Moroccan Lamb Meatballs in Tomato Sauce

How to make Moroccan Lamb Meatballs in Tomato Sauce.


For the Meatballs:

  • 1 lb ground lamb
  • 1 medium onion, chopped finely
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot paprika
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh coriander

For the Tomato Sauce:

  • 32 oz can of Crushed Tomatoes in puree
  • 4 eggs
  • 1 medium onion, very finely chopped
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon hot paprika
  • 3 tablespoons finely chopped fresh parsley
  • 3 tablespoons finely chopped fresh coriander
  • 3 cloves garlic, pressed
  • 1/3 cup olive oil


Making the Sauce:

  1. Empty the can of tomatoes directly into a large 12-14 inch diameter sauté pan or skillet.
  2. Mix the tomatoes, onions and the rest of the sauce ingredients, and bring to a simmer over medium heat.
  3. If using a tagine, place a diffuser between the tagine and burner, and allow 10 to 15 minutes for the tomato sauce to reach a simmer.
  4. Once simmering, reduce the heat to medium-low, just enough heat to maintain the simmer but low enough to avoid scorching.
  5. Allow the tomatoes to cook for at least 15 to 20 minutes before adding the meatballs.

Making the Meatballs:

  1. Combine all of the meatball ingredients, using your hands to knead in the spices and herbs.
  2. Shape the meatball mixture into very small meatballs the size of large cherries – about 3/4 inch in diameter.
  3. Add the meatballs to the tomato sauce, along with a little water, 1/4 cup is usually sufficient, and cover.
  4. Cook for about 40 minutes, or until the sauce is thick.
  5. Break the eggs over the top of the meatballs and cover.
  6. Cook for an additional 7 to 10 minutes until the egg whites are solid and the yolks are partially set.
  7. Serve immediately with crusty bread or pitas.
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