Spiced Moroccan Lamb Meatballs in Savory Tomato Sauce
Experience the vibrant flavors of North Africa with these tender, spiced lamb meatballs simmered in a rich tomato sauce. Seasoned with aromatic spices and fresh herbs, this dish is perfect for any dinner. Pair it with crusty bread, fluffy couscous, or steamed rice to soak up the savory sauce. The slight spiciness of Moroccan paprika adds an exciting kick, making this dish a delightful explosion of flavors that you will want to serve over and over again.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Ground Lamb
1 1/4 lbs (none)
Paprika
3 teaspoons (divided)
Cumin
2 teaspoons (divided)
Fresh Parsley
12 sprigs (leaves chopped, divided)
Salt
to taste (none)
Garlic Clove
1 large (peeled)
Diced Tomatoes with Juice
1 (15 ounce) can (drained)
Olive Oil
1/4 cup (none)
Tomato Paste
3 tablespoons (none)
Onion
1 small (peeled and roughly chopped into 8 pieces)
Instructions
1
In a large mixing bowl, combine the ground lamb, 1 1/2 teaspoons of paprika, 1 teaspoon of cumin, half of the chopped parsley, and 1 teaspoon of salt. Mix thoroughly until the seasoning is evenly distributed throughout the meat. Shape the mixture into 1-inch meatballs and set them aside on a plate.
2
For the sauce, place the peeled garlic clove in a food processor and pulse until finely chopped. Scrape down the sides, then add the drained tomatoes, olive oil, tomato paste, and roughly chopped onion. Enhance the mixture with the remaining 1 1/2 teaspoons of paprika, 1 teaspoon of cumin, 1/2 teaspoon of salt, and half of the remaining parsley. Blend until the mixture is nearly smooth.
3
Transfer the sauce to a deep skillet or a large saucepan and set over medium heat. Bring the mixture to a gentle boil, cooking for 2-4 minutes to allow the flavors to meld. While the sauce is heating, prepare the meatballs.
4
Carefully nestle the meatballs into the simmering sauce in a single layer, ensuring they are fully coated. Cover the skillet with a lid slightly ajar to allow steam to escape, and simmer for 10-12 minutes or until the meatballs are cooked through and no longer pink in the center. Adjust the seasoning by tasting and adding more salt, if desired. If the sauce is too thick, gently stir in a little water to reach your preferred consistency.
5
Once cooked, remove the skillet from heat. Serve the meatballs hot, garnished with the remaining parsley. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The primary protein used in this recipe is 1 1/4 lbs of ground lamb.
What are the main spices used for seasoning?
The main spices used are paprika and cumin, which are divided between the meatballs and the sauce.
How many meatballs should be formed from the mixture?
The mixture should be shaped into 1-inch meatballs.
What equipment is needed to make the sauce?
A food processor is needed to pulse the garlic, tomatoes, olive oil, tomato paste, and onion until nearly smooth.
How long do the meatballs need to simmer?
The meatballs should simmer in the sauce for 10-12 minutes or until they are no longer pink in the center.
What should I do if the tomato sauce is too thick?
If the sauce is too thick, you can gently stir in a little water to reach your preferred consistency.
What are some suggested side dishes for these meatballs?
This dish pairs well with crusty bread, fluffy couscous, or steamed rice to soak up the savory sauce.
Is the garlic chopped by hand?
No, the garlic is placed in a food processor and pulsed until finely chopped.
How should the onion be prepared for the sauce?
The onion should be peeled and roughly chopped into 8 pieces before being added to the food processor.
What kind of tomatoes are used in the sauce?
The recipe calls for one 15-ounce can of diced tomatoes with juice, which should be drained.
What is used to garnish the dish?
The dish is garnished with the remaining fresh chopped parsley.
Does the recipe use fresh or dried herbs?
The recipe uses fresh parsley, specifically 12 sprigs with the leaves chopped.
Should the skillet be covered while the meatballs cook?
Yes, the skillet should be covered with a lid slightly ajar to allow steam to escape while simmering.
What temperature should the sauce be when adding meatballs?
The sauce should be at a gentle boil over medium heat before nestling the meatballs in.
How much olive oil is required?
The recipe requires 1/4 cup of olive oil for the sauce.
What gives the dish its North African flavor profile?
The combination of ground lamb, cumin, and Moroccan paprika provides its distinct North African flavors.
Can I adjust the salt level in the dish?
Yes, you can adjust the seasoning by tasting the sauce and adding more salt if desired.
Is tomato paste included in the recipe?
Yes, 3 tablespoons of tomato paste are used to enhance the richness of the sauce.
How do I ensure the meatballs are seasoned evenly?
Mix the ground lamb, paprika, cumin, parsley, and salt thoroughly in a large mixing bowl until the seasoning is distributed.
What is the first step in making the sauce?
The first step is to place the peeled garlic clove in a food processor and pulse until finely chopped.
How much paprika is used in total?
A total of 3 teaspoons of paprika is used, divided between the meatball mixture and the sauce.
How much cumin is used in total?
A total of 2 teaspoons of cumin is used, divided between the meatballs and the sauce.
What type of skillet is best for this recipe?
A deep skillet or a large saucepan is recommended to accommodate the sauce and meatballs.
Are the meatballs fried before being added to the sauce?
No, the meatballs are nestled directly into the simmering sauce to cook.
Does the recipe call for peeling the onion?
Yes, the small onion should be peeled before being chopped and blended.
Is this recipe considered spicy?
The recipe mentions a slight spiciness from the Moroccan paprika that adds an exciting kick.
Can this dish be served hot?
Yes, the meatballs should be served hot once they are removed from the heat.
How much salt is added to the meat mixture?
One teaspoon of salt is combined with the ground lamb and spices.
What is the consistency of the sauce after blending?
The sauce ingredients should be blended until the mixture is nearly smooth.
What should I do with the parsley leaves?
The parsley leaves should be chopped and divided for use in the meat mixture, the sauce, and as a final garnish.