Moroccan Vegan Meatballs offer an exotic twist on the classic meatball recipe. I have always loved Moroccan cuisine because of the aromatics and rich, delicious Moroccan spices like cumin, coriander and cinnamon mixed with fresh herbs like parsley and mint. These veggie meatballs will be a nice change of flavor for you and your family and go great with Couscous.
Jump to Recipe
I first developed the original recipe using ground beef from a Moroccan chef 15 years ago. It was one of my favorite recipes and I am so excited that I could veganize the dish without sacrificing the authenticity. This vegan meatball recipe is made with a variety of ingredients, including walnuts, chickpeas, and our secret ingredient vital wheat gluten which gives it the perfect texture. For the sauce, I use date syrup instead of honey. I stuff each meatball with a few raisins to add a sweet little surprise into each bite.
I have been making vegan meats for many years and this recipe is very easy and it will satisfy even the meat eaters in your life. These meatballs are delicious, healthy, and packed with protein. I use an insta-pot to cook the meatballs for the a great texture.
Why You’ll Love This Recipe
The Delicious Sauce
The sauce is a perfect balance of sweet and savory that is cooked with caramelized onions, dates, apricots and date syrup. The cinnamon in the sauce works perfectly in this dish. One of the keys to the depth of flavor is letting the onions slow cook for 20 minutes before you add it to the sauce. This allows the onions to become much sweeter and packed with flavor.
The Vegan Meat-like Blend
Moroccan Meatballs typically use lamb or ground beef. I love making my own meatballs because I prefer it to be less processed and I like to know all the ingredients that are going into my food. We will add this to our base of chickpeas, walnuts, vital wheat gluten, herbs and spices which result in a moist and flavorful vegan meatball.
Are you ready to experience some culinary adventure in your kitchen? Let’s gets started whipping up some Moroccan Vegan Meatballs! Enjoy!
Ingredients You’ll Need
- Vital Wheat Gluten- For this recipe I found vital wheat gluten gives the meatballs the meatiest texture and feel
- Baharat - Is a warm spice blend that gives the meatball recipe its wonderful flavor
- Neutral oil for Frying
- Coconut Aminos - For color and flavor
- Dates, Raisins and Apricots - I love medjool dates and Turkish apricots. The dried fruit adds a very delicate and sweet touch
- Sliced Almonds - Add the perfect finishing touch to your dish
- Neutral Oil - I love safflower oil
- Date Syrup - You can purchase in Middle Eastern Stores
Meatball Ingredients
Sauce Ingredients
How to make the meatballs from scratch
These Vegan Moroccan Meatballs are so meaty, I fooled my photographer. You probably will want to make a double batch.
1) With the help of a food processor, add the chickpeas, onion, walnuts, and garlic, and pulse until you crumble consistency. Add the vital wheat gluten, white wine, coriander, vegan beef cube, salt, mint, parsley, pepper, allspice, and nutmeg and pulse, until combined.
2) Use a melon baller to scoop the perfect size meatball. Roll each scoopful of the dough into a medium size meatball and stuff 3 golden raisins in the middle and ball.
3) Set formed meatballs aside on parchment lined baking tray. Repeat until all the dough is used up and you have made approximately 18 meatballs. Wrap 6-8 meatballs lined next to each other in parchment paper and then foil. Do this until all the meatballs are wrapped.
4) Add about 1 inch of water to your insta-pot. Add the wrapped parceled meatballs into your insta-pot. Close the lid and cook for 45 minutes at high pressure. When meatballs have cooled down completely and all the water pressure has been released, remove the meatballs and set aside in a sealed container. They can stay in the fridge for about 4 days, or you can freeze them in a zip lock bag. The texture of the meatballs gets better the next day. I like to make the sauce and keep the meatballs marinating overnight in the sauce. You can freeze with the sauce.
Frying the meatballs
Add a neutral oil to frying pan on medium-heat. Cook the meatballs for 5-8 minutes, lightly browning all sides. Remove from pan and set aside to make the sauce.
How to make the sauce
- Add 1 tablespoon of neutral oil to a large skillet and turn the stove on medium-high heat. Add 1 large sliced white sweet onion and sauté for approximately 20 minutes until caramelized and sweet. Do not burn the onions.
- In a glass, add 2 teaspoons of cornstarch to 4 cups of water and whisk until incorporated. Add the cornstarch water slurry to the frying pan with the onions. Add the coconut aminos, raisons, dates, apricots, date syrup, beef cube, Baharat, salt , garlic powder, onion powder and pepper. The sauce will begin to thicken. Keep stirring and bring to a boil. Once the sauce has boiled set the heat to simmer or low heat and cook for 20 minutes.
- Return the meatballs the sauce and cook for another 10 minutes.
Tips
I use an insta-pot but you can try steaming them in large pot with a steam basket. You can add several inches of water let it boil and add the meatballs to the steamer basket. Cover and steam for 30 minutes. Be sure to check that you always have water. Once the steaming is done, you can either prepare them right away, or freeze them.
You will need a food processor. Be sure to wash out your dishes right away because vital wheat gluten is tough to clean once it has been sitting and dried out.
Recipe Variations and Substitutions
- Vital wheat gluten is essential for the texture and can not be substituted.
- You can add a tablespoon of lemon juice and lemon zest for sweet and sour flavor.
- You can switch the coconut aminos out for soy sauce or teriyaki sauce.
- I used vegan beef broth because I love the depth of the flavor, but you can use any broth cube you enjoy.
- You can sub out the white wine with seasoned vegetable broth.
- You can substitute 1 pound of meatless ground beef for our meatballs. I would bake them in the oven for 20 minutes at 350 degrees.
- You can substitute any nut or seed for the walnuts. I have tried many variations, but walnuts are my favorite.
- Baharat is found in middle eastern stores or kosher supermarkets. If you can’t find Baharat here is a substitute to make your own:
- 2 teaspoons ground nutmeg
- 1 tablespoon ground black pepper
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon ground cardamom
Storage Tips
The meatballs can be made ahead of time and stored in the fridge for up to 5 days or they can be frozen. When ready to enjoy them, let them defrost (if needed), then fry them up in a skillet, and and serve with your favorite sauce. Serve Moroccan Vegan Meatballs over rice or enjoy them on rice or on noodles.
Serving Suggestions
Serve meatballs with some roasted vegetables, rice, or couscous for a complete meal. Top with parsley, cinnamon, and slivered almonds. This dish makes a gorgeous presentation and wow factor.
Moroccan Vegan Meatballs are a great addition to your next family dinner or as an appetizer or main course. They also make fantastic sandwiches stuffed in a pita with hummus. If you love exotic flavors, then this recipe is perfect for you! Enjoy!
FAQs
To get the meat like texture we used a combination of vital wheat gluten, chickpeas and walnuts. The secret to great meatballs is to allow them to rest overnight in the fridge so they firm up.
For our vegan version we are going to use grated onions in place of eggs to keep the moisture in the meatballs.
Moroccan Vegan Meatballs with Dates and Apricots
Ingredients
For the meatballs
- 1 cup chickenpeas drained
- ½ piece white sweet onion grated
- ½ cup walnuts
- 3 cloves garlic minced
- ¼ cup chardonnay white wine
- ¼ teaspoon black pepper
- ¼ teaspoon all spice
- ¼ teaspoon cinnamon
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon ginger powder
- 1 piece vegan beef cube
- 1 teaspoon salt
- ¼ cup fresh chopped parsley
- 14 sprigs fresh mint finely chopped
- 1 ¼ cups vital wheat gluten
- ½ cup yellow or brown raisins
- 1 tablespoon neutral oil for frying
For the sauce
- 1 piece large white sweet cut in ½ and sliced
- 4 cups water
- 1 piece Vegan Bouillon Cube
- 2 teaspoons cornstarch (add in 2 tablespoon of water)
- 3 tablespoons date syrup
- 1 teaspoon Baharat
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon ginger powder
- 1 teaspoon cinnamon
- 1 teaspoon onion powder
- ¼ teaspoon ground coriander
- ¼ teaspoon black pepper
- ¼ teaspoon raisins
- 6 pieces dates cut in half
- 6 pieces dried apricots
- 2 tablespoons coconut aminos
- ½ cup date syrup
- 1 tablespoon neutral oil for frying
Instructions
Meatballs
- To a food processor add the chickpeas, walnuts, grated onions, and garlic and pulse until it forms a crumble. Add the remaining ingredients and continue to pulse until it forms a crumbly dough.
- Take a melon scooper and roll the meatball to your desired shape. Place a hole in the middle and stuff 2-3 raisins in the center and close. Repeat until you have approximately 18 meatballs.
- Wrap 6 meatballs in a row with parchment paper and silver foil to seal. Do this until all the meatballs are wrapped up and sealed.
- Get your instant ready and place 1 inch of water on the bottom of the pot. Place the meatball parcels in the instant and close.
- Set your insta-pot to pressure cook on high for 60 minutes.
- Once they have finished cooking allow to cool and place in an airtight container in the refrigerator. It is best to leave it in the fridge overnight. They can be frozen at this point or stay in the refrigerator for 4 days.
Sauce
- Add 1 tablespoon of neutral oil to a pan and turn the stove on medium heat. Add 1 large sliced white sweet onion and sauté for approximately 20 minutes until caramelized and sweet. Do not burn the onions.
- Add 2 teaspoons of cornstarch to 4 cups of water and whisk until incorporated. Add the cornstarch water slurry to the frying pan with the onions. Add the coconut aminos, raisins, dates, apricots, date syrup, beef cube, baharat, salt, garlic powder, onion powder and pepper. The sauce will begin to thicken. Keep stirring and bring to a boil. Once the sauce has boiled set the heat to simmer or low heat and cook for 20 minutes.
- Return the meatballs the sauce and cook for another 10 minutes.
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