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Moroccan Boulette (Meatballs) with String Beans and Peas

Meat Meat
6 Servings Serving Icon
3 Hours Preferences Icon

A warm and hearty one-pot dinner of meatballs, string beans, and peas nestled in a fragrant tomato sauce with some unique Moroccan twists.

Watch more from Danielle’s Jerusalem kitchen on Breaking Bread.



Combine all the ingredients for the meat mixture in a bowl.


Remove two tablespoons of meat at a time and form meatballs. Heat a pan over medium-high heat. Add three tablespoons olive oil and sauté meatballs on all sides to get a nice outer crust. Work in batches so as not to overcrowd the pan. Remove meatballs onto a plate and set aside.


Add onions and celery. Sauté for five minutes, stirring often. Add garlic and spices. Mix until fragrant.


Make a well in the center and add tomato paste. Stir constantly for two minutes.


Add one cup stock, then use a spoon to scrape up the bottom of the pan and stir everything together.


Add meatballs and very gently stir to coat. Add remaining ingredients. Stir. Bring to a boil. Cover the pot, then reduce heat to the lowest and cook for one and a half to two hours, gently stirring every 20 to 30 minutes. Serve hot (or cold, honestly!) with couscous or rice.