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Moroccan Meatballs Air Fryer & Oven Instructions

These Moroccan meatballs are made with minced beef and feature harissa, almonds & dried apricots they are finished with pomegranate molasses.

Portrait image of Moroccan influenced meatballs served on a tabbouleh salad in a white long bowl

North African Influenced Meatballs.

These Moroccan influenced beef meatballs join an ever-growing list of meatballs from around the world on my site.

Unlike my Indian venison meatballs or Pork meatballs in a beer sauce or my minted lamb meatballs in gravy these do not come with a traditional sauce.

They get a final glaze of wonderfully sweet and sour pomegranate molasses, in many ways I suppose that makes them similar to my Teriyaki meatballs.

Hidden away in a rather frugal 200g (7oz) of minced beef is a real surprise of glorious flavours and textures. You could also use it to stuff onions as I do with my bacon-wrapped stuffed mushrooms and give them a pomegranate molasses glaze.

We get a fragrant spicy background from harissa paste. I love this ingredient and use it in everything from my halloumi burgers to my harissa and garlic prawns.

We then get a sweet hit from apricots and a glorious texture from almonds!

Essentially classic flavours and textures of Moroccan cuisine, just with my “spin”. I also have some Lebanese-influenced beef kofta kebabs if you North African flavours.

Portrait overhead image of North African influenced meatballs served on a tabbouleh salad in a white long bowl

How to Make Homemade Meatballs.

This beef meatball recipe features a pretty standard way of making meatballs. In fact, it is very similar in many ways to the making of both burgers, like this venison burger, or indeed my homemade sausages.

Regular readers will know that I am not one for making foods lean of fat. So go for a minced meat somewhere around 20% fat content. Fat adds both flavour and keeps your balls juicy!

Then it is a simple case of adding flavourings and binding agents. I strongly favour breadcrumbs and eggs.

It is then simply a case of forming your meatballs. This is as close to ‘hack’ as I get, use wet hands when forming your meatballs, it makes things easier.

I often see people recommend that meatballs are chilled before cooking. It is not something advise, I never cook meat straight from the fridge.

Portrait close up image of North African influenced meatballs with a pomegranate molasses glaze served on a tabbouleh salad

Serving Suggestions.

These North African influenced meatballs are wonderfully versatile.

You can serve them with plain bulgur wheat or a classic tabbouleh salad.

They would also work wonderfully with my roasted vegetable couscous.

Stuff them into pitas to with a nice green salad and maybe a little of this yoghurt and tahini sauce and you have a kick asss lunch!

But no need to stop there, make them a little smaller and cook them a little less and you have wonderful nibbles.

Stick them with fancy cocktail sticks and hand them around at your next “soiree”!

Square image of Moroccan influenced meatballs with a pomegranate molasses glaze served on a tabbouleh salad
Yield: 2 Servings

Moroccan Beef Meatballs with Bulgur Wheat and Chickpeas

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Crunchy almonds and sweet dried apricots are glorious surprises in these delicious and really simple beefy Moroccan meatballs.


  • 200 g (7 oz) Minced Beef
  • 75 g (2.75 oz) Onion
  • 50 g (1.75 oz) Dried Apricots
  • 25 g (0.75 oz) Nibbed almonds
  • 1 Tbsp Harissa Paste
  • 1/2 Tbsp Zaatar
  • 1 Egg
  • 30 g (1 oz) Breadcrumbs
  • 1/2 Tsp Salt
  • 50 ml (1.75 fl oz) Pomegranate Molasses
  • Oil spray or olive oil for cooking.


  1. Dice the onion as finely as you can and add it to a bowl with the minced beef.
  2. Cut the dried apricots into a small 3mm dice and add it to the bowl.
  3. Add the almonds, zaatar and egg and mix well together.
  4. Using wet hands form into 10 meatballs, they should be around 45g each (1.5 oz).

Air Fryer Instructions.

  1. Place the meatballs in the basket of your air fryer.
  2. Spray with cooking oil.
  3. Cook for 8 minutes at 180°C or 350°F.
  4. Flip over the meatballs in the basket.
  5. Cook for a final 4 minutes at 200°C or 400°F.
  6. Serve drizzled with the pomegranate molasses.

Oven Instructions.

  1. Roll the meatballs in olive oil.
  2. Place them on a roasting tray.
  3. Cook for 17-20 minutes at 220°C or 450°F.
  4. Roll the meatballs halfway through the cooking time.
  5. Serve drizzled with the pomegranate molasses.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 643Total Fat: 30gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 182mgSodium: 1051mgCarbohydrates: 60gFiber: 6gSugar: 41gProtein: 37g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Bintu | Recipes From A Pantry

Tuesday 30th of January 2018

I love the use of harissa paste to add some back flavour - sounds delicious! Definitely need to give these meatballs a try

Brian Jones

Wednesday 31st of January 2018

Enjoy, they are superb.


Tuesday 30th of January 2018

My goodness, I didn't even know about so many different types of meatballs! They look great, and I love the use of the Bulgar Wheat!

Brian Jones

Wednesday 31st of January 2018

I'm rpretty sure I made most of them up, but hey if the belly is happy who cares :D


Tuesday 30th of January 2018

Wowzers! My stomach is growling just at the sight of these meatballs! They look DELISH!!

Brian Jones

Wednesday 31st of January 2018

Cheers Chris.


Tuesday 30th of January 2018

I bet this is delish!

Brian Jones

Wednesday 31st of January 2018

It certainly is.


Tuesday 30th of January 2018

I love a good meatball! This dish looks simply amazing and so flavourful too. I need to use Harissa paste more often; it is so good!

Brian Jones

Wednesday 31st of January 2018

Harissa is such a great flavour, I make my own quite often but am more than aware that keeping spices at home unless you use them regularly leads to both less tasty food and lots of expense that really is not required. You can get such great store cupboard sauces now with harissa being one of them.

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