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There's some serious meatball and veggie goodness going on in this Moroccan Meatball and Vegetable Ragout!


2-3 people

Total time

70 minutes






  • sauce
  • 1 large eggplant (cubed)
  • 1 tablespoon salt (plus more for sauce )
  • ¼ cup olive oil
  • 1 large onion (chopped)
  • 1 large yellow or orange bell pepper (chopped)
  • 1 large green bell pepper (chopped)
  • 4 cloves garlic (minced)
  • 2 teaspoons Hungarian paprika
  • 1 teaspoon cayenne pepper
  • 1 can (14.5-ounce) beef broth
  • 1 can (15-ounce) diced tomatoes (undrained)
  • 1 can (8-ounce) tomato sauce
  • meatballs
  • 3 cloves garlic (minced)
  • 1 tablespoon Hungarian paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground coriander
  • 1 teaspoon salt (plus more for sauce )
  • freshly ground black pepper
  • freshly ground black pepper
  • ½ cup panko
  • 1 large egg
  • 2 tablespoons water, broth or milk
  • ½ cup cilantro (chopped)
  • 1 pound ground chuck
  • ¼ cup cilantro (chopped)
  • cooked couscous or quinoa
  • yogurt


  1. SAUCE: Preheat oven to 375 degrees. Place eggplant in a colander. Sprinkle with salt and let drain 30 minutes. Pat dry with paper towels. Toss eggplant with 2 tablespoons olive oil. Spread out onto a non-stick baking sheet and bake for 20 minutes or until tender. Keep oven set at 375 degrees.
  2. While eggplant is roasting, heat remaining olive oil in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium-low and cook 5 to 6 minutes or until beginning to soften. Transfer half the onion to a bowl and let cool.
  3. Add the bell pepper to the skillet on the stovetop and continue cooking another 5 minutes or until beginning to soften.
  4. Stir in garlic, paprika, cumin, coriander and cayenne and cook briefly (15 seconds).
  5. Add beef broth, tomatoes and tomato sauce. Bring to a simmer and cook 15 minutes or until thickened. Add roasted eggplant, season to taste with salt and black pepper and keep warm.
  6. MEATBALLS: In the bowl with the reserved onions, combine garlic, paprika, cumin, coriander, salt, black pepper, panko, egg, water (or broth or milk) and half the cilantro. Mix well then add beef.
  7. Form mixture into 1 to 1 1/2-inch balls. Place on a baking sheet and bake for 20 minutes or until 165 degrees in the center.
  8. TO FINISH: Transfer meatballs to sauce and adjust seasoning as desired. Sprinkle with remaining fresh cilantro and serve.
  9. View the recipe instructions at From a Chef's Kitchen

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