Moroccan-Style Meatballs
This flavorful recipe brings together perfectly spiced lamb meatballs with a rich tomato sauce that is both comforting and satisfying. The aromatic blend of herbs and spices infuses each bite with delicious flavors, making this dish a delightful meal for any occasion. Serve the meatballs with fluffy couscous for a complete and hearty dish that is sure to please your family and friends.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1 red onion, very finely chopped
- 1 lb. ground lamb
- 3 large garlic cloves, crushed through a press
- 2 eggs, lightly beaten
- 1 cup loosely packed fresh flat-leaf parsley
- leaves, finely chopped
- 1 cup loosely packed fresh mint leaves,
- finely chopped, plus sprigs for garnish
- 2 Tbs. fine dried bread crumbs
- 1 1/2 tsp. ground cumin
- 1 tsp. ground cinnamon
- 1 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more,
- to taste
- Lemon wedges for squeezing and garnish
- About 42 cocktail picks (optional)
Instructions
- To make the tomato sauce, in a saucepan over medium heat, warm the olive oil. Add the onion and sauté until translucent, about 5 minutes. Add the ginger, garlic, cumin, coriander and cinnamon and sauté just until the ginger and garlic are soft and the spices are toasted, about 2 minutes. Stir in the tomatoes with their juices and the brown sugar. Raise the heat to medium-high and bring to a boil. Reduce the heat to low and simmer until the sauce darkens in color and thickens a bit, about 15 minutes. Season with salt and pepper and stir in the mint. Reduce the heat to low and cover to keep warm.
- Preheat an oven to 350°F (180°C). Lightly grease a baking sheet with olive oil.
- In a bowl, combine the lamb, parsley, egg, cumin, coriander, cinnamon, garlic powder and oregano. Using your hands, mix gently until combined (do not overmix). Season well with salt and pepper. Form the lamb mixture into meatballs about the size of a golf ball, arranging them in a single layer on the prepared baking sheet as you work. Transfer to the oven and bake until the meatballs are cooked through, 15 to 18 minutes.
- While the meatballs are baking, cook the couscous according to the package directions. Cover to keep warm.
- Spoon the couscous, tomato sauce and meatballs into shallow bowls and serve immediately. Serves 4 to 6.
- Adapted from Williams Sonoma <i>School Night</i>, by Kate McMillan (Weldon Owen 2015)
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