Top 4 grilled meatballs recipes from across the web

The most viewed grilled meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BEST Moroccan Meatballs

BEST Moroccan Meatballs

Vietnamese Meatball Noodle Bowl

Cheesy Ricotta Bacon &amp; Parmesan...

The most viewed grilled meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Cheesy Ricotta Bacon & Parmesan...