1/1 Photo of Moroccan Meatballs in Tomato Sauce
Serve with crusty bread, couscous, or rice to soak up leftover sauce. Moroccan paprika is slightly spicy, if yours isn't hot add a little cayenne.
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- 1Make Meatballs: Place lamb in a large bowl. Measure in 1 1/2 tsp paprika, 1 tsp cumin, half the chopped parsley, and 1 tsp salt. Mix to incorporate seasonings through meat. Roll meat into 1 inch balls and set aside.
- 2Make the Sauce: Turn on food processor and drop garlic through feed tube. Let machine run until garlic is chopped, then stop. Remove lid and scrape down sides of the bowl. Add teh drained toamtoes, olive oil, tomato paste, and onion. Add remaining 1 1/2 tsp paprika, 1 tsp cumin, 1/2 tsp salt, and remaining parsley. Process until nearly smooth. Scrape into a pan or deep skillet that is 10 inches across. Set over medium heat and bring to a boil. Cook 2-4 minutes and then remove from heat.
- 3Nestle meatballs into sauce in a single layer. Swirl pan gently to ensure that meatballs are covered with sauce. Set over medium heat with lid slightly ajar and cook 10-12 minutes, until meatballs are cooked through. Taste and add more salt if necessary. If sauce is very thick, add a bit of water. Serve.
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Nutritional Facts for Moroccan Meatballs in Tomato Sauce
Serving Size: 1 (298 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 565.9
- Calories from Fat 426
- Total Fat 47.4 g
- Saturated Fat 16.4 g
- Cholesterol 103.6 mg
- Sodium 336.6 mg
- Total Carbohydrate 10.0 g
- Dietary Fiber 2.6 g
- Sugars 4.9 g
- Protein 25.6 g