Moroccan Spiced Lamb Meatballs

Moroccan Spiced Lamb Meatballs

Julia

Transport your dinner table to the vibrant souks of Marrakech with these aromatic Moroccan spiced lamb meatballs. This naturally gluten-free dish combines ground lamb with a symphony of warm spices—cumin, coriander, cinnamon, and paprika—creating meatballs that are tender, juicy, and bursting with flavor. Each bite delivers the perfect balance of savory meat and exotic seasoning that defines North African cuisine.

The meatballs simmer gently in a rich tomato sauce infused with garlic, ginger, and a touch of honey, which adds depth and a subtle sweetness that complements the robust lamb. Fresh cilantro and a hint of lemon juice brighten the sauce, while the long, slow simmer ensures the meatballs absorb all those beautiful flavors. This is comfort food with a passport—warming, satisfying, and utterly delicious.

Perfect for a cozy weeknight dinner or elegant enough for entertaining, these meatballs pair beautifully with cauliflower rice, roasted vegetables, or a simple green salad to keep the meal gluten-free. The leftovers (if there are any!) taste even better the next day as the flavors continue to meld. Whether you're following a gluten-free diet or simply craving something different, this dish proves that healthy eating never has to be boring.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

55 minutes
None servings
485 calories
Fat 32.00g
Carbs 18.00g
Protein 34.00g

Ingredients

1.5 lbsground lamb
1 mediumyellow onion, finely chopped, divided
1/4 cupfresh parsley, chopped
4 Nonegarlic cloves, minced, divided
2 tspground cumin
1 tspground coriander
1/2 tspground cinnamon
1 tsppaprika
1/4 tspcayenne pepper
1.5 tspsalt, divided
1/2 tspblack pepper, freshly ground
1 largeegg, beaten
2 tbspolive oil
1 tbspfresh ginger, grated
28 ozcrushed tomatoes, canned
2 tbsptomato paste
1 tbsphoney
1/2 cupchicken broth, gluten-free
1/4 cupfresh cilantro, chopped
2 tbsplemon juice, freshly squeezed

Equipment

Wooden spoon
large mixing bowl
measuring cups and spoons
grater
knife and cutting board
large deep skillet or Dutch oven with lid
plate or baking sheet
tongs or slotted spoon

Ancestral Diet

Perfectly suited to the Ancestral Diet with its focus on grass-fed meat, vegetables, and natural spices. The recipe excludes grains, legumes, and processed foods while highlighting whole, unprocessed ingredients that mirror hunter-gatherer nutrition.

Anti-Inflammatory Diet

An excellent anti-inflammatory choice featuring nutrient-rich ingredients like garlic, ginger, and herbs that naturally combat inflammation. The use of olive oil, fresh herbs, and lean protein supports the diet's focus on reducing inflammatory markers.

Gluten-Free Diet

Naturally gluten-free, this recipe uses whole food ingredients like lamb, tomatoes, and spices without any gluten-containing grains. The recipe specifically mentions being gluten-free and can be served with cauliflower rice for added compliance.

Paleo Diet

This recipe perfectly aligns with Paleo principles, using grass-fed lamb, fresh vegetables, and whole spices while avoiding grains, legumes, and processed ingredients. The dish emphasizes nutrient-dense, unprocessed ingredients that would have been available to hunter-gatherers.

Primal Diet

Fully compliant with Primal Diet guidelines, featuring grass-fed lamb, non-starchy vegetables, healthy fats from olive oil, and whole food spices. The recipe avoids grains and processed ingredients while emphasizing nutrient-dense, whole food components.

Instructions

1

In a large mixing bowl, combine the ground lamb, half of the chopped onion, parsley, half of the minced garlic, cumin, coriander, cinnamon, paprika, cayenne pepper, 1 teaspoon of salt, black pepper, and the beaten egg.

2

Mix the ingredients together with your hands until just combined, being careful not to overmix which can make the meatballs tough.

2 min
3

Form the mixture into meatballs about 1.5 inches in diameter (approximately 20-24 meatballs). Place them on a plate or baking sheet.

8 min
4

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering, about 2 minutes.

2 min
5
8 min

Working in batches if necessary, brown the meatballs on all sides, about 6-8 minutes total. They don't need to be cooked through, just nicely browned. Transfer to a plate.

6
5 min

In the same skillet, add the remaining chopped onion and cook until softened, about 4-5 minutes, stirring occasionally.

7
1 min

Add the remaining minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant, stirring constantly.

8
1 min

Stir in the tomato paste and cook for 1 minute, stirring to coat the onions.

9
3 min

Add the crushed tomatoes, chicken broth, honey, and remaining 1/2 teaspoon of salt. Stir to combine and bring to a simmer.

10

Gently nestle the browned meatballs into the tomato sauce, spooning some sauce over the top of each meatball.

1 min
11
25 min

Reduce heat to medium-low, cover the skillet, and simmer for 20-25 minutes until the meatballs are cooked through and the sauce has thickened slightly.

12

Remove from heat and stir in the fresh cilantro and lemon juice. Taste and adjust seasoning if needed.

1 min
13

Serve the meatballs hot with the sauce spooned over top, garnished with additional cilantro if desired.

Frequently Asked Questions