moroccan lamb meatballs

Recipe video above. The fragrance when these meatballs are cooking is outrageous! Based on these Lamb Koftas. The Minted Yoghurt is fabulous - pairs so well with the meatballs! See notes for suggestions for sides - pictured in post stuffed in pita pockets.

Moroccan Lamb Meatballs

lamb

onion, grated (~1/2 cup, including juices)

breadcrumbs, I use panko

garlic, crushed

coriander/cilantro leaves and stems, finely chopped

tsp EACH cumin, coriander, paprika

tsp EACH cinnamon, cayenne pepper (add more for spicy)

tsp salt

Black pepper

olive oil

plain yoghurt (I use Greek)

tbsp fresh mint, finely chopped (or 1 tbsp dried mint)

lemon juice

Salt and pepper,

flatbreads (Lebanese or pita bread)

Shredded Red Cabbage, Carrot and Mint Salad

More mint and coriander/cilantro (optional for garnish)

Mix Minted Yoghurt Sauce ingredients in a bowl. Set aside for 20 + minutes.

Place Meatball ingredients EXCEPT OIL in a bowl. Mix well.

Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture - should have 22 - 24 meatballs.

Heat oil in a skillet over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate, then cook the remaining meatballs.

OVEN OPTION instead of stove: Preheat at 200C/390F. Spray with oil then bake for 20 minutes until browned. Sometimes I put them on a rack to keep them round (put the rack on a tray).

Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with Salad, then meatballs. Finish with Yoghurt Sauce and more fresh mint and coriander if desired.

Recipe video above. I love recipes like this - everyday ingredients used in a different way to make something new and interesting! Moroccan-spiced lamb meatballs are baked in a striking spiral arrangement with zucchini and capsicum in a bubbly garlicky tomato sauce. You will be impressed at how soft the meatballs are, and how the deceptively simple tomato sauce gets so much flavour as it bakes!Serve straight from the pan with flatbreads, couscous or basmati rice.Inspired by Özlem Warren&#39;s Baked Aubergine Kebab with Meatballs from Özlem&#39;s Turkish Table.

Moroccan Spiral Meatball Zucchini Bake

panko breadcrumbs ((substitute regular breadcrumbs))

onion

/ lamb

pretty finely chopped parsley (, plus extra for garnish)

cumin powder

coriander

paprika

cinnamon powder ((don't skip this! Magical :)))

tsp cayenne pepper

tsp cooking salt / kosher salt

tbsp extra virgin olive oil

salt and pepper

garlic (, garlic

tomato paste

water

Plain yogurt (, thinned with

Flatbreads (, rice(basmati recommended), couscous, mash)

Toss Vegetables, mix Sauce. Make meatball mixture, roll and squish 16 meatballs, wedge between zucchini rounds, tuck capsicum in. Pour over sauce, bake 35 minutes at 200°C/375°F (180°C fan).

ABBREVIATED RECIPE:

Preheat oven to 200°C/375°F (180°C fan-forced).

Toss capsicum and zucchini with the oil, salt and pepper in a bowl, and set aside.

Sauce - Mix the sauce ingredients in a small jug or bowl.

Meatball mixture - Put the breadcrumbs in a bowl and grate the onion over. Toss with fingertips to wet the breadcrumbs with the onion juices. Then add remaining meatball ingredients and the Moroccan spice mix. Mix well with your hands.

Roll &amp; squish - Roll the mixture into 16 balls then squish slightly to 1.5cm / 0.6&quot; thickness (~2.5 tbsp/45g each), about the size of (or slightly larger than) the zucchini rounds.

Stand upright with a zucchini round wedged and arrange in a 26cm/10.5&quot; round cast-iron pan (or baking dish of similar size). I do them in a ring and put residual in the middle. Arrange loosely because next we wedge the capsicum in between wherever you can. Fill the whole pan so everything holds each other up, and use as much capsicum &amp; zucchini as you can (you might have leftover). There are NO RULES with arrangement here, make this your own delicious artwork! :)

Pour sauce over everything, aiming to pour some over everything as best you can. Drizzle all over with about 1 tbsp olive oil.

Bake for 35 minutes until the surface of the meatballs are nicely browned.

Serve with flatbreads or garlic rice, being sure to spoon plenty of the delicious sauce over everything!

FULL RECIPE:

Guess to what I have just subscribed!  My kind of food!  As this obviously is!  Especially since one eats with the eyes first!  You have plated it beautifully :) !  Love lamb, love Moroccan food .  , and cinnamon is always a given !  What a gorgeous dish !!!  Huge, huge hugs to Dozer - wish someone would build me such a helpful ramp :) !  He looks stronger on his feet . . .  good !!!

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