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Flavorful Moroccan Lamb Meatball Tagine with Spiced Tomato Sauce

Moroccan lamb meatball tagine - featured image
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Juicy and tender Moroccan lamb meatballs simmered in a warm, spiced tomato sauce with hints of cinnamon and cumin. This easy and comforting dish is perfect for weeknights or dinner parties.

Ingredients

Scale
  • 1 pound ground lamb
  • 1 small onion, finely grated
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • Salt and freshly ground black pepper, to taste
  • 1 large egg
  • 1/4 cup breadcrumbs (optional)
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 (14 oz) can crushed tomatoes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper, to taste
  • 1/2 cup water or lamb broth
  • Fresh cilantro or parsley for garnish

Instructions

  1. In a large bowl, combine ground lamb, grated onion, minced garlic, parsley, cumin, coriander, cinnamon, salt, pepper, egg, and breadcrumbs if using. Mix gently until combined, about 5 minutes.
  2. Shape the mixture into small meatballs about 1 to 1.5 inches in diameter, yielding 18-20 meatballs. Keep hands slightly wet to prevent sticking.
  3. Heat olive oil in a skillet or Dutch oven over medium heat. Brown meatballs in batches for 4-5 minutes per batch until golden on all sides but not fully cooked. Remove and set aside.
  4. In the same pan, sauté chopped onion over medium heat until soft and translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add cumin, smoked paprika, cinnamon, cayenne, salt, and pepper. Stir constantly for 1 minute to toast spices.
  6. Pour in crushed tomatoes and water or broth. Stir well, scraping browned bits from the pan.
  7. Bring sauce to a gentle simmer, return meatballs to the pan, nestle into sauce, cover, and cook over low heat for 20-25 minutes, stirring occasionally.
  8. Check seasoning and adjust salt or spices as needed. Garnish with fresh cilantro or parsley before serving.

Notes

For gluten-free, omit breadcrumbs or substitute with almond flour. Use fresh ground spices for best flavor. If sauce thickens too much, add water or broth to loosen. Browning meatballs in batches prevents steaming and locks in moisture. Simmer gently to keep meatballs tender.

Nutrition

Keywords: Moroccan, lamb meatballs, tagine, spiced tomato sauce, cumin, cinnamon, easy dinner, comfort food

Find it online: https://evabake.com/flavorful-moroccan-lamb-meatball-tagine-recipe-easy-spiced-tomato-sauce/