Spicy Moroccan Meat-Loaves and Mini-Meatballs


I’ve been in the process of cleaning out my freezer for several weeks; using up all the meats, breads, soups and stocks I’ve frozen over the last year. This week, I  combined  a pound of ground round, a pound of lamb and a pound of lamb sausage to make a batch of Moroccan mini-meat loaves and meatballs.  I liked the idea of individual meat loaves, and the meatballs were frozen to be used for appetizers during the holiday season. And I must admit, it was kind of fun to make these in my muffin and mini-muffin pans!

There might seem to be a lot of chopping in this recipe, but I minimized this by using my food processor, which makes quick work of all the vegetables. Especially the onion! Chopping onions is always hard because I always end up with tears streaming down my face!

As always, make sure you have all your ingredients prepped, and your spices measured out and ready to go for the quickest assembly.


Diff: Inter   Prep: 30 min   

  Cook: 55-60 min   Srvs: 8-10  




  • 1 pound ground lamb

  • 1 pound lamb sausage

  • 1 pound ground beef

  • 1 medium yellow onion, chopped

  • 1 large carrot, peeled and chopped

  • 1 large celery stalk, chopped

  • 2 tablespoons chopped garlic (~six cloves)

  • 2 tablespoons minced fresh ginger (~a 3 ½ inch piece)

  • 1 ¼ teaspoon celtic salt

  • 1 teaspoon sweet paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon curry powder

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon freshly ground black pepper

  • 1 ¼ cups dried breadcrumbs

  • 1 ½ large eggs or two small eggs

  • ¼ cup chopped fresh cilantro

  • 2 tablespoons chopped fresh mint




  • Preheat oven to 350° F.  Combine lamb and beef in a large bowl. Set aside.

  • Add the onion, carrot, celery, garlic, and ginger and cook for about five minutes, or until the onion is translucent.

  • Add the salt, paprika, cumin, curry powder, cayenne pepper, cinnamon, and black pepper.

  • Cook for 1 to 2 minutes until flavors have released (are fragrant) and have blended. Remove from heat and let cool for 10 to 15 minutes.

  • While vegetable mixture is cooling, grease a 12 cup muffin pan and a 24 portion mini-muffin pan.

  • After cooling, stir the vegetables into the ground meat. Mix in the bread crumbs, eggs, cilantro, and mint.

  • Divide two-thirds of the meat mixture into 12 even portions and place into muffin pan.

  • Divide the remaining one third of mixture and place into the mini-muffin pan.

  • Bake the meatloaves for one hour and the meatballs for 55 minutes. Remove when done.

  • Let cool for 5 minutes before serving.


These are delicious served with ketchup, barbecue sauce or just the pan drippings. These hearty meat-loaves, full of vegetables and Moroccan spices, make for a delightful, warming and savory meal paired with roasted asparagus, rice pilaf and red lentil soup. Enjoy!


Until next week, wishing you all of God’s blessings, good health and happy eating!


Smiles and blessings,


nov blanket ministry add in


Tags: Appetizers, , Ground Beef, Lamb, , Meat, Meatballs, Mini-Meatloaves, Moroccan, Sausage, Spicy

8 responses to “Spicy Moroccan Meat-Loaves and Mini-Meatballs

  1. delicious and Yummy!


    • Thanks so much! They sure are delish!


  2. Hey Maria, I have a couple of questions. What is Celtic salt and what makes it different from regular salt or
    Kosher salt? Also, when you put the meat mixture into the muffin tins, do you shape the meat into muffin shapes, or little meat loaves or even meat balls? Just curious. Thanks for the tips.


    • Hi Barb: This is somewhat long, but comprehensive answer to your question, which was a really good one. So here goes …

      Sea salt is produced through evaporation of ocean water or water from saltwater lakes, usually with little processing. This leaves behind trace minerals and elements which add flavor and color to sea salt.

      Table salt is typically mined from underground salt deposits. Table salt is more heavily processed to eliminate minerals and usually contains an additive to prevent clumping and added iodine, a necessary nutrient.

      Kosher salt takes its name from its use in the koshering process. Kosher salt is regular salt that is so named for its use in the preparation of meat according to the requirements of Jewish dietary guidelines. It contains fewer additives, and has a more salty taste than ordinary table salt.

      Hope that helps! (Sure was an education for me!)

      Smiles, Maria

      LikeLiked by 1 person

      • That’s good info, but what is Celtic Salt? ;-D


      • it’s sea salt honey….you are correct, it was not clear. I love sea salt by the way….it definitely has a saltier flavor so be careful when adding!

        LikeLiked by 1 person

  3. Wow! I never heard of sea salt or celtic salt. Thanks for letting me know.


    • Oh you definitely have to give it a try , it really is good. but remember that it doesn’t have iodine….like Maria said - a necessary element!


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