In Season: Moroccan Meatballs in Tomato Sauce

If you love cooking with the seasons, Arome Kitchen is a treasure trove of inspiration. With storefronts in both Hood River and Redmond, they offer a curated mix of spices, oils, vinegars, and kitchen goods that turn everyday ingredients into something memorable.

This month’s In Season Recipe from their collection is Moroccan Meatballs in Tomato Sauce—a dish that makes the most of late-season tomatoes while layering in warmth from Arome’s Moroccan Spice Mix. The blend of cumin, coriander, cinnamon, paprika, and saffron gives the dish its rich depth of flavor, whether you enjoy it with lamb and beef meatballs over couscous or use the sauce to highlight fall veggies like eggplant, zucchini, or bell peppers.

This version of the recipe brings together lamb and beef for tender, flavor-packed meatballs that soak up the rich sauce—comfort food with a Moroccan twist.

Moroccan Meatballs in Tomato Sauce recipe

Makes – 4 servings (20ish meatballs)

Items available at Arome in bold:

½ lb ground lamb

½ lb ground beef

1 small yellow onion, grated

2 clove garlic, minced

2 tbsp chopped cilantro

¾ tsp Kosher salt

Pinch ground black pepper

2 tbsp paprika, not hot

3 tsp ground cumin

1 tsp Aleppo pepper flakes

3 tbsp Extra Virgin Olive Oil (EVOO)

1 large yellow onion, finely chopped

2 lbs ripe Roma tomatoes, chopped*

2 tbsp Arome’s Moroccan Spice Mix

½ tsp ground black pepper

1 cup fresh chopped cilantro for garnish

Directions

Heat oil over medium heat in a large heavy pot and sauté onions for 5 minutes, stirring often, until they start to soften. Add the Moroccan Spice and black pepper, and sauté for 2 minutes, stirring, to toast the spices. Add the chopped tomatoes*, bring the sauce down to the lowest possible simmer, and cook covered for 20 minutes.

While the sauce is simmering, use your hands to gently combine the ground beef and lamb with the grated onion, garlic, 2 tablespoons of chopped cilantro, and spices: salt, black pepper, paprika, cumin, and Aleppo (or chili powder); roll gently into small, ping pong ball-sized balls.

Heat 1 tablespoon of EVOO in a skillet over medium heat and sauté the meatballs for 5-6 minutes, turning often, to brown them on all sides.

When the sauce has cooked for 20 minutes, add the meatballs, cover the pot, and cook the meatballs for 15 minutes (still at the lowest possible simmer). Cooking on low heat is crucial for tender meatballs. Stir in the remaining chopped cilantro and serve! It’s great atop couscous.

*You can use a 28 oz can of crushed tomatoes instead of the fresh option, just add a pinch of sugar and a tbsp of butter to the mix to cut any bitterness.

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Looking for more kitchen inspiration? You can explore additional recipes and shop Arome’s collection of spices, oils, and vinegars online at aromekitchen.com, or swing by Arome in Hood River or Redmond to browse their lineup, including all sorts of kitchen goodies.