Moroccan Meatballs with Creamy Dipping Sauce

Moroccan MeatballsHi friends! I feel like I’ve been traveling SO MUCH recently. Last weekend, C and I visited Denver and Boulder, and it was such an amazing trip. For someone who loves to hike and eat good food, they offered the best of both. I kept talking about how we would move to Boulder if it was warm all year round and if it was next to the beach. Looks like we’ll be staying in California, but nevertheless, I absolutely loved both cities. The mountains were so breathtakingly beautiful, and it was so easy for me to find gluten-free, dairy-free EVERYTHING!

As much as I enjoyed all the food and adventures, I’m so happy to be back to cuddle with my dogs and eat home-cooked meals. No matter how delicious and healthy restaurant foods are, my digestion and body work and feel so much better eating at home. And I actually thought about these meatballs while I was there!

Moroccan Meatballs

Moroccan Meatballs

Moroccan MeatballsIf you decide to make these Moroccan meatballs, it’s EXTREMELY important you make the sauce as well. I mean, the meatballs are yummy on their own, but the creamy dipping sauce seriously makes it STELLAR. I know I sound a bit dramatic (what else is new?), but I’m serious! I made extra of the sauce and ended up putting it on everything I ate until it ran out.

Also, these meatballs taste great grilled as well. I’ve cooked them both ways: on the grill and in the oven, and I think I actually like the grilled version better! Keep in mind that they may lose their round, circular shape if you do decide to grill them. If you don’t care about that like me, then this recipe is a good one enjoy at a barbecue! 

Moroccan Meatballs

Moroccan Meatballs

Moroccan Meatballs

Moroccan Meatballs with Creamy Dipping Sauce

4.93 from 13 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


Dipping Sauce

  • 1/4 cup paleo mayonnaise
  • 3 tbsp almond milk (or any dairy-free milk)
  • Zest and juice from 1/2 lemon
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 2 tsp freshly chopped cilantro
  • 2 tsp freshly chopped parsley
  • Sea salt, to taste

Moroccan Meatballs

  • 1 lb ground bison or beef
  • 1 egg
  • 1/4 cup packed parsley leaves, chopped
  • 4 garlic cloves, minced
  • 1 tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • 1/2 tsp ground coriander
  • 1/2 tsp chili powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp freshly ground black pepper


Dipping Sauce

  • Mix all ingredients in a small bowl.
  • Chill until ready to use.

Moroccan Meatballs

  • Preheat oven to 400 degrees F.
  • Mix together all ingredients in a large bowl, combining everything evenly with your hands. Careful not to overwork the meat.
  • Form in to 1 1/2 inch balls.
  • Place the meatballs on a baking sheet, then bake for 20 minutes until golden and cooked through.
  • Serve dipping sauce on the side, or drizzled on top of the meatballs.


You can also grill these meatballs. Preheat the grill to medium high, then grill for 10-15 minutes, while turning every 2-3 minutes until they are cooked through.

Paleo Moroccan Meatballs with Creamy Dipping Sauce

15 thoughts on “Moroccan Meatballs with Creamy Dipping Sauce

  1. Cathy

    I love the Denver-Boulder area! Our daughter lives just south of Denver. For myself, I would choose water over mountains, though.

    I’ve pinned your beautiful recipe to try. 🙂

  2. Emily @ Recipes to Nourish

    Mmmm these sound delicious! I LOVE that creamy sauce, I am all about the sauce with meatballs. My husband and youngest are huge meatball fans, I know they would love these.

  3. Leslie-Anne

    These look great! I love that you dreamed them up on vacation – I’m sure whenever you make them you’ll think of your time away. I’ve never been to Denver or Boulder but have always wanted to visit!

  4. Gia Branciforte

    I made these last week with ground beef. The flavors in the meatballs were incredible and I absolutely want to try them again. They were amazing with or without the sauce!

    I’d like to pick your brain though about keeping the meatballs moist – mine came out a little dry. The ground beef I used was fairly lean (70/30) and I baked them on a rack on top of a baking sheet instead of laying them flat on parchment (not sure if that makes a difference…). I am used to making italian style fried meatballs, which use cheese and milk-soaked bread to maintain moisture. I’d like to find an alternative to those ingredients. Maybe a little more fat? Do you have any suggestions?

    1. Jean Choi Post author

      So glad you enjoyed it! You can try add a bit of coconut milk to the meatballs to keep the moisture level up. I like to use fatty ground beef, then douse it in the cream sauce and it tastes moist and delicious.

      1. Gia Branciforte

        Thank you for the suggestions! I will definitely try adding coconut milk and using a fattier ground beef. I appreciate you taking the time to answer my questions!


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