Ingredients
Scale
- 1 pound ground lamb or beef
- ¼ onion, grated
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh cilantro, chopped
- 1 tsp paprika
- ½ tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ½ tsp ginger powder (optional)
- 2 garlic cloves, grated
- 2½ Tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, finely chopped
- 1½ tsp paprika
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ½ tsp pepper
- ½ tsp cumin
- 1 tsp coriander
- ¼ tsp ginger powder or 1 tsp fresh grated ginger (optional)
- ¼ tsp cayenne
- Salt to taste
- 1 Tbsp tomato paste
- 1½ cup grated tomatoes
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh cilantro, chopped
- ¼ cup water
- 3-4 eggs (optional but highly recommended)
Instructions
- In a large bowl, combine ground meat with grated onion, herbs, and spices. Mix until just combined and form into meatballs. Chill while preparing the sauce.
- Heat olive oil in a skillet over medium-high heat; sauté diced onions until golden brown. Add chopped garlic and cook for another minute.
- Mix all powdered spices in a small bowl; add to onions along with tomato paste and cook briefly.
- Stir in grated tomatoes and season; simmer for 25-30 minutes.
- Add chilled meatballs to the sauce; cover and cook for 10-15 minutes until done.
- Optional: Create wells for eggs in the sauce and crack eggs in before covering until cooked.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 3 meatballs (approximately 150g)
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg