Soft Moroccan-spiced lamb meatballs arranged in a striking spiral with zucchini and capsicum, baked in a bubbling garlicky tomato sauce. Serve straight from the pan with flatbreads or couscous.
parsleyfinely chopped, plus extra for garnish¼ cups
cumin1 tsp
coriander1 tsp
paprikaregular/sweet1 tsp
cinnamon¼ tsp
cayenneor black pepper¼ tsp
saltcooking/kosher salt¾ tsp
zucchinifat zucchinis (5cm/2″ wide, 22cm/9″ long), cut into ~20 x 1 cm / 0.4″ thick rounds2
red capsicum (bell pepper)large or 1 1/2 regular, cut into ~20 large-ish chunks 5 x 2.5 cm / 1 x 2″1
extra virgin olive oilplus extra for drizzling to bake½ tbsp
salt and peppereach¼ tsp
More like this
garlic clovescrushed using garlic press2
tomato paste2½ tbsp
extra virgin olive oilfor tomato sauce2 tbsp
warm tap water½ cup
salt and peppereach, for sauce1/8 tsp
yogurtthinned with a little water so it's drizzle-able~1 cupest.
flatbreads, bread, or couscousfor serving~4-6est.
Steps
1
Toss the grated onion with panko, then add the remaining meatball ingredients and all the Moroccan spice mix. Form 16 meatballs slightly wider than the zucchini rounds, shaped a bit flattened so they'll shrink slightly during baking.
2
Stand the meatballs upright in a 26cm round baking pan, arranging them loosely with enough space between them so they brown properly. Tuck the capsicum pieces between the meatballs without covering them. Pour the tomato sauce over everything and drizzle with a little olive oil.
3
Bake at 200°C/375°F (180°C fan) for 35 minutes until the meatballs are cooked through and the sauce is bubbling. Serve straight from the pan with all the sauce, accompanied by flatbreads, couscous, rice, or other sides.
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