Description
These Moroccan Lamb Meatballs are tender, flavorful, and infused with aromatic ras el hanout spices. Pan-seared to develop a rich crust, then simmered in a fragrant tomato and raisin sauce, they offer a delightful balance of savory, sweet, and tangy notes. Served over rice, couscous, or quinoa, they make for a satisfying and elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Meatballs
- 1 yellow onion, finely diced and divided
- 1/3 cup plain breadcrumbs
- 1/4 cup milk
- 1 large egg
- Kosher salt, as needed (see notes)
- 2 tablespoons ras el hanout, divided (Moroccan spice blend)
- 1 lb. ground lamb (or beef, or a mixture of both)
For Cooking
- 2 tablespoons extra-virgin olive oil
Sauce
- 2 cloves garlic, minced
- 15 oz. canned diced tomatoes, preferably fire roasted
- 1 cup chicken stock or broth
- 1/4 cup raisins
- 1/4 cup chopped fresh cilantro or parsley
- Juice of one lime
To Serve (Optional)
- Cooked rice, couscous, or quinoa
- Extra fresh cilantro or parsley
Instructions
- Mix the panade (meatball base): In a large mixing bowl, combine half of the finely diced yellow onion, plain breadcrumbs, milk, egg, 1 teaspoon kosher salt, and 1 tablespoon of ras el hanout. Mix well to create the base for the meatballs.
- Add the lamb: Add the ground lamb to the bowl with the panade mixture. Gently mix with your hands or a spoon until just combined, being careful not to overwork the mixture to keep the meatballs tender.
- Form and brown the meatballs: Heat 2 tablespoons of extra-virgin olive oil in a 12-inch skillet over medium-high heat. Shape the lamb mixture into 1-inch balls using a cookie scoop or your hands for uniform size. Place the meatballs directly into the hot skillet. Once all are added, sear for 1 minute without moving to develop a crust. Flip the meatballs starting with the first batch added, and sear for an additional 2 minutes. Remove the browned meatballs to a plate.
- Make the sauce: In the same skillet, add the remaining diced onion and sauté over medium heat until softened and beginning to brown, about 3 minutes. Add the minced garlic and the remaining 1 tablespoon ras el hanout, sautéing for 30 seconds to 1 minute until the spices are fragrant.
- Add tomatoes, broth, and raisins: Stir in the canned diced tomatoes, chicken broth, and raisins. Bring the mixture to a gentle simmer, stirring to combine.
- Finish cooking the meatballs in the sauce: Return the meatballs and any accumulated juices on the plate back into the skillet. Simmer uncovered for 10 minutes, allowing the meatballs to cook through and the sauce to reduce and thicken slightly. Avoid stirring too much to keep the meatballs intact.
- Add cilantro and lime, then serve: Turn off the heat and stir in the chopped fresh cilantro or parsley and the juice of one lime. Taste and adjust seasoning with more salt if needed. Serve the meatballs and sauce over cooked rice, couscous, or quinoa with extra cilantro or parsley for garnish if desired.
Notes
- Ras el hanout is a Moroccan spice blend that can be purchased pre-made or homemade; it adds warm, aromatic flavors to the dish.
- Using fire-roasted canned tomatoes enhances the smoky depth of the sauce.
- Be careful not to overmix the meatball mixture to keep the texture light and tender.
- Kosher salt quantities may be adjusted according to taste and the saltiness of other ingredients.
- Cooking the meatballs in the sauce ensures they remain juicy and absorb the flavors of the spices and tomatoes.
