Baked Moroccan Lamb Meatballs in Tomato Sauce

I don’t even know if I can really call this Moroccan ’cause I just made it up. But it’s got all the right spices! As with all my experiments, I dont have exact measurements for spices (especially if there’s a “~” next to the ingredient.) Feel free to season as you go. I like to put all the spices and salt in a small bowl and premix before adding it to the meat. This way I can adjust before I dump everything in. (:

Anyway, this was a big hit with R. Then again he just got back from his second round of tennis of the day and looked rather famished…

Also, I served the meatballs with some steamed broccoli. Just to get some greens in. Feel free to add whatever sides/starch/veggies you’d like. I try to keep it low carb for dinner.

Meatballs: 

  • 1.65lb ground lamb
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • ~2 tsp cumin
  • ~2 tsp cinnamon
  • ~1/2 tsp dried mint
  • 1.5 tsp coriander seeds, crushed
  • 1 tsp paprika
  • 1 tsp parsley
  • ~2 tsp kosher salt (less if using table salt)

Tomato Sauce: 

  • 1 15oz can of diced tomatoes
  • 1 small onion, diced finely
  • 2 cloves garlic, minced
  • ~1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp parsley
  • 1 tsp sugar

Preheat oven to 400F. Mix ingredients for meatballs in a large bowl. Don’t over do it or the meatballs will be tough. Shape into the size of a pingpong ball. Bake in oven on a greased aluminum lined tray for 15-20 min. While baking, saute onions in a small 3.5qt dutch oven in a bit of olive oil, until transparent ~5-10min. Add garlic. Saute until fragrant ~2 min. Add tomatoes and reduce heat to a simmer. When meatballs are almost done, blend half of the tomato sauce until mostly smooth. Add meatballs to pot and simmer on low for 5-10min.

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