Give your meatballs a flavor vacation. In this Moroccan-inspired recipe, ground lamb meets warm, earthy spices and lemony cilantro.
- 2 tablespoons olive oil
- 1 medium yellow onion, diced, divided
- 3 medium garlic cloves, minced, divided
- 1/2 teaspoon coarse salt
- 2 1/2 tablespoons Moroccan Spice Blend (Ras el Hanout), divided
- 3 tablespoons chopped fresh cilantro, divided
- 3 tablespoons tomato paste
- 1 28-ounce can diced tomatoes
- 1 pound ground lamb
- 1/2 cup dry breadcrumbs
- 1/4 cup whole milk
- 1 large egg, lightly beaten
- Nonstick cooking oil spray
- In a large, wide stew pot over medium-low heat, add the olive oil and swirl to coat the pan.
- Add half of the onions and half of the garlic, and season with 1 3/4 tablespoons of the Moroccan spice blend and 1 tablespoon of the cilantro. Saute until very fragrant, about 3 minutes.
- Whisk in the tomato paste. Cook for 1 minute, and then pour in the diced tomatoes and their juices. Allow the sauce to come to a gentle simmer. Reduce the heat to low, and cover with a lid.
- Preheat the oven to 400°F.
- In a large bowl, add the lamb, breadcrumbs, milk, egg, remaining Moroccan spice blend, remaining onions and garlic, and 1 tablespoon of the cilantro. Gently fold the mixture together, making sure not to overwork the meat.
- Using about 2 tablespoons as your size guideline, form the mixture into equal-size meatballs. You’ll end up with approximately 20-24 meatballs that are about 1 inch in diameter.
- Place the meatballs onto a baking sheet coated with nonstick cooking spray. Bake until golden brown, about 20-25 minutes. Remove from the oven.
- Add the meatballs to the sauce and cover the pot. Simmer for an additional 20 minutes.
- Divide the meatballs and sauce among plates. Garnish with the remaining cilantro and serve over rice or couscous, with crusty bread on the side.
- Category: Meatballs
- Method: Baking
- Cuisine: Moroccan
Keywords: Moroccan, meatball, lamb, ras el hanout