Go Back
A bowl of Moroccan Lamb Meatballs garnished with fresh herbs in a creamy ceramic dish.
Daniel

Moroccan Lamb Meatballs

Fragrant lamb meatballs simmered in a warm, spiced tomato sauce with cinnamon and cumin - perfect over couscous or with crusty bread.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan, North African
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground lamb
  • 0.5 cup yellow onion finely grated, excess moisture squeezed out
  • 0.25 cup fresh cilantro chopped, plus more for garnish
  • 1 tsp ground cumin
  • 0.5 tsp ground cinnamon
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
For the Sauce
  • 2 tbsp olive oil divided
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 0.5 tsp ground ginger
  • 0.25 tsp crushed red pepper flakes optional
  • 28 oz crushed tomatoes one can
  • 0.5 cup chicken broth low sodium
  • 1 tbsp honey

Equipment

  • Large skillet or Dutch oven
  • Mixing Bowl
  • Microplane or fine grater

Method
 

Prep and Form Meatballs
  1. In a large bowl, combine lamb, grated onion, cilantro, cumin, cinnamon, salt, and pepper. Mix gently with your hands until just combined - do not overwork or the meatballs will be tough. Form into 16 meatballs, about 1.5 inches in diameter. Chill for 10 minutes while you prep the sauce.
Make the Sauce
  1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add garlic, cumin, ginger, and red pepper flakes. Cook for 30 seconds until fragrant - do not let the garlic brown. Stir in crushed tomatoes, broth, and honey. Bring to a gentle simmer.
Brown the Meatballs
  1. In a separate large skillet, heat remaining 1 tablespoon oil over medium-high heat. Working in batches if needed, brown meatballs on all sides, about 6 minutes total. They will not be cooked through - just get good color. Transfer to a plate.
Simmer and Finish
  1. Nestle browned meatballs into the simmering sauce. Cover and cook on low for 20 minutes, turning meatballs once halfway through. The sauce should thicken slightly and the meatballs should register 160°F internally. Taste and adjust salt. Serve over couscous or with warm pita, garnished with fresh cilantro.

Notes

Grating the onion instead of chopping gives the meatballs a finer texture and helps bind them without needing breadcrumbs or egg. For a more authentic touch, add 3 tablespoons of raisins or chopped dried apricots to the sauce in the last 10 minutes of cooking. The meatballs can be formed and refrigerated up to 24 hours ahead, or frozen raw for up to 2 months.