Recipe by Danielle Renov

Moroccan Boulette (Meatballs) with String Beans and Peas

Moroccan Boulette (Meatballs) with String Beans and Peas add or remove this to/from your favorites
Meat Meat
Easy Easy
6 Servings
3 Hours

No Diets specified

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.



  • 2.2 pounds (1 kilogram) ground beef

  • 1/2 cup chopped cilantro leaves

  • 3 cloves garlic, minced

  • 1 egg, lightly beaten

  • 1 teaspoon kosher salt

  • 1/2 teaspoon coarsely ground Gefen Black Pepper

  • 1 teaspoon paprika

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon coriander

  • 1/8 teaspoon ground ginger

  • 1 tablespoon white vinegar

  • 1 cup torn bread (I used leftover challah)

  • 2/3 cup Gefen Almond Milk


  • 1 yellow onion

  • 3 ribs celery, peeled, cut into 2-inch pieces (reserve 3 tablespoons celery leaves and chop)

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 1 teaspoon turmeric

  • 1 teaspoon paprika in oil

  • 2 tablespoons Tuscanini Tomato Paste

  • 3 cups frozen skinny string beans (you can use fresh instead, just sauté for longer)

  • 1 and 1/2 cups frozen tiny peas

  • 1 bay leaf

  • juice of 1 lemon

  • 4 cups chicken stock, divided

  • 1 cup cilantro, chopped

  • salt, to taste

  • pepper, to taste


Prepare the Moroccan Boulette (Meatballs) with String Beans and Peas


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.

Moroccan Boulette (Meatballs) with String Beans and Peas

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25 days ago

Can you bake the meatballs instead of frying and how long for?

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1 month ago

I chanced upon this video last week, and although I didn’t follow the recipe (my kids have shnitzel and gefilte fish palates ;)), I did follow the cooking method you used for my regular meatballs. I was also inspired to offer my kids the option of putting their meatballs in rolls with ketchup and pickles…and let me tell you, they’ve never been so enthusiastic about eating meatballs! It was a huge hit and I was so happy to diverge a bit from my same old same old. Thank you!!!

Avigael Levi
Reply to  Sarah
1 month ago

We appreciate comments like yours! Thanks for taking the time to give us feedback.

3 months ago

So delicious!! One of my favorite meals!

Shaina Keren
Shaina Keren
5 months ago
5 months ago

really good !!!!!!

2 years ago

we loved this made it 2x already and a huge hit!

Elisheva Weissbraun
Elisheva Weissbraun
2 years ago

where are the beans in the method?

D. Schiff
D. Schiff
Reply to  Elisheva Weissbraun
2 years ago

I’m assuming it’s included in “remaining ingredients” in step #6 on the method.

Raquel Admin
Raquel Admin
Reply to  D. Schiff
2 years ago

In step 6 with the ‘adding the remaining ingredeints’