Moroccan Lamb Meatballs (in A Sweet Tomato Sauce) Recipe

I present Moroccan Lamb Meatballs simmered in a sweet tomato and raisin sauce with Ras el Hanout, where spiced depth meets bright sweetness and the dish is ideal over rice or couscous.

I made these Moroccan Lamb Meatballs one rainy evening, half curious, half stubborn. Using ground lamb give them this rich, slightly gamey backbone, and a kiss of ras el hanout turns ordinary into something that makes you pause.

They’re not the sweet, sleepy stew you expect, more like Spiced Lamb Meatballs that quietly argue with your taste buds, in a very good way. I won’t tell you everything here, but expect contrasts and a few surprising bites.

If you like bold, a little messy, and low-fuss food that teaches you something, you’ll want to try these.

Ingredients

• Rich in protein and fat, juicy meat, makes meatballs deeply savory and hearty.
• North African spice mix, warm floral perfume, adds complex earthy sweet and spicy notes.
• Provide vitamin C, fiber and acidity it balances richness with bright tomato tang.
• Sweet, chewy, add pockets of sugar, give sauce a subtle caramelized note.
• Salty sour punch, concentrated lemon peel flavor, it lifts savory lamb dishes big time.
• Quick absorbing grain, mostly carbs for energy, fluffy base soaks up sauce.
• Toasty crunch, healthy fats and protein, its adds texture and nutty aroma on top.
• Bright herb finish, vitamins, cuts richness and makes dish smell fresh and green.

Ingredient Quantities

• 1 lb (450 g) ground lamb, preferably 80/20 but use what you got
• 1 medium onion, divided
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 large egg
• 1/2 cup fresh breadcrumbs or 1 slice day old bread, torn and squeezed
• 1 tsp ras el hanout
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 1 can (14 oz / 400 g) crushed tomatoes
• 2 tbsp tomato paste
• 1 cup low sodium chicken or beef stock
• 1/2 cup golden raisins
• 1 tbsp honey or brown sugar
• 1 tbsp fresh lemon juice
• 1 preserved lemon rind, finely chopped (optional)
• 2 tbsp chopped cilantro for garnish
• 2 tbsp toasted slivered almonds for garnish (optional)
• 2 cups couscous or rice for serving

How to Make this

1. Prep stuff first: pour 1 cup hot low sodium stock over the 1/2 cup golden raisins and let them plump for 10 minutes, chop the parsley and cilantro, mince garlic, and divide the onion — grate or very finely chop half for the meatballs and dice the other half for the sauce.

2. Make the meatball mix: in a bowl combine 1 lb ground lamb, the grated half onion, 2 garlic cloves minced, 1/4 cup chopped parsley, 1/4 cup chopped cilantro, 1 large egg, 1/2 cup fresh breadcrumbs (or squeezed torn day old bread), 1 tsp ras el hanout, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, 1/4 tsp cayenne if using, 1 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands just until combined, dont overwork it or the meatballs get tough.

3. Shape and chill: form the mix into golf ball size meatballs (about 1 to 1 1/2 inch) and place on a plate, cover and chill 10 minutes if you have time it helps them hold together.

4. Brown the meatballs: heat 2 tbsp olive oil in a large skillet over medium high, brown meatballs in batches without crowding, about 2-3 minutes per side to get a nice crust, transfer to a plate. Dont worry if they arent cooked through, they finish in the sauce.

5. Build the sauce in the same pan: add the remaining 1 tbsp olive oil, cook the diced half onion until soft about 5 minutes, add 1 minced garlic clove and cook 30 seconds, stir in 2 tbsp tomato paste and cook 1 minute to deepen the flavor, then pour in one 14 oz can crushed tomatoes and 1 cup stock, add the plumped raisins, 1 tbsp honey or brown sugar, and the finely chopped preserved lemon rind if using.

6. Deglaze and simmer: scrape up any browned bits from the pan, bring the sauce to a gentle simmer, taste and season with a little extra salt or pepper if needed.

7. Finish cooking the meatballs: nestle the browned meatballs into the simmering sauce, cover and cook gently 15-20 minutes until meatballs are cooked through (no pink inside or an internal temp of about 160 F). Avoid a rolling boil or the meatballs will fall apart.

8. Brighten and finish: stir in 1 tbsp fresh lemon juice and a little chopped cilantro, let the sauce rest off the heat for a few minutes so flavors marry, taste and adjust sweetness or salt.

9. Serve: cook 2 cups couscous or rice according to package directions while the sauce simmers (quick couscous trick: boil 2 cups stock or water, stir in 2 cups couscous, cover and remove from heat 5 minutes then fluff), spoon meatballs and plenty of sweet tomato raisin sauce over the couscous or rice and sprinkle with 2 tbsp chopped cilantro and 2 tbsp toasted slivered almonds if you like.

Equipment Needed

1. Cutting board and a sharp chef’s knife, for chopping the parsley cilantro and dicing the onion (keep one half finely grated).

2. Box grater or microplane, to grate the onion and zest or finely grate preserved lemon rind if using.

3. Large mixing bowl, for the meatball mix; your hands work best for gentle mixing, dont overwork it.

4. Measuring cups and spoons (and a kitchen scale if you want to be exact).

5. Large skillet or sauté pan with a lid, preferably heavy bottom so meatballs brown nicely and you can simmer the sauce in the same pan.

6. Wooden spoon or heatproof spatula, plus a slotted spoon or tongs to turn and transfer meatballs without breaking them.

7. Small bowl or heatproof cup for soaking the raisins, and a plate for chilling the formed meatballs.

8. Medium saucepan with lid for cooking couscous or rice, plus a fork to fluff couscous.

9. Can opener and an instant read thermometer (optional but handy to check meatball temp around 160 F).

FAQ

Moroccan Lamb Meatballs (in A Sweet Tomato Sauce) Recipe Substitutions and Variations

• Ground lamb: swap with ground beef 80/20 for similar richness; ground pork for a slightly sweeter fattier bite; ground turkey or chicken if you want it leaner, just add a tablespoon olive oil so it does not dry out; or use a plant based ground, boost the spices so it does not taste bland.
• Ras el hanout: use baharat or garam masala for that warm spice profile; mix 1 tsp cumin, half tsp cinnamon, 1 tsp smoked paprika and a pinch of allspice if you want a quick homemade stand in; mild curry powder also works in a pinch.
• Golden raisins: substitute chopped dried apricots for chewy fruitiness; use currants or sultanas for a similar small sweet pop; dried cherries or chopped figs add a deeper sweet tang.
• Preserved lemon rind: if you do not have it use fresh lemon zest plus a pinch of kosher salt and a splash of lemon juice to mimic the bright salty tang; chopped capers or green olives will give a briny hit; or stir in a teaspoon of lemon juice and extra honey to balance the flavors.

Pro Tips

1) dont overwork the meat — mix just until combined, then chill the balls for a bit so they firm up. Use wet hands or a small cookie scoop for even size, and if your lamb is super lean add a tablespoon of olive oil or a little finely chopped bacon to stop them drying out.

2) Brown properly and dont crowd the pan. A good crust gives flavor, and all those browned bits are gold when you deglaze the pan with a splash of the raisin-soaking liquid or stock, scrape them up and into the sauce.

3) Plump the raisins longer if you want them juicier, and save the soaking liquid to deepen the sauce. Always taste and tweak: more lemon or a pinch of salt will cut sweetness, a touch more honey softens acidity, so adjust at the end.

4) Make ahead and texture tips: shape and freeze meatballs on a tray then bag them for quick weeknight dinners, or brown then freeze. Toast the slivered almonds right before serving so they stay crisp, and cook couscous in stock not water for an easy flavor boost.