Description
A flavorful Moroccan-inspired bake combining tender lamb meatballs seasoned with aromatic spices, arranged in spirals with zucchini and red bell pepper, baked to perfection, and served with a drizzled spiced tomato sauce and yogurt. This hearty dish offers a delightful blend of textures and vibrant tastes perfect for a cozy family meal.
Ingredients
Scale
Meatballs
- 1/2 cup panko breadcrumbs (use gluten-free if needed, or regular breadcrumbs)
- 1/2 onion, grated
- 500g / 1 lb lamb mince (or beef)
- 1 egg
- 2 garlic cloves, finely minced
- 1/4 cup finely chopped parsley, plus extra for garnish
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika (sweet or smoky)
- 1/4 tsp cinnamon powder
- 1/4 tsp cayenne pepper (or black pepper)
- 3/4 tsp cooking salt / kosher salt
Vegetables and Sauce
- 2 fat zucchinis / courgettes (around 5cm wide and 22cm long), cut into approximately 20 x 1.2 cm thick rounds
- 1 large or 1.5 regular red capsicum (bell pepper), cut into about 20 large chunks (5 x 2.5 cm)
- 1/2 tbsp extra virgin olive oil, plus extra for drizzling
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 garlic cloves, crushed
- 2 1/2 tbsp tomato paste
- 2 tbsp extra virgin olive oil
- 1/2 cup warm tap water
- 1/8 tsp salt
- 1/8 tsp pepper
To Serve
- Plain yogurt, thinned with a little water to make drizzle-able
- Flatbreads, rice (basmati recommended), couscous, or mash
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the grated onion, lamb mince, egg, minced garlic, chopped parsley, cumin, coriander, paprika, cinnamon, cayenne pepper, and kosher salt. Add the panko breadcrumbs last to bind the mixture. Mix everything thoroughly until well combined and set aside to let the flavors meld for a few minutes.
- Shape and Arrange Meatballs and Vegetables: Shape the meat mixture into small meatballs. On a baking dish or tray, arrange zucchini rounds and red capsicum pieces in a large spiral pattern. Place the meatballs in between the vegetable pieces to fill the spiral evenly.
- Prepare the Sauce: In a small bowl, mix together crushed garlic, tomato paste, extra virgin olive oil, warm water, salt, and pepper until smooth. Drizzle this mixture evenly over the arranged meatballs and vegetables, ensuring good coverage and flavor infusion.
- Bake the Dish: Preheat the oven to 190°C (375°F). Drizzle extra olive oil over the top of the spiral arrangement. Bake in the preheated oven for approximately 35 minutes, until the meatballs are cooked through and the vegetables are tender and slightly caramelized.
- Serve: Once baked, remove from the oven and garnish with additional chopped parsley. Serve warm with thinned plain yogurt drizzled on top and a side of flatbreads, basmati rice, couscous, or mashed potatoes to complement the dish.
Notes
- Use gluten-free breadcrumbs if you require a gluten-free dish.
- Lamb mince is preferred for authenticity, but beef can be used as a substitute.
- Ensure zucchinis are cut evenly into 1.2 cm thick rounds to cook uniformly.
- The cinnamon powder adds a unique warmth to the flavor, do not omit.
- The cayenne pepper amount is minimal to avoid spiciness but adds subtle depth.
- Thinning the yogurt with water makes it easier to drizzle over the dish for added creaminess.
- This dish pairs wonderfully with basmati rice or flatbreads to soak up the flavorful sauce.
