Moroccan Lamb Meatballs

These delectable Moroccan Lamb Meatballs are combined with a mix of sweet and savory flavors. Baking the meatballs makes this recipe easy and it frees you up to make the spicy tomato sauce on the stove.

4.90 from 19 votes

Print Pin Save

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings: servings

Calories: 289kcal

Author: Pat Nyswonger

Ingredients

Moroccan Tomato Sauce:

2 tablespoons olive oil
1 onion chopped
1 green pepper seeds removed and chopped
5 to 6 garlic cloves mince
1 tablespoon grated fresh ginger
1 tablespoon Harissa paste
1 tablespoon Ras El Hanout or see notes
1 teaspoon cinnamon
1 teaspoon cumim
1 can 28 ounces plum tomatoes
½ cup carrot juice
½ teaspoon salt
½ teaspoon pepper

For the Meatballs

1 onion grated or finely chopped
1 egg lightly beaten
2 cloves garlic minced
rind of a preserved lemon chopped
2 teaspoons Ras El Hanout Moroccan Spice Mix
⅓ cup raisins
¼ cup chopped fresh mint
1-½ pounds ground lean lamb
½ cup fresh bread crumbs

Instructions

Spicy Tomato Sauce

Heat the oil in a deep skillet over medium-high heat. Add the onion and green pepper and sauté until they get soft. Stir in the garlic, ginger, Harissa paste, Ras El Hanout, cinnamon, and cumin. Cook for 30 seconds to release the aromas of the spices.
Add the tomatoes along with the juices to the skillet and crush them with the back of a fork or a potato masher. Add the carrot juice, salt, and pepper. Bring the sauce to a boil then reduce the heat to a gentle simmer.
Let the sauce simmer for 45 to 60 minutes while you make the meatballs.

Lamb Meatballs

Preheat the oven to 450°F. Line a baking sheet with foil and place a wire rack on it. Spray the rack with non-stick spray to prevent meatballs from sticking.
In a large bowl, combine the onion, egg, garlic, preserved lemon, Ras el Hanout, raisins, and mint. Stir well and let the mixture sit for 5 minutes so the bread crumbs have time to absorb the moisture.
Add the ground lamb to the mixture. Using your hands, mix in the lamb until well combined.
Form the mixture into balls about 1 inch in diameter. Place the meatballs on the foil-lined baking sheet and brush the top of the meatballs with oil.
Transfer the lamb meatballs to the middle of the oven. Bake for 12-18 minutes or until no longer pink inside when you cut them open.
Transfer the meatballs to the tomato sauce and let the mixture simmer for 5 to 10 minutes. Serve with orzo or rice.

Notes

Sometimes I add a splash of lemon juice or some lemon zest to brighten the flavors in the tomato sauce.

If you can’t find Ras el Hanout you can make your own blend with the following spices.

¾ teaspoon cumin
¾ teaspoon ginger
¾ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon coriander
¼ teaspoon cayenne
¼ teaspoon allspice
⅛ teaspoon cloves

Nutrition