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Recipes by Sarah Lasry

Moroccan Meatballs with Caramelized Honey Onions

Home » Recipe Swap » Moroccan Meatballs with Caramelized Honey Onions

Cooking Time: 45 minutes    Serves: 6


  • 5 extra large white onions, sliced into thin strips
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons cumin
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground allspice
  • kosher salt and ground black pepper to taste
  • 1 teaspoon Manischewitz® Clover Honey
For Meatballs
  • 1 pound ground lamb
  • 1 pound ground chicken or beef
  • 1 egg
  • 1/4 cup seasoned bread crumbs
  • 1 teaspoon cumin
  • 1 teaspoon allspice
  • 2 teaspoons dried chives
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • Pinch ground black pepper
  • 2 cups Manischewitz® Beef Broth
  • 1/4 cup raisins


Heat the olive oil in a large Dutch oven or soup pot over med-low flame. Add the onions, cumin, curry powder, tumeric and allspice and mix well. Sauté the onions for about 3-5 minutes, stirring frequently. Add the honey and mix well. Reduce flame to low and cover pot. Stir every minute or two to prevent the onions from sticking to bottom of pot.

In a large mixing bowl, add both ground meats, egg, bread crumbs, and all the dry spices. Mix well. Shape into meatballs, each one smaller than a golf ball.

Remove cover from pot and using a slotted spoon take half of the onions and place into a separate bowl. Place the meatballs gently into pot nestling them into the onions. Place the remaining onions on top to cover the mea balls.

Raise the flame to medium-low. Add the Manischewitz® Beef Broth and raisins. Cover pot and cook for about 30 minutes. After 30 minutes, remove cover and stir gently with a wooden spoon. Cook for another 10 minutes or until the broth has reduced to about half. Remove from flame and let cool slightly before serving.

Recommendation: Serve meatballs over prepared Jasmine rice or Manischewitz Whole Grain Noodles.


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