This Moroccan meatballs recipe is saucy and super tasty but not only that they’re made healthy by using low-carb ingredients and have only 3g net carbs per serve.

This Moroccan Meatballs recipe makes 8 serves. 1 serving is 5 meatballs with sauce and has 4g net carbs making it perfect for keto, paleo, gluten-free, and other low-carb menus.
Store leftover Moroccan Beef Meatballs in the fridge for up to 4 days, or freeze for up to 3 months.
Moroccan Meatballs Ingredients

We use only the best ingredients that are low-carb without fillers or breading.
- 2 pounds of Ground Beef
- 1 small Onion, grated
- 4 cloves of Garlic, crushed
- 1 large Egg
- 2 tablespoons of Cilantro, finely chopped
- 1 tablespoon of Cumin, ground
- 1 tablespoon of Coriander, ground
- 1 tablespoon of Smoked Paprika, ground
- 2 teaspoons of Ground Ginger
- 1 teaspoon of Cinnamon, ground
- 1 teaspoon of Salt
- 2 tablespoon of Olive Oil
- 2 tablespoons of Tomato Paste
- 1 ½ cups of Tomato Passata
- ½ cup of Beef Stock
- ⅓ cup of Cilantro, to serve
How to Make Moroccan Meatballs

- In a large bowl add the beef, half the grated onion, half the garlic, egg, cilantro, cumin, coriander, paprika, ginger, cinnamon, and salt. Mix well.
- Roll into 2 tablespoon-sized meatballs and set aside. We got 40.
- Place the oil, remaining onion, and garlic into a nonstick frying pan over high heat. Saute for 3-5 minutes, until fragrant.
- Add the tomato paste and cook for another 3 minutes, then add to your slow cooker, followed by the passata and stock. Mix well.
- Add the meatballs to the sauce.
- Cook on low for 5 hours.
- Stir through the cilantro and serve with a side of Cauliflower Mash.

The Best Moroccan Meatballs Recipe (Keto - 3g Carbs)
Unit Conversion
Ingredients
- 2 pounds Ground Beef
- 1 small Onion grated
- 4 cloves Garlic crushed
- 1 large Egg
- 2 tablespoons Cilantro finely chopped
- 1 tablespoon Cumin ground
- 1 tablespoon Coriander ground
- 1 tablespoon Smoked Paprika ground
- 2 teaspoons Ground Ginger
- 1 teaspoon Cinnamon ground
- 1 teaspoon Salt
- 2 tablespoon Olive Oil
- 2 tablespoons Tomato Paste
- 1 ½ cups Tomato Passata
- ½ cup Beef Stock
- ⅓ cup Cilantro to serve
Instructions
- In a large bowl add the beef, half the grated onion, half the garlic, egg, cilantro, cumin, coriander, paprika, ginger, cinnamon, and salt. Mix well.
- Roll into 2 tablespoon-sized meatballs and set aside. We got 40.
- Place the oil, remaining onion and garlic into a nonstick frying pan over high heat. Saute for 3-5 minutes, until fragrant.
- Add the tomato paste and cook for another 3 minutes, then add to your slow cooker, followed by the passata and stock. Mix well.
- Add the meatballs to the sauce.
- Cook on low for 5 hours.
- Stir through the cilantro and serve with a side of Cauliflower Mash.
Nutrition

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To make a larger batch of this Moroccan Beef Meatballs recipe adjust the servings in the card above.