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Moroccan-Style Mini Meatballs in Tomato Sauce with Eggs and Flatbread


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  • 2 pounds ground lamb
  • Salt and pepper
  • 1/2 cup very finely chopped flat-leaf parsley
  • 6 cloves garlic, very finely chopped
  • 1 tablespoon grated lemon peel
  • 1 tablespoon chili powder (about a palmful)
  • 1 tablespoon sweet paprika (about a palmful)
  • 1 tablespoon ground cumin (about a palmful)
  • 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
  • 1 onion, very finely chopped
  • 1 cup chicken stock
  • One 28-ounce can fire-roasted diced or crushed tomatoes
  • A pinch ground cloves
  • A pinch ground cinnamon
  • 4 eggs (optional)
  • Warm flatbreads, for dunking


Servings 4
Preparation time 10mins
Cooking time 40mins


Step 1

1.Preheat the oven to 400°. Line a baking sheet with parchment. Combine the lamb with liberal amounts of salt and pepper, the parsley, two-thirds of the garlic, the lemon peel, chili powder, paprika and cumin to form 1 1/4-inch meatballs (makes about 65). Drizzle with EVOO and roast on the prepared baking sheet until browned, about 10 minutes.

Meanwhile, in a skillet with high sides or a dutch oven, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the onion and remaining garlic and cook until softened, 5 to 6 minutes; season with salt and pepper. Add the chicken stock and tomatoes and bring to a boil; season with the cloves and cinnamon. Cook until thickened, about 10 minutes. Slide in the meatballs and simmer for 5 minutes.

Immediately pour the sauce and meatballs into bowls and crack in the eggs, if using. Cover tightly with a plate and let stand for 3 minutes to cook the eggs. Serve with the flatbreads.

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