North African Meatballs with Sauce

North African Meatballs with Sauce

by Nicole on January 18, 2012

I am always looking to try something new. I love experimenting with new flavor combinations. I have long wanted to try African cuisine in the kitchen. This recipe was very simple and had a lot of great flavors. I urge you to give it a try even if the combination seems a little odd to you it really all does come together in the end. I personally may add a little tomato paste to the sauce to thicken it next time. This is normally eaten with rice in North Africa and I personally think it is a better pairing than pasta but go with your whim. I think I may try the leftovers with some flat bread and maybe some spiced sour cream…..hmmm :)

North African Meatballs
Prep time
Cook time
Total time
Serves: 6
  • 1 lb Ground Chicken (or meat of your choice)
  • 1 egg slightly beaten
  • 2 Tbs Tomato Paste
  • 3 Tbs Chopped Cilantro
  • 1 Tbs Chopped Ginger
  • 1 tsp ground Cumin
  • ½ cup Breadcrumbs
  • Pinch Cinnamon
  • Kosher Salt (to taste)
  • Ground Black Pepper (to taste)
  1. Pre heat oven to 350 degrees. Combine all the ingredients for meatballs except chicken till incorporated
  2. Mix in Ground Chicken
  3. Form into 16 meatballs
  4. Place on greased baking sheet
  5. Bake for 30 minutes

Tomato Sauce
Prep time
Cook time
Total time
Serves: 6
  • 1 Tbs Canola Oil
  • ½ chopped red onion
  • 3 Cloves minced garlic
  • 1 Lemon zested
  • ½ cup Chopped Kalamata Olives chopped
  • ½ cup White Wine
  • ¼ cup water
  • 1 14 oz can diced tomatoes
  • 1 tsp Brown Sugar
  • ½ tsp Red Pepper Flakes
  • Pinch of Cinnamon
  • Salt and Pepper to taste
  1. In large saucepan heat oil on low
  2. Cook down onions for five minutes, covered
  3. Add garlic and cook for two minutes
  4. Add lemon zest and olives
  5. Cook two minutes more
  6. Increase heat a little and add white wine to deglaze pan
  7. Allow wine to reduce, uncovered for two minutes.
  8. Stir in water, diced tomatoes with juice, sugar,red pepper flakes, cinnamon and salt and pepper.
  9. Return to simmer and add cooked meatballs
  10. Lower heat, cover and cook meatballs for 15 minutes more.
  11. *White wine can be replaced with Chicken broth if you prefer


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{ 4 comments… read them below or add one }

Libby with Lemony Thyme January 5, 2013 at 8:04 PM

Hi Michelle, can’t wait to try this recipe! It’s perfect for my Winter Thyme Spice Exploration! I’m with you on trying new flavors and really love the Moroccan/North African combinations. Thanks for sharing.

Nicole January 5, 2013 at 8:43 PM

Hi Libby!

They are really good and a nice break from the usual meatball. I hope you enjoy them. Thanks for visiting. :)

Marian January 23, 2012 at 3:30 AM

Hi Nicole, this looks delicious! Such a great way to make ‘ormal meatballs’ much more exotic!

Nicole January 31, 2012 at 9:53 PM

Thank you Marian. :) They turned out really moist and flavorful. Hope all is well with you and your family

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