Spicy Meatballs with Chermoula Sauce  recipe provided by the Certified Angus Beef® brand.

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Spicy Meatballs with Chermoula Sauce

Cuisine: Middle East
Category: Appetizers, Marinades, Rubs & Sauces
Robust spices commonly used in North Africa make this meatball pop with unexpected flavor. The minty and tangy chermoula sauce (think mint chimichurri) is an amazing combination with the meatballs.
Prep Time
20 mins
Other Time
15 mins
Cook Time
10 mins
Total Time
45 mins
  • 1 pound Certified Angus Beef ® ground beef, 85% lean
  • 1 1/2 teaspoons coarse kosher salt, divided
  • 1 teaspoon fresh cracked black pepper
  • 3 cloves garlic, finely minced, divided
  • 1 1/2 teaspoons ground cumin, divided
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 1/2 cup panko style bread crumbs
  • 1/4 cup whole milk
  • 1 teaspoon canola oil
  • 1 cup cilantro leaves, tightly packed
  • 1 cup parsley leaves, tightly packed
  • 1/2 ounce picked mint leaves
  • 1/4 cup plus 1 tablespoon olive oil
  • 1 tablespoon fresh ginger, roughly chopped
  • 2 tablespoons lemon juice
  • 1/2 teaspoon red pepper flakes
  1. In a large mixing bowl, combine ground beef, 1-teaspoon salt, pepper, 1-clove minced garlic, 1/2-teaspoon cumin, coriander, nutmeg, egg, panko and milk. Mix well to fully incorporate all ingredients.
  2. Use 2-heaping tablespoons of mix to hand-form each meatball. Repeat with remaining mix to form 14 to 16 total meatballs.
  3. Preheat oven to 350°F. In a 12-inch skillet on the stovetop, heat canola oil to medium high, sear meatballs 3 to 4 minutes, turning frequently to brown evenly. Place seared meatballs on baking sheet, bake 15 minutes or until they reach an internal temperature of 160°F. While meatballs are baking, prepare chermoula sauce:
  4. In blender combine cilantro, parsley, mint, olive oil, ginger, lemon juice, red pepper flakes, 1/2-teaspoon salt, 2-cloves minced garlic and 1-teaspoon cumin. Blend on high until ingredients form a smooth puree. If sauce doesn’t blend well, add more olive oil, 1-tablespoon at a time until is spins freely.
  5. Serve meatballs with sauce.
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