Alright, let’s talk comfort food with a twist.
These Moroccan Spiced Lamb Meatballs are bold, juicy, and straight-up cozy. We’re rolling lamb with warm spices like cumin, cinnamon, and coriander – then simmering those bad boys in a rich, tomatoey stew that’s got just the right kick.
It’s smoky. It’s saucy. It’s the kind of dish that begs for warm bread and a second helping.
Spoon up and dig in.
Essential Ingredients & Tools
Ingredients
- For the Meatballs:
- 1 lb ground lamb (or 80/20 ground beef for a richer flavor)
- ½ large onion, grated (reserve the other half for the stew)
- 3 cloves garlic, minced (divided)
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- 1 tsp ras el hanout (or ½ tsp each cumin and coriander + ¼ tsp cinnamon as a substitute)
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional, for heat)
- 1 large egg
- ¼ cup breadcrumbs (or ¼ cup cooked quinoa for gluten-free)
- 1 tsp salt
- ½ tsp black pepper
- For the Tomato Stew:
- 2 tbsp olive oil (divided)
- 2 tbsp tomato paste
- 28 oz crushed tomatoes
- 1 tbsp honey (or maple syrup for vegan)
- 1 tbsp preserved lemon (or 1 tsp lemon zest + ½ tsp salt as a substitute)
- 1 cup chicken or vegetable stock
- Fresh cilantro, for garnish
Tools
- Large mixing bowl
- Dutch oven or heavy-bottomed pot
- Wooden spoon
- Measuring spoons and cups
- Tongs
Serves: 4 | Prep: 20 min | Cook: 45 min | Total: 65 min
How to Make Moroccan Spiced Lamb Meatballs in Tomato Stew
Crafting the Perfect Meatball Mix
Let’s start with the heart of this dish—the meatballs. In a large bowl, gently combine the 1 lb ground lamb, half the grated onion (reserving the other half for the stew), half the minced garlic (reserving the rest for the stew), 2 tbsp fresh parsley, 2 tbsp fresh cilantro, and the spice blend: 1 tsp ras el hanout, ½ tsp cinnamon, ½ tsp cumin, ½ tsp paprika, and ¼ tsp cayenne (if using). Bind it all together with 1 large egg and ¼ cup breadcrumbs, then season with 1 tsp salt and ½ tsp black pepper.
Why the gentle mix? Overworking the meat compacts it, leading to tough meatballs. The breadcrumbs and egg act as binders, while the grated onion adds moisture. Chill the mixture for 15–30 minutes—this firms up the fat, making rolling easier and ensuring the meatballs hold their shape during cooking.
Searing for Maximum Flavor
Roll the chilled mix into 1.5-inch balls (about 20–24 total). Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Work in batches (crowding the pan steams instead of sears) and brown the meatballs for 5–7 minutes per batch, turning gently with tongs. That golden crust locks in juices and builds flavor for the stew. Transfer them to a plate—they’ll finish cooking in the sauce.
Building the Stew Base
In the same pot (those browned bits are flavor gold), add the remaining 1 tbsp olive oil and sauté the reserved grated onion over medium heat for 5–7 minutes until soft and sweet. Stir in the remaining minced garlic and cook for 1 minute—garlic burns easily. Add the 2 tbsp tomato paste and toast for 1 minute, stirring constantly. This deepens its flavor through the Maillard reaction, creating complex, savory notes.
Bringing It All Together
Pour in the 28 oz crushed tomatoes, 1 tbsp honey, 1 tbsp preserved lemon, and 1 cup stock, scraping up the fond (those browned bits packed with umami). Return the meatballs to the pot, nestling them into the sauce. The liquid should come halfway up the meatballs; adjust with water or stock if needed.
The Final Simmer
Partially cover the pot and simmer on low heat for 25–30 minutes. Gentle heat prevents toughening while thickening the sauce. The meatballs will reach 160°F (71°C) thanks to carryover cooking. Stir in fresh cilantro just before serving for brightness.
Pro Technique
Before adding the garlic, sprinkle the sautéed onions with 1 tsp ras el hanout, ½ tsp cumin, and ½ tsp cinnamon. Toast for 30 seconds until fragrant. Heat activates the spices’ essential oils, amplifying their aroma. For smokiness, add a pinch of smoked paprika with the tomato paste.
Chef’s Wisdom
Skipping the chilling step softens the fat, leading to greasy or misshapen meatballs. Chilling also lets the breadcrumbs absorb moisture for a tender texture. Pro tip: Spread the mixture on a tray in a thin layer for faster chilling—10 minutes is enough.
Storage & Freshness Guide
Store cooled stew in an airtight container for up to 4 days—the flavors deepen over time. Freeze portions (without garnishes) for up to 3 months. Reheat gently with a splash of water or stock to revive the sauce.
Perfect Pairings
Complementary Dishes
- Fluffy Couscous: The tiny grains soak up the spiced tomato sauce beautifully. For extra flair, toast the couscous in butter before cooking.
- Roasted Eggplant: Its creamy texture contrasts the meatballs’ richness. Slice eggplant into rounds, brush with olive oil, and roast at 400°F (200°C) until caramelized.
Drinks
- Mint Tea: A classic Moroccan pairing—its cooling freshness balances the spices.
- Grenache Red Wine: Choose a fruity, medium-bodied bottle to complement the lamb’s richness.
Something Sweet
- Orange Blossom Baklava: The honeyed layers echo the stew’s sweetness. Serve warm with a dollop of yogurt.
- Date Truffles: Roll pitted dates in cocoa powder for a no-sugar-needed treat that nods to North African flavors.
Moroccan Spiced Lamb Meatballs in Tomato Stew
Warm up with my Moroccan Spiced Lamb Meatballs in a rich tomato stew. Bold spices, tender meatballs, and a saucy base make this the ultimate comfort meal. Get the recipe now!
Ingredients
For the Meatballs
-
1 lb ground lamb
-
½ large onion (grated)
-
3 cloves garlic (minced (divided))
-
2 tbsp fresh parsley (chopped)
-
2 tbsp fresh cilantro (chopped)
-
1 tsp ras el hanout
-
½ tsp ground cinnamon
-
½ tsp ground cumin
-
½ tsp paprika
-
¼ tsp cayenne pepper (optional)
-
1 large egg
-
¼ cup breadcrumbs
-
1 tsp salt
-
½ tsp black pepper
For the Tomato Stew
-
2 tbsp olive oil (divided)
-
2 tbsp tomato paste
-
28 oz crushed tomatoes
-
1 tbsp honey
-
1 tbsp preserved lemon
-
1 cup chicken or vegetable stock
-
Fresh cilantro (for garnish)
Instructions
-
In a large bowl, gently combine all meatball ingredients. Chill for 15–30 minutes.01
-
Roll into 1.5-inch balls. Heat 1 tbsp oil in a Dutch oven over medium-high heat. Brown meatballs in batches for 5–7 minutes per batch. Transfer to a plate.02
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Add remaining 1 tbsp oil to the pot. Sauté reserved onion for 5–7 minutes. Add remaining garlic and cook for 1 minute.03
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Stir in tomato paste and toast for 1 minute. Add crushed tomatoes, honey, preserved lemon, and stock. Scrape up browned bits.04
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Return meatballs to the pot. Simmer, partially covered, for 25–30 minutes on low heat. Garnish with cilantro before serving.05
