Moroccan Spiced Lamb Meatballs
These Moroccan spiced lamb meatballs are fragrant with cinnamon, cumin, and coriander, simmered in a rich tomato sauce for a show-stopping dairy free dinner. Served over fluffy couscous, it is a complete and deeply satisfying meal.
Tender spiced lamb meatballs in a fragrant tomato sauce served over couscous for an impressive dairy free dinner.
Nutrition per serving
Ingredients
main
seasoning
sauce
base
aromatics
Instructions
Form the Meatballs
In a large bowl, combine the ground lamb with cumin, cinnamon, minced garlic, salt, and pepper. Mix gently until just combined and roll into 1.5-inch meatballs. Do not overmix or the meatballs will be tough.
Brown the Meatballs
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches for about 3 minutes per side until a dark crust forms. They do not need to be cooked through at this stage.
Simmer in Tomato Sauce
Reduce heat to medium-low and pour the crushed tomatoes over the browned meatballs. Cover and simmer for 20 minutes, turning once, until the meatballs are fully cooked and the sauce is rich and thickened.
Prepare Couscous and Serve
Pour boiling water over the couscous in a 1 to 1 ratio, cover with a plate, and let it sit for 5 minutes. Fluff with a fork and serve topped with the meatballs and sauce.
Substitutions
Common mistakes
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