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North African Meatballs

  • 0 people already cooked this dish.
  • Total: 45min
    Preparation: 45min
  • Portions: 6
  • Difficulty: Easy


  • 2 Tablespoons Olive Oil For sauce
  • 1 Unit Onion For sauce, small sized onion, small sized, finely chopped
  • 2 Teaspoons Garlic For sauce, finely chopped
  • 1 Teaspoon Lime Zest For sauce
  • 1/2 Cup Green Olives For sauce, chopped
  • 1/2 Cup White Wine For sauce
  • 1 Cube Maggi Garlic Onion Flavoured Seasoning Cubes 4G (Box Of 25) For sauce, dissolved in 1/2 cup water
  • 14 Ounces Canned Diced Tomatoes For sauce
  • 1 Tablespoon Brown Sugar For sauce
  • 1/2 Teaspoon Red Pepper Flakes For sauce
  • 1/4 Teaspoon Ground Cinnamon For sauce
  • 1 Unit Egg For meatballs
  • 2 Tablespoons Tomato Sauce For meatballs
  • 3 Tablespoons Chadon Beni For meatballs, finely chopped
  • 1 Tablespoon Ginger For meatballs, grated
  • 1 Teaspoon Ground Cumin For meatballs
  • 1/4 Teaspoon Ground Cinnamon For meatballs
  • 1 Pound Ground Beef For meatballs
  • 1 Pack Maggi Season-Up! All Purpose Powdered Seasoning 10G Sachet For meatballs
  • 1/3 Cup Breadcrumbs For meatballs
  • 4 Tablespoons Parsley For meatballs, finely chopped
  • 3 Tablespoons Vegetable Oil For meatballs


  1. In a large saucepan heat the olive oil over medium heat and sauté the onions and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for another minute. Add the white wine, deglaze the pan, and let it reduce for two minutes. Stir in the beef stock, canned tomatoes, sugar, pepper flakes and cinnamon. Simmer to blend flavours, about 7 minutes.

  2. To make Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the chando beni, ginger, cumin and cinnamon and mix until well blended. Stir in the beef, MAGGI Season Up All Purpose and breadcrumbs and 2 tablespoons of parsley. Combine, do not over mix.

  3. In a large sauté pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, if needed. Transfer the meatballs to the sauce and let simmer for 20 minutes. Sprinkle with remaining parsley and serve.

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