Moroccan Meatball Skillet (gluten free option)

When I first went gluten free, I felt like it was so hard to find one pan weeknight dinners. That was honetly the very first type of recipe I wanted to tackle because I felt like it was what I was cooking most often. If I could tackle that, my after-work dinners would be way better! This Moroccan Meatball Skillet is an easy gluten free dinner recipe. It can also be made dairy free.

This Moroccan Meatball Skillet is easy to throw together in 15 minutes making it the perfect weeknight meal. It can be served over rice, with pasta, with potatoes or even on a sandwich! All you need is Ras el Hanout Spice Blend, tomato sauce, feta, green onions and chicken meatballs!

I LOVE a quick dinner recipe packed with tomatoes, like this Bruschetta Chicken Pizza and this Easy Pasta Bake!

why you’ll love this recipe

• I save time by buying premade meatballs!
• The meatballs cook in under 15 minutes, and the entire dish comes together in 30 minutes or less.
• The whole Moroccan Meatball Skillet recipe cooks in the same skillet, minimizing cleanup. I literally hate doing dishes. I could not hate a chore more than dishes. So a one pan meal is literally my dream.
• You’ll spend less time washing dishes and more time enjoying your meal, relaxing, reading a book or watching a movie (basically everything I do on a lazy weeknight!).
• Quick and easy: Perfect for those nights when you’re short on time but still want a healthy and flavorful meal. I do not want to be spending 4 hours in the kitchen for an after-work dinner. The quicker the better in my eyes!
• Meal prep friendly: I cook a double batch and store leftovers for lunches or quick dinners throughout the week. This makes my lunches way easier through out the week.

ingredients & substitutions

Ground Chicken:

This lean protein forms the base of the Moroccan Meatball Skillet. It cooks quickly and absorbs the Moroccan spice blend beautifully. For a vegetarian option, I substitute cooked lentils or black beans. You can also use ground beef or ground pork depending on your preference.

Oat Milk:

This neutral-flavored milk adds moisture and helps bind the Moroccan Meatballs without adding dairy. Make sure the oat milk you are using is gluten free as well. Any plant based milk works well here to keep this recipe dairy free.

Egg:

The egg acts as a binder, holding the meatball ingredients together and ensuring they stay moist during cooking. For an egg-free option, use 2 tbsp of mashed avocado or 1/4 cup of flaxseed meal mixed with 3 tbsp of water and let sit for 5 minutes to thicken.

Gluten-Free Seasoned Breadcrumbs:

These add texture and body to the Moroccan Meatballs. I choose a brand of gluten free breadcrumbs that uses gluten-free grains like rice, quinoa, or oats. For a grain-free option, I use crushed pork rinds.

Dairy-Free Parmesan Cheese:

This adds a touch of salty flavor. Look for brands made with cashews, nutritional yeast, or soy.

Ras el Hanout Spice Blend:

This warm, complex blend of spices is the heart and soul of the dish. It features cinnamon, ginger, cloves, turmeric, cardamom, and other spices that evoke the flavors of Morocco. You can adjust the amount to your spice preference. If you don’t have Ras el Hanout, make your own by combining equal parts of ground cinnamon, ginger, cloves, turmeric, and cardamom for this Moroccan Meatball Skillet.

Tomato Sauce:

Use your favorite brand of tomato sauce (canned) or make your own with chopped tomatoes, tomato paste, and seasonings. I use a tomato sauce that does not have added spices since since I add my own spice. For a spicier kick, I add a pinch of red pepper flakes to this Moroccan Meatball Skillet.

Crumbled Feta:

This creamy cheese adds a salty and tangy contrast to the savory meatballs. Use fat-free or dairy-free feta to accommodate dietary restrictions. Alternatively, I substitute crumbled low fat ricotta cheese or fat free feta cheese for a low fat option. I use vegan feta cheese for a dairy free Moroccan Meatball Skillet.

directions

Step 1

Add all the ingredients for the meatballs into a bowl. Mix together and form meatballs with your hands.

Step 2

Add the meatballs to a skillet or oven safe frying pan.

Step 3

Bake on 350 for 35-45 minutes or until fully cooked. May be longer depending on the size of the meatballs.

Step 4

In a small skillet, add the tomato sauce and Ras El Hanout Spice Blend. Mix together.

Step 5

Sprinkle with feta cheese, garlic sauce and green onions.

expert tips & tricks

• Chill the meatballs before cooking: This helps them hold their shape and prevents them from falling apart.
• Don’t overmix the meatball mixture: Just combine the ingredients until barely incorporated. Overmixing can lead to tough meatballs.
• Brown the meatballs in batches: This ensures even browning and prevents overcrowding the pan.
• Don’t overcook the meatballs: They are done when they are cooked through and reach an internal temperature of 165°F.
• Adjust the spice level to your liking: Start with a smaller amount of Ras el Hanout and add more to taste.
• Use ripe tomatoes for the sauce: This will result in a richer and more flavorful sauce.
• Serve the skillet immediately: This allows the flavors to meld and the meatballs to stay moist.
• Get creative with garnishes: Try adding chopped fresh cilantro, chopped parsley, or a drizzle of lemon juice.
• Make it ahead of time: The meatballs and sauce can be made ahead of time and stored separately in the refrigerator for up to 3 days. Just reheat before serving.

Recipe Variations

• Make this low carb: Omit the breadcrumbs. I replace them with 1/4 cup of crushed pork rinds for gluten-free and low-carb options! Serve with low-carb sides: I opt for cauliflower rice, brown rice, roasted vegetables, or zoodles instead of couscous or rice.
• Use lean ground chicken: Choose ground chicken with 99% fat-free content.
• Use fat-free or low-fat dairy products: Opt for fat-free or low-fat feta cheese, and use olive oil-based parmesan cheese.
• Reduce the oil: Use only 1 tablespoon of oil to cook the meatballs and vegetables.
• Substitute the ground chicken for a vegan skillet: Use cooked lentils, black beans, or textured vegetable protein for a vegan protein base. I use vegan parmesan cheese: Look for brands made with cashews, nutritional yeast, or soy. Omit the feta cheese. Alternatively, I use crumbled tofu or a vegan feta cheese alternative.

how to serve, store and meal prep

This Moroccan Meatball Skillet is a complete meal on its own. I serve it with a side of couscous, rice, quinoa, or your favorite grain. You can also add a dollop of Greek yogurt, garlic sauce or sour cream for extra richness. For a lighter option, serve the meatballs over a bed of lettuce or spinach.

I store leftovers of the Moroccan Meatball Skillet in an airtight container in the refrigerator for up to 3 days. To store the meatballs and sauce separately, I place them in separate airtight containers.

This Moroccan Meatball Skillet is freezer-friendly. I let it cool completely, then transfer it to an airtight freezer-safe container or individual freezer bags. Freeze for up to 3 months.

I thaw frozen Moroccan Meatball Skillet overnight in the refrigerator. I reheat gently in a skillet or saucepan over medium heat, adding a splash of water or broth to prevent drying. You can also reheat individual portions in the microwave on high power for 1-2 minutes, stirring halfway through.

This Moroccan Meatball Skillet is perfect for meal prepping. Cook the meatballs and sauce in advance and portion them out into individual containers. You can then grab a container and reheat it for a quick and easy lunch or dinner throughout the week.

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