Moroccan Lamb Meatballs In Spicy Tomato Sauce Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground lamb, breadcrumbs, minced garlic, chopped parsley, cumin, coriander, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
• STEP 4.Remove the meatballs from the skillet and set aside.
• STEP 5.In the same skillet, add diced onions and minced garlic. Cook until the onions are translucent and the garlic is fragrant, about 5 minutes.
• STEP 6.Add diced tomatoes, tomato paste, cumin, paprika, cayenne pepper, salt, and pepper to the skillet. Stir well to combine.
• STEP 7.Bring the sauce to a simmer and let it cook for about 10 minutes, until the flavors are well blended.
• STEP 8.Return the meatballs to the skillet and simmer for an additional 10 minutes, until the meatballs are cooked through.
• STEP 9.Serve the Moroccan lamb meatballs in spicy tomato sauce over couscous or rice. Garnish with chopped parsley, if desired.

Cooking Tips

• For extra flavor, you can add a pinch of cinnamon or ground ginger to the meatball mixture.
• If you prefer a milder sauce, reduce the amount of cayenne pepper or omit it altogether.
• These meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours before cooking.

Storage and Serving

• Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the meatballs and sauce in a skillet over low heat until warmed through.
• Serve the reheated meatballs over fresh couscous or rice for a delicious leftover meal.