5 from 6 votes

Moroccan Meatball Stew

Name: Moroccan Meatball Stew
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 medium eggplant ((approximately 1 pound) cut into 1/2 to 1-inch cubes); 2 teaspoons salt (plus more for sauce); 1/4 cup extra-virgin olive oil (or as needed); 1 large onion (chopped (3 cups)); 1 large yellow bell pepper (seeded, membranes removed and chopped); 1 large red bell pepper (seeded, membranes removed and chopped); 5 cloves garlic (minced); 1 tablespoon Hungarian paprika; 2 teaspoons ground cumin; 1/2 teaspoon ground turmeric; 1/2 teaspoon cayenne pepper (or to tolerance); 1 can (28-ounce) crushed tomatoes; 3/4 cup beef broth; Freshly ground black pepper (to taste); 1/4 cup chopped fresh cilantro; 3 cloves garlic (minced); 2 teaspoons Hungarian paprika; 1 teaspoon ground cumin; 1/2 teaspoon cayenne pepper; Pinch ground cinnamon; 1 teaspoon salt; 1/4 teaspoon Freshly ground black pepper; 1/2 cup panko; 1 large egg; 1/4 cup beef broth; 1/2 cup chopped fresh cilantro (divided); 1 pound ground beef (or lamb); Cooked couscous, rice, or quinoa

By CarolUpdated Oct 17, 2025

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8 Comments

1 hr 10 mins

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If you’re ready for a flavor adventure, Moroccan Meatball Stew is the answer! This dish is loaded with tender, spiced beef meatballs simmered with onions, bell peppers, and velvety eggplant—all blanketed in a rich, zesty tomato sauce. It’s hearty, colorful, and brimming with layers of flavor that feel both comforting and exotic at the same time.

“This was so very good! I made extra and was so sad when it was gone. If you want a flavor explosion, this is it. Definitely making this again and again and again.”

Moroccan Meatball Stew in white enamel cast iron skillet with serving spoon.

Why This Recipe is a Keeper!
How to Make moroccan meatball stew:
Chef Tips and Tricks:
Recipe FAQs:
variations:
Serve with:
More great meatball recipes you’ll love!
Moroccan Meatball Stew Recipe

Why This Recipe is a Keeper!

In this Moroccan-inspired meatball stew (sometimes called kefta tagine), tender spiced meatballs are simmered with onions, colorful bell peppers, and velvety eggplant, creating a medley of textures and flavors. The result is a dish comforting for a chilly evening yet elegant enough for casual entertaining.

This Moroccan Meatball Stew recipe is:

Comforting yet exotic! This tagine-style recipe feels cozy and familiar, yet offers a taste of global cuisine.
Crowd-pleasing! Elegant enough for entertaining yet simple enough for a weeknight dinner.
Adaptable to one-pot convenience! If you prefer, you can brown the meatballs in the skillet, set them aside to prepare the sauce, and then finish them in the sauce.
Make-ahead friendly! The flavors only deepen the next day, making it perfect for meal prep or future meals.
Freezer-friendly!

Whether you’re cooking for family, sharing with friends, or stocking your freezer for busy days ahead, Moroccan Meatball Stew delivers comfort, flavor, and a touch of adventure in every bite!

One serving of Moroccan Meatball Stew in earthenware bowl over couscous.

How to Make moroccan meatball stew:

Recipe Ingredients:

Here’s everything you’ll need to make this Moroccan meatballs recipe. The exact quantities are on the recipe card below.

Ingredients for Moroccan Meatball Stew in glass bowls.

Ingredient Notes and Substitutions:

Eggplant: Use one medium globe eggplant–approximately one pound. Look for eggplant that is shiny, smooth, and free of blemishes. It should feel heavy for its size. Small to medium-sized eggplant won’t have the seeds or bitterness that large eggplant tends to have.
Crushed Tomatoes: Crushed tomatoes are a combination of finely diced tomatoes and tomato puree. They’re one of my favorite ingredients to keep on hand for tomato-based recipes because they add texture to a dish yet create a smooth, rich sauce with full, fresh tomato flavor. Only have whole canned tomatoes? Take kitchen shears and chop the tomatoes as finely as you can in the can.
Hungarian Paprika: Hungarian paprika is made from toasted peppers that are blended to create different varieties. All Hungarian paprikas have a rich, sweet red pepper flavor, but they all range in pungency and heat. Because of that, Hungarian paprika makes a difference in the depth and flavor of this meatball stew recipe.
Cinnamon: I’m not a fan of cinnamon in savory recipes. However, just a pinch is needed to add authentic Moroccan flavor.
Beef Broth: Can also use beef stock or bone broth. I like to keep Better Than Bouillon beef base on hand when only a small amount is required as in this meatball stew recipe.
Ground Beef: I used 85/15 ground beef, which is 85% lean and 15% fat. To reduce the fat, use leaner beef such as 90/10 or 93/7. You can also substitute ground turkey or chicken for an even leaner option. This Moroccan Meatball Stew recipe also works beautifully with ground lamb.

Step-By-Step Instructions:

Gather and prep all the ingredients for the Moroccan meatballs recipe.
Preheat oven to 375 degrees.

Place the eggplant in a colander. Sprinkle with salt and let drain 30 minutes.

Cooked onions in white enamel cast iron.

While the eggplant is draining, heat the olive oil in a large skillet over medium-high heat. Add the onion, reduce the heat to medium-low, and cook 5 to 6 minutes or until beginning to soften.

Cooked onions in white enamel cast iron with a third moved to a glass bowl.

Transfer 1/3 of the onion to a bowl for the meatballs and let cool.

Cooked yellow bell peppers, red bell peppers and onions in white enamel cast iron skillet.

Add the bell pepper to the skillet and continue cooking for 3 to 4 minutes, or until it begins to soften.

Cooked yellow bell peppers, red bell peppers, eggplant, and onions in white enamel cast iron skillet.

Pat the eggplant dry with paper towels. Add it to the skillet and cook for 7 to 8 minutes or until softened, and you can pierce it with the tip of a knife.

Cooked yellow bell peppers, red bell peppers, eggplant, and onions in white enamel cast iron skillet with garlic and spices added.

Stir in garlic, paprika, cumin, turmeric, and cayenne …

Cooked yellow bell peppers, red bell peppers, eggplant, and onions in white enamel cast iron skillet with garlic and spices added and stirred into vegetables.

… and cook briefly (15 seconds).

Crushed tomatoes and beef broth added to vegetables in white enamel cast iron skillet.

Bring to a simmer and cook 15 minutes or until thickened. Season to taste with salt and black pepper. Stir in the cilantro and keep warm while making the meatballs.

Ingredients for meatballs in glass bowl before being mixed together.

Line a rimmed baking sheet with parchment paper or nonstick aluminum foil. To the bowl with the reserved onions: Add the garlic, paprika, cumin, cayenne, cinnamon, salt, black pepper, the panko, egg, beef broth, and 1/4 cup chopped cilantro.

Ingredients for meatballs in glass bowl after being mixed together.

Stir well, then add the beef and mix again.

26 unbaked meatballs on parchment paper lined rimmed baking sheet.

Form the beef mixture into 1 to 1 1/2-inch balls. Place on the prepared baking sheet …

26 baked meatballs on parchment paper lined rimmed baking sheet.

… and bake for 15 to 18 minutes or until 165 degrees in the center.

Meatballs added to finished sauce in white enamel cast iron skillet.

Transfer meatballs to the sauce and adjust seasoning as desired.

Moroccan Meatball Stew in white enamel cast iron skillet.

Simmer for 5 to 10 minutes so all the flavors blend. Sprinkle with the remaining fresh cilantro and serve.

That’s it! Cool and refrigerate to serve later or immediately over couscous, quinoa, or rice. A green veggie or salad is all that’s needed on the side!

Chef Tips and Tricks:

When salting and seasoning the meatball stew, remember that the eggplant has already been salted, so you may not want to add much more to the sauce. Let your palate be your guide. The salt in the meatballs, however, is essential to season them.
When making meatballs, mix all the ingredients except the ground meat together first. This ensures that all the ingredients–especially the seasonings–are evenly distributed.
Brown the meatballs in the skillet before making the sauce to make this a one-pot meal. Add them back in to finish cooking in the sauce. Make sure they reach an internal temperature of 165 degrees.
Cooking the spices briefly after adding them to the vegetables helps to wake them up.

Recipe FAQs:

what other ground meat besides beef can i use?

You can substitute ground lamb, chicken, turkey or you can use a plant-based meat substitute.

can i brown the meatballs first and finish cooking them in the sauce?

Yes, absolutely! I like to bake meatballs because it’s not as messy as browning them on the stovetop. To make this a one-pot meal, you’ll still need to cook the onions first or at least cook the portion required for the meatballs. Brown the meatballs first and remove them to a plate. You may need to refresh the oil, add the cooked onions back to the pan, then proceed as directed with the recipe.

can i make this moroccan meatball stew ahead of time?

Yes! The meatballs and sauce can be made up to 2 days ahead of time. In fact, the dish tastes even better the next day, making it perfect for meal prep or future meals. Reheat on the stovetop or in the oven.

can i make this moroccan meatballs recipe in a slow cooker?

Brown or bake the meatballs, then place them in a slow cooker. Soften the vegetables and add the spices; transfer to the slow cooker. Add the tomatoes and broth. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours. Check the meatballs to make sure they’re heated to at least 165 degrees in the center of each. Take the slow cooker lid off for the last 45 minutes or so if cooking on LOW and 20-30 minutes if cooking on HIGH to concentrate the flavor as slow cookers have a tendency to water down food.

can i freeze this meatball stew?

Yes, they freeze and reheat beautifully. Cool completely, portion as desired, and freeze for 3 to 4 months. Thaw in the refrigerator or microwave then reheat in the oven, toaster oven or microwave. Can also be reheated in the microwave.