Moroccan Spiced Meatball and Lentil Casserole with Roasted Vegetable Medley
Embark on a culinary journey to North Africa with this Moroccan Spiced Meatball and Lentil Casserole! Featuring tender, spiced meatballs nestled atop a savory bed of lentils simmered in a fragrant tomato sauce with sweet apricots, this dish is a delightful blend of flavors and textures. Complemented by a vibrant roasted vegetable medley that brings a touch of sweetness and earthy notes, this is the perfect dish for entertaining or cozy family dinners. Effortlessly adaptable, you can serve it with fluffy couscous, aromatic rice, or warm flatbreads to soak up the delicious juices. Each bite offers a taste of adventure that will transport you to distant lands.
N/A
Servings
N/A
Calories
31
Ingredients
Ingredients
minced beef
2 lbs (n/a)
garlic clove
1 (peeled & crushed)
ground cumin
1 tsp (n/a)
ground coriander
1 tsp (n/a)
cinnamon
1 tsp (n/a)
large white onion
1 (peeled & finely diced)
egg
1 (beaten)
flour
2 oz (for rolling)
salt & pepper
to taste (n/a)
olive oil
5 tbsp (divided)
garlic clove
1 (peeled & crushed)
diced onion
1 (n/a)
ground cumin
2 tsp (n/a)
ground coriander
2 tsp (n/a)
cayenne pepper
1 tsp (n/a)
split red lentils or puy lentils
4 oz (n/a)
chopped tomatoes
16 oz (n/a)
vegetable stock
1 pint (n/a)
cinnamon stick
1 (n/a)
no-soak whole dried apricots
8 oz (n/a)
cherry tomatoes
1 lb (on the vine)
olive oil
2 tbsp (for vegetables)
fennel bulbs
2 (sliced, keep the fronds)
white onions
2 (peeled & quartered)
carrots
4 (peeled & cut into 1-inch chunks)
brown sugar
2 oz (n/a)
vegetable stock
3 fl oz (for vegetables)
orange
1 (juice and zest of, grated)
salt & pepper
to taste (n/a)
fennel bulb
green fronds (from the sliced bulbs)
fennel seed
1 tsp (optional)
Instructions
1
Preheat your oven to 180°C (fan 160°C / gas 4).
2
In a large bowl, combine the crushed garlic, ground cumin, coriander, cinnamon, salt, and pepper. Mix well.
3
Add the minced beef to the spice mixture, breaking up any lumps. Then incorporate the finely diced onion and beaten egg. Use your hands to blend everything together thoroughly.
4
Shape the mixture into walnut-sized meatballs, yielding approximately 32 to 36. Roll each meatball in flour to ensure an even coating.
5
In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Fry the meatballs in batches, ensuring not to overcrowd the pan, until they are golden brown and firm. Once cooked, transfer meatballs to a plate and set aside.
6
Using the same pan, add the remaining olive oil. Sauté the crushed garlic and diced onion over low heat until translucent and golden, but not brown.
7
Stir in the remaining cumin, coriander, and cayenne pepper. Then add the lentils, ensuring they are well coated in the oil and spices.
8
Pour in the chopped tomatoes and vegetable stock. Add the cinnamon stick and dried apricots. Stir to combine and cook for about 2 minutes on low heat.
9
Transfer the lentil mixture into a large ovenproof dish and arrange the meatballs on top. Scatter the cherry tomatoes around the meatballs, keeping them on the vine for presentation.
10
Cover and cook in the oven for about 1 hour, until the sauce thickens. Remove the cover for the last 10-15 minutes to allow the meatballs and cherry tomatoes to brown nicely.
11
While the casserole cooks, prepare the roasted vegetable medley. In a large wok, heat 2 tablespoons of olive oil over medium heat.
12
Add the sliced fennel bulbs, quartered onions, and carrot chunks. Stir well to coat the vegetables in oil.
13
Sprinkle the brown sugar over the vegetables, increase the heat, and cook until the edges are tinged with brown and the sugar is dissolved.
14
Lower the heat and add vegetable stock. Cover the wok and cook for approximately 30 minutes until the vegetables are tender yet still maintain their shape.
15
Stir in the orange juice and cook uncovered for another 5 minutes.
16
Transfer the roasted vegetables to a serving dish and garnish with grated orange zest, optional fennel seeds, and fresh fennel fronds.
17
Before serving, remove the cinnamon stick from the lentil casserole and garnish with additional fennel fronds. Serve the casserole with the roasted vegetable medley, and consider adding sides of couscous, rice, or flatbreads for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is a Moroccan Spiced Meatball and Lentil Casserole accompanied by a Roasted Vegetable Medley.
What type of meat is used for the meatballs?
The meatballs are made using 2 lbs of minced beef.
How many meatballs does this recipe yield?
The mixture should be shaped into walnut-sized meatballs, yielding approximately 32 to 36 pieces.
What spices are used to season the meatballs?
The meatballs are seasoned with crushed garlic, ground cumin, ground coriander, cinnamon, salt, and pepper.
What is the recommended oven temperature?
Preheat the oven to 180°C (fan 160°C or gas mark 4).
What kind of lentils work best for this casserole?
You can use either split red lentils or puy lentils for this recipe.
Are there any dried fruits included in the dish?
Yes, the recipe calls for 8 oz of no-soak whole dried apricots to be added to the lentil mixture.
How long does the casserole need to bake?
The casserole should be cooked in the oven for about 1 hour.
What vegetables are included in the roasted medley?
The roasted medley consists of sliced fennel bulbs, quartered white onions, and 1-inch carrot chunks.
How should the cherry tomatoes be prepared for the casserole?
The cherry tomatoes should be kept on the vine for presentation and scattered around the meatballs before baking.
What ingredient is used to glaze the roasted vegetables?
Brown sugar is sprinkled over the vegetables to glaze them and provide a hint of sweetness.
Is there any citrus used in the preparation?
Yes, the juice and grated zest of one orange are added to the roasted vegetable medley.
What should be done with the cinnamon stick before serving?
The cinnamon stick should be removed from the lentil casserole before the dish is served.
How are the meatballs prepared before frying?
After shaping, each meatball is rolled in flour to ensure an even coating for frying.
What are some suggested side dishes?
Consider serving the casserole with fluffy couscous, aromatic rice, or warm flatbreads.
How many onions are required for the entire recipe?
The recipe requires one large white onion for the meatballs, one diced onion for the sauce, and two white onions for the vegetable medley.
What serves as the binder for the meatball mixture?
One beaten egg is used to bind the minced beef, spices, and onions together.
Should the casserole be covered while in the oven?
Yes, it should be covered for most of the cooking time, but remove the cover for the last 10-15 minutes to allow browning.
How do you garnish the finished meal?
Garnish with fresh fennel fronds and optional fennel seeds.
What type of stock is used in the sauce?
Vegetable stock is used for both the lentil casserole and the roasted vegetable medley.
How much garlic is needed for the recipe?
Two garlic cloves are needed: one crushed for the meatballs and one crushed for the lentil sauce.
Does this recipe have any spicy heat?
The recipe includes 1 tsp of cayenne pepper in the lentil sauce to provide a touch of spice.
What should be the consistency of the roasted vegetables?
The vegetables should be cooked until they are tender yet still maintain their shape.
How are the carrots prepared?
The carrots should be peeled and cut into 1-inch chunks.
How much olive oil is needed in total?
The recipe uses 7 tablespoons of olive oil: 5 for the casserole components and 2 for the vegetable medley.
When do you add the orange juice to the vegetables?
The orange juice is stirred in after the vegetables have cooked covered for 30 minutes, then cooked uncovered for another 5 minutes.
How do you cook the meatballs initially?
The meatballs are fried in batches in olive oil until they are golden brown and firm.
What should you do with the fennel fronds?
Keep the fronds from the sliced bulbs to use as a garnish for the final dish.
What size should the meatballs be?
The meatballs should be shaped into walnut-sized balls.
What are the primary flavor profiles of this dish?
The dish features Moroccan-inspired flavors including cumin, coriander, cinnamon, and sweet notes from apricots and orange.