Moroccan Slow Cooker Meatballs

Your guests will smile and your kids yell “Yay, meatballs!” They are so tender and perfectly spiced – but not too spicy.

  • Yield: About 36 meatballs 1x


  • 1/4 cup grated onion – use a box grater and press into a colander to drain slightly if desired
  • 1/4 cup chopped raisins
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon smoked paprika
  • 2 garlic cloves, minced
  • 1 large egg
  • 2 tablespoons chopped fresh mint
  • 1 pound ground beef (could also use venison)
  • 3/4 cup fresh breadcrumbs (a leftover corn muffin works great)
  • 1 teaspoon canola oil
  • Cooking spray
  • 1 (28-ounce) can chopped tomatoes
  • Feta cheese & fresh mint for garnish


  1. Combine onions, raisins, spices, garlic, egg, mint in a large bowl. Add beef and breadcrumbs; stir well. Shape into 32-36 (3/4-inch) meatballs.
  2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add a third of the meatballs to pan. Cook 4 minutes total, rolling meatballs around the pan as best as you can to brown most sides. (It’s OK if some sides are a little pink on some sides.) Continue with remaining meatballs in 2 more batches. Transfer meatballs to a 4-quart electric slow cooker coated with cooking spray. (DON’T forget the spray to avoid baked-on clean-up.)
  3. Pour tomatoes over meatballs. Cover and cook on HIGH for 2 hours (or on low for about 4 hours) or until meatballs are done. Garnish with cheese and fresh mint.Serve over a mix of brown and white rice.