Spiced, juicy, and rich in tradition, these staple Israeli meatballs are a flavor-packed twist (should you choose to go mild and not spicy) on a classic. A cozy favorite from North African and Middle Eastern kitchens.
Why Make These Meatballs
These meatballs are everything you want in a home-cooked dish: bold, aromatic, and comforting. The slow simmer brings out deep flavors, while the balance of herbs and spices lets you experience an Israeli kitchen in every bite. They’re a staple for a reason.
When are They Great for
They’re perfect for Shabbat dinners, holiday spreads, or weekday comfort meals. Serve them solo, or turn them into the centerpiece of a heartwarming family-style feast.
Ingredients for Israeli Meatballs and Why They Matter
Ground Meat – The hearty base that soaks up all the surrounding flavors
Onion – Adds sweetness and depth when cooked down
Fresh Herbs – Bright, green notes that balance the richness
Spices – Warmth, earthiness, and a tiny kick; this is where the magic happens
Eggs – Help bind everything together, creating perfect texture
Breadcrumbs or Alternative – Hold the meatballs tender without falling apart. You can use Panko crumbs instead of regular breadcrumbs.
Tomato ingredient for the Sauce – The tangy, savory bath that brings it all together
Neutral Oil – Adds richness. Swap with MILD aroma extra virgin olive oil. It will enhance all those flavors above.
How to Make Them
- For the meatball mixture, mix the base ingredients with spices (mild or spicy) and herbs and form into meatballs.
- Simmer slowly in an easily put together mild or spiced tomato sauce.
Storage Tips
These meatballs keep well in the fridge for up to 3-4 days and freeze beautifully. Just let them cool fully before storing.
Reheat gently on the stove to bring back their full flavor.
Serving Ideas
Pair with white rice, beet greens and rice, or rustic mashed potatoes. A side of pickles or a crisp salad works beautifully to cut the richness.
Related Recipes
- Chicken balls in tomato sauce
- Israeli Rice Dishes – Mediterranean and Mid Eastern style
Let’s chat:
Tried these? Want to share your twist on the recipe? I’d love to hear how it went. Drop a comment below.
Israeli Moroccan Meatballs (Spicy or Mild)
Authentic Israeli Moroccan meatballs in a spiced tomato sauce, flavorful, tender, and perfect for a comforting meal.
Ingredients
THE GROUND BEEF MIXTURE
- 2.200 lbs ground beef (1 kilo)
- Two large yellow onions, chopped
- 6 garlic cloves, minced or finely grated
- 4/5 cup breadcrumbs.
- 1 Cup freshly chopped parsley leaves, tightly packed
- 1/2 cup freshly chopped cilantro leaves, tightly packed or 1 tablespoon dry coriander
- 1/4 cup freshly chopped peppermint leaves (Optional)
- 2 to 3 teaspoons kosher salt
- 2 large eggs
- 1-1/2 teaspoons turmeric
- 1/2 teaspoon cumin powder
- 1 tablespoon sweet paprika or hot spicy paprika
THE SAUCE
- 2 large yellow onions, finely chopped
- 1/2 cup neutral oil.
- 2 red bell peppers, finely chopped
- 3 large tomatoes, chopped (Preferably red and juicy)
- 1/2 cup condensed tomato paste
- 1½ cups, canned, crushed tomatoes, sugar free
- 1 tablespoon natural date syrup
- 2. To 2½ teaspoons of kosher salt
- 1½ teaspoon turmeric
- 1/2 teaspoon of cumin powder or 1 teaspoon Bharat
- For a spicy sauce (add the hot paprika and 3 chopped chili peppers). If you want a mild sauce, add 1/4 to 1/2 teaspoon white or black pepper.
- 1½ cups water
Instructions
The Ground Beef Mixture
Rid the onion of some of its liquid. If you didn't do this, it's fine. Add another tablespoon of breadcrumbs. Mix all ingredients together, adding the bread crumbs, eggs and oil last, in that order. Set aside
The Sauce
On a large burner and high heat, heat up 1/2 cup oil in large non-stick, thick, sautéing pan. Add the onions and sauté 5 minutes.
Add the red bell peppers and sauté a couple of minutes on a medium-high heat.
Add the rest of the turmeric, cumin powder, paprika (sweet or spicy), pinch of cinnamon, white pepper (if you're going mild and not spicy) and chopped chili peppers if you choose to make a spicy sauce. Sauté 1 minute.
Add the rest of the ingredients except for the water and cook for 3 minutes.
Add 1½ cups tap water and bring to a boil. Cover the pan and cook for 2 minutes.
The Ground Beef Mixture
Meanwhile, mold ping pong size balls and set aside.
When the Meatballs Meet the Sauce
Still on a high heat, add the meat balls. Occasionally spoon sauce onto cooking meatballs.
Cook 30 to 40 minutes, adding a bit of hot water if there's not enough liquid in the pot.
Notes
Substitute:
1 cup parsley leaves (rinsed and tightly packed) or 2 tablespoons dried cilantro leaves (not dried parsley)
For Mild Meatballs and Sauce:
Use sweet paprika.
For Spicy Meatballs and Sauce:
Replace sweet paprika with hot/spicy paprika.
Add 2 finely grated chili peppers to the meatballs.
Add 3 chopped chili peppers to the sauce along with the red bell peppers or later on.
For Piquant Meatballs and Sauce
Don't add any chili peppers to the meatball mixture.
Don't add hot paprika to the meatballs either.
Add 1 to 2 chopped chili peppers (red or green) to the sauce (with the seeds for more spiciness, or without them). It's advised to taste the chili peppers first. If they are extremely fresh, they are much spicier. Older ones hardly have any spiciness. Also, some types of chili peppers are naturally hotter than others.
Nutrition Information
Yield
6Serving Size
4Amount Per Serving Calories 856Total Fat 52gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 33gCholesterol 211mgSodium 1772mgCarbohydrates 45gFiber 8gSugar 20gProtein 55g
Nutrition values are estimated.