Moroccan Lamb Meatballs
User Reviews
5
Moroccan Lamb Meatballs
Description
Moroccan Lamb Meatballs combine ground lamb with traditional North African spices including ras el hanout, along with diced yellow onion, breadcrumbs soaked in milk, and an egg to bind the mixture. The meatballs are rolled into 1-inch balls and seared in olive oil to develop a lightly crisp exterior. After browning, a sauce is made in the same pan by sautéing more onions and garlic, then adding canned diced fire-roasted tomatoes, chicken stock, raisins, and chopped fresh cilantro or parsley. The meatballs simmer gently in this rich, spiced sauce, enriching their flavor and keeping them moist.
The result is a dish marked by tender meatballs and a sauce that balances savory, sweet, and citrus notes from lime juice. The inclusion of raisins adds subtle sweetness that complements the warm spices. The recipe's method ensures a balance of textures between the meatballs' seared outside and their juicy interior. These meatballs can be served over cooked rice, couscous, or quinoa, providing a filling base that absorbs the flavorful sauce.
This recipe is also practical for meal prep as the meatballs and sauce reheat well. It can be frozen for up to six months, making it convenient to prepare in advance and enjoy later. Adjusting the salt according to the salt content of your ras el hanout blend is recommended to control seasoning precisely.
Ingredients
- 1 yellow onion finely diced and divided
- 1/3 cup plain breadcrumbs
- 1/4 cup milk
- 1 egg large
- kosher salt as needed (see notes)
- 2 tablespoons ras el hanout divided (Moroccan spice blend- see notes)
- 1 lb. lamb or beef, or a mixture of both, ground
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic minced
- 15 oz. diced tomatoes preferably fire roasted, canned
- 1 cup chicken stock or broth
- 1/4 cup raisins
- 1/4 cup cilantro or parsley, chopped, fresh
- lime juice juice of one lime
- rice for serving (optional, cooked; or couscous or quinoa; plus extra cilantro or parsley
Instructions
- In a large mixing bowl, mix together half the diced yellow onion, the breadcrumbs (1/3 cup), milk (1/4 cup), egg, 1 teaspoon kosher salt (see notes), and 1 tablespoon of the ras el hanout.
- Add the ground lamb to the bowl and mix until everything is just combined (try not to over mix- using your hands is a good way to combine everything but you can use a spoon if you prefer).
- Heat the olive oil (2 tablespoons) in a 12" skillet over medium-high heat. Roll the lamb mixture into 1-inch balls (I like using a cookie scoop to measure them equally into my hands, then give them a gentle roll) and place directly in the skillet. When all the meatballs have been added, sear for 1 more minute undisturbed. Flip to the other side (starting with the meatballs that were added to the skillet first) and allow to sear for 2 more minutes. Remove to a plate.
- Add the other half of the diced onions to the skillet and sauté until softened and starting to brown (about 3 minutes- there should be plenty of oil and fat left in the skillet but if it's dry you can add some more olive oil). Turn down the heat to medium and add the minced garlic (2 cloves) and the other 1 tablespoon of ras el hanout and sauté for 30 seconds to 1 minute longer, until spices and garlic are fragrant. Add the canned diced tomatoes (15 oz.), the chicken broth (1 cup), and the raisins (1/4 cup), stir together, and bring to a gentle simmer.
- Place the meatballs and any juices from the plate into the sauce and simmer uncovered without stirring too much for 10 minutes, or until meatballs are cooked through and sauce has reduced and thickened a bit.
- Turn off heat and stir in the chopped fresh cilantro or parsley (1/4 cup) and juice of one lime. Taste and season with more salt if needed. Serve the meatballs and sauce on cooked rice, couscous, or quinoa, with extra herbs sprinkled on top if desired.
Notes
- If using store-bought ras el hanout, check if it contains salt and adjust added salt accordingly.
- This recipe is suitable for make-ahead meal prep and reheats well on the stovetop or microwave.
- Meatballs and sauce can be frozen in an airtight container for up to six months; thaw before reheating to maintain texture.
- Serve with cooked rice, couscous, or quinoa, garnished with extra fresh cilantro or parsley if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 24g | 8% |
| Protein | 25g | 50% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 125mg | 42% |
| Sodium | 330mg | 14% |
| Potassium | 702mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 142mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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