Moroccan Lamb Meatballs in Tomato Sauce Recipe
Servings: 2
Ingredients
For the tomato sauce
- 1/4 cup olive oil
- 1 medium onion chopped
- 4 cloves garlic crushed
- 2 14oz cans of tomatoes see note
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp ground cayenne pepper
- 1 bay leaf
- 2 tbsp parsley finely chopped
- 2 tbsp cilantro finely chopped
For the meatballs
- 1 lb ground lamb
- 2 tbsp parsley finely chopped
- 2 tbsp cilantro finely chopped
- 2 cloves garlic crushed
- 2 tbsp coriander seed, crushed see note
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp cayenne pepper
Instructions
- Make the tomato sauce: Add the olive oil and onion to a big deep saute pan or pot over medium heat and cook until the onions are translucent and golden (about 5 minutes). Add the garlic and cook for another couple of minutes, stirring often so the garlic doesn’t burn.
- Add the tomato sauce, herbs, and spices and reduce the heat down to low. Season with salt and pepper, then keep on the barest simmer while you make the meatballs. The sauce should simmer for at least half an hour.
- Combine all the ingredients for the meatballs together. Season with salt and pepper, then mix really well. Form one sample meatball about an inch wide and drop it into the tomato sauce for 8 minutes.
- Cut the sample meatball in half to ensure it’s fully cooked, then taste for seasoning. If the seasoning is good, form the rest of the meatballs.
- Drop the meatballs into the sauce in batches if necessary to avoid crowding the pan. Add water if the sauce has reduced too much to cover the meatballs.
- Serve immediately, topped with poached eggs (you can poach the egg directly in the tomato sauce) and chopped herbs.
Notes
Note 1: I used one can of Mutti polpa and one can of Mutti cherry tomatoes.
Note 2: Coriander can be bought ground, but toasting and crushing the seeds with a mortar and pestle is a lot of fun and makes for a much better end product.
Note 3: The meatballs are traditionally pretty heavily spiced. If you prefer less of a strong taste, halve the spices before making the sample meatball.
Inspired by taste of maroc