Moroccan Spiced Lamb Meatballs in Cumin Coriander Spiced Tomato Sauce Recipe

Moroccan Spiced Lamb Meatballs in Cumin Coriander Spiced Tomato Sauce

Recipe provided by Quinz Restaurant

Skill Level: Intermediate
Yield: approximately 32 meatballs, serves about 6
Total Time: 1 hour 10 minutes
Preparation: 40 minutes
Cooking: 30 minutes

Ingredients

Meatballs:

• 2 1/2 pounds ground lamb
• Spice Blend (recipe below)
• 1 egg
• 1/2 cup ketchup

Sauce for Meatballs:

• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon minced shallots
• 2 cinnamon sticks
• 1 tablespoon toasted ground cumin
• 1 tablespoon toasted ground coriander
• 4 cups tomato puree
• 1 cup vegetable or chicken broth
• Salt and freshly ground black pepper
• 1 tablespoon thinly sliced mint leaves
• 1 tablespoon minced Italian parsley leaves
• Toasted slivered almonds for garnish
• Fresh chopped mint leaves for garnish
• Warm pita wedges, for serving

Spice Blend:

• 1 tablespoon toasted ground coriander
• 1 tablespoon toasted ground cumin
• 1 teaspoon curry powder
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 3/4 teaspoon ground mustard
• 3/4 teaspoon paprika
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• Salt and freshly ground black pepper

To toast spices, warm them in a dry skillet over low heat until fragrant.

Instructions

1. Meatballs: Preheat your oven to 350F. In a large bowl, gently combine the ground lamb, Spice Blend, egg, and ketchup, being careful not to overmix. Shape into balls weighing about 1 1/4 ounces each (roughly ping-pong ball size). Arrange on a large baking sheet and bake for about 20 minutes.
2. Sauce: In a large saucepan over medium heat, heat the olive oil and saut the onions until soft. Add garlic, shallots, cinnamon sticks, toasted cumin, and toasted coriander; cook on low for 3-4 minutes. Pour in tomato puree and bring to a boil. Add stock, then season with salt, pepper, mint, and parsley. Simmer for about 10 minutes, then remove cinnamon sticks.
3. To Serve: Add baked meatballs to the sauce and warm through. Spoon sauce onto plates, top with five meatballs per serving, and garnish with toasted slivered almonds, fresh mint, and warm pita wedges.

Spice Blend Preparation

In a medium bowl, combine all spices. Season with salt and pepper to taste.

This chef-contributed recipe is designed for professional kitchens and has not been tested for home use. Transport yourself to Morocco with these aromatic, tender lamb meatballs simmering in a richly spiced tomato sauceperfect for impressing guests and igniting your passion for bold flavors!