Dinner/ Meat/ Recipes

Moroccan Meatball Flatbreads with Aioli

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These Moroccan meatball flatbreads are surprisingly quick to make. The meatballs are simmered in a harissa tomato sauce and served with a drizzle of aioli.

These Moroccan meatball flatbreads are surprisingly quick to make. The meatballs are simmered in a harissa tomato sauce and served with a drizzle of aioli.

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended.

These Moroccan meatball flatbreads are surprisingly quick to make. The meatballs are simmered in a harissa tomato sauce and served with a drizzle of aioli.

Ah September. How did you arrive already? I really can’t get over how quickly summer has passed. I know this is what literally everyone says every year but still, I really don’t feel like I took enough advantage of summer this year.

Everyone keeps talking about how great autumn is but I’m really a spring and summer person. Autumn and winter are just not ok with me, I hate being cold.

These Moroccan meatball flatbreads are surprisingly quick to make. The meatballs are simmered in a harissa tomato sauce and served with a drizzle of aioli.

Ok, ok, enough whining. We still have a few more weeks of sun to enjoy and we’re going on a trip with a couple of friends in a few weeks!

These Moroccan meatball flatbreads will bring you some summer whatever the time of year and they’re just so tasty.

Ingredients you need to make these Moroccan meatball flatbreads:

  • Milk
  • Pitta Bread
  • Beef Mince (Ground Beef)
  • Parsley
  • Dried Oregano
  • Cumin
  • Dried Coriander
  • Aleppo Pepper
  • Garlic
  • Olive Oil
  • Chopped Tomatoes
  • Harissa
  • Greek Yoghrut
  • Lemon Juice
  • Rocket (Arugula)
  • Flatbreads
  • Pomegranate

Keep scrolling to get the full recipe for these Moroccan meatball flatbreads…

These Moroccan meatball flatbreads are surprisingly quick to make. The meatballs are simmered in a harissa tomato sauce and served with a drizzle of aioli.

You start off by making your meatballs which begin with some milk soaked pitta bread which makes them so soft and moist (yeah I went there) and then some minced beef and a healthy helping of spices before forming them into meatballs and frying them in a little olive oil until they’re all brown and crispy.

These Moroccan meatball flatbreads are surprisingly quick to make. The meatballs are simmered in a harissa tomato sauce and served with a drizzle of aioli.

Then you make this incredibly simple tomato sauce with just a little harissa to add some spice.

Simmer that down before adding the meatballs back to the sauce and letting everything cook and get all saucy and tender. Then just pop together an amazing aioli and you’re all set.

These Moroccan meatball flatbreads are surprisingly quick to make. The meatballs are simmered in a harissa tomato sauce and served with a drizzle of aioli.

You could totally mix up how you serve these. They’d be amazing on some couscous or rice or you could even try them in a pitta bread or wrap.

Basically, make these super easy meatballs and serve them in every which way. You’ll be full of joy, trust me.

These Moroccan meatball flatbreads are surprisingly quick to make. The meatballs are simmered in a harissa tomato sauce and served with a drizzle of aioli.

There’s loads more meaty recipes to be found on my website!

Keep scrolling to get the recipe…

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS ONCE YOU’VE MADE THESE MOROCCAN MEATBALL FLATBREADS WITH AIOLI?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

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These Moroccan meatball flatbreads are surprisingly quick to make. The meatballs are simmered in a harissa tomato sauce and served with a drizzle of aioli.
5 from 7 votes
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Moroccan Meatball Flatbreads with Aioli

These Moroccan meatball flatbreads are surprisingly quick to make. The meatballs are simmered in a harissa tomato sauce and served with a drizzle of aioli.

Course Main Course
Cuisine Moroccan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 754 kcal
Author Amy

Ingredients

For the Meatballs

  • 80 ml Milk
  • 1 Pitta Bread torn into pieces
  • 500 g Beef Mince
  • Bunch Parsley chopped
  • 1 tsp Dried Oregano
  • 1 tsp Cumin
  • 1 tsp Dried Coriander
  • 1 tsp Aleppo Pepper
  • Salt and Pepper
  • 3 cloves Garlic crushed

For the Tomato Sauce

  • 2 tbsp Olive Oil
  • 3 cloves Garlic crushed
  • 1 400g tin Chopped Tomatoes
  • 1 tbsp Harissa

For the Aioli

  • 1 clove Garlic crushed
  • 2 Egg Yolks
  • 110 ml Olive Oil
  • 200 ml Greek Yoghurt
  • 1 tbsp Lemon Juice

To Serve

  • Handful Cherry Tomatoes halved
  • Couple of handfuls Rocket (Arugula)
  • Flatbreads
  • Pomegranate Arils

Instructions

  1. In a large bowl pour the milk over the pitta bread and leave to soak for 5 minutes. Add the beef mince, the parsley, oregano, cumin, coriander, aleppo pepper, garlic and a sprinkling of salt and pepper. Mix together and form into meatballs, you should get about 12 meatballs.

  2. Heat a tablespoon of olive oil over a medium-high heat in a skillet and fry the meatballs until browned. You might need to do this in batches. Set them aside and heat another tablespoon of oil. Fry the garlic for 2 minutes then add the chopped tomatoes and harissa, cook for 5 minutes until thickened.

  3. Add the meatballs back to the sauce and cover the skillet. Cook for 15 minutes. Meanwhile make the aioli. Whisk together the garlic and egg yolk. Slowly pour in the oil while whisking until emulsified. Add the yoghurt and lemon juice. Serve the meatballs in flatbreads with rocket, cherry tomatoes and aioli.

Recipe Notes

Recipe adapted from Saveur 

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Nutrition Facts
Moroccan Meatball Flatbreads with Aioli
Amount Per Serving
Calories 754 Calories from Fat 567
% Daily Value*
Total Fat 63g 97%
Saturated Fat 16g 80%
Cholesterol 190mg 63%
Sodium 254mg 11%
Potassium 442mg 13%
Total Carbohydrates 14g 5%
Sugars 3g
Protein 30g 60%
Vitamin A 7.1%
Vitamin C 5.5%
Calcium 14.5%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

These Moroccan meatball flatbreads are surprisingly quick to make. The meatballs are simmered in a harissa tomato sauce and served with a drizzle of aioli.

 

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8 Comments

  • Reply
    Juli
    02/09/2017 at 6:38 PM

    You and I are opposite! I HATE the heat. 🙂 I can’t wait until it cools down where I live. 🙂 This recipe looks great for Football Sunday!

  • Reply
    Allison - Celebrating Sweets
    02/09/2017 at 6:48 PM

    I love spicy food – these sound great! Such a perfect meal.

  • Reply
    Andrea @ Cooking with Mamma C
    02/09/2017 at 7:20 PM

    What a lovely presentation! These look absolutely scrumptious. Can you believe I’ve never tried harissa? I need to change that!

  • Reply
    Daniela
    02/09/2017 at 8:37 PM

    I’m obsessed with harissa at the moment, so you know that I’ll be making these meatballs this weekend. Great recipe!

  • Reply
    Dahn
    02/09/2017 at 8:37 PM

    this sounds delicious, the harissa tomato sauce is something I must try!

  • Reply
    Ginny
    02/09/2017 at 9:08 PM

    Your sandwich looks so rich and flavorful. Love sandwiches using flatbread.

  • Reply
    Carlos At Spoonabilities
    03/09/2017 at 1:38 AM

    This is my kind of food. I’m a big fan of Moroccan food and with aioli sound super delicious. Love this recipe:)

  • Reply
    Karl @ Healthy Kreation
    03/09/2017 at 4:35 AM

    I hate being cold too but if you keep posting recipes like these, it won’t even matter whether its hot or cold outside.

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