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

By á-2478

Ingredients

• 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

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

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.