This hands-off Moroccan lamb meatball recipe comes together quickly and easily and it’s perfect for make-ahead meal prepping.
If you’re looking for something delicious to enjoy, I highly recommend my back pocket spaghetti and meatballs. This version uses lamb, almond meal instead of breadcrumbs, and plenty of spices and herbs to make up for the lack of garlic and onion.
It’s slathered with a quick no-cook red pepper and sundried tomato Romesco that gets super creamy in the blender and is the perfect complement to the spiced lamb. 
This hands off lamb meatball recipe comes together quickly and easily – you don’t even need to make the sauce on the stove! Both elements are fantastic for make-ahead meal prep. Just cook the pasta off the night you want to eat, or omit entirely if you’re watching your grains. If you’re not low FODMAP you can add 1 minced garlic clove and 1 minced shallot to the meatballs. The Romesco sauce really doesn’t need anything, but more garlic works there as well.
Click here for the Romesco sauce recipe.
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Moroccan Lamb Meatballs and Quick Romesco Sauce
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Flavorful lamb meatballs baked to perfection, topped with a vibrant romesco sauce. A quick and satisfying weeknight meal.
Ingredients
- 1 lbs (454 g) ground lamb
- 1/4 cup almond meal
- 1 large egg beaten
- 3 tbsp finely chopped fresh mint
- 1 tbsp (15 ml) tomato paste
- 1 tsp sea salt
- 1/4 tsp ground cumin
- 1/4 tsp ground ginger
- 1/4 tsp smoked paprika
- Pinch of cayenne
- Romesco spaghetti sauce
Instructions
- Preheat oven to 425°F (204°C). Line a baking sheet with parchment paper.
- In a medium mixing bowl, combine lamb, almond meal, egg, tomato paste, sea salt, cumin, ginger, paprika, and cayenne. Mix with clean hands until well combined, without breaking apart the meat. Form into 12 equal balls (about 2 tablespoons each).
- Arrange meatballs on the prepared baking sheet and bake until lightly browned and cooked through (about 20 minutes).
- Bring a large pot of salted water to a boil. Cook pasta according to package directions and drain.
- Make the sauce.
- Assemble the dish: Divide spaghetti between four bowls. Top with romesco sauce and meatballs. Garnish with fresh mint and serve remaining sauce on the side.
Notes
- To prevent the meatballs from becoming dry, avoid overmixing the meat. Gently combine the ingredients until just mixed.
- For a spicier kick, add a bit more cayenne pepper or a pinch of red pepper flakes.
- Leftover meatballs and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 35
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
Can I add garlic to the Moroccan lamb meatballs?
Yes, if you’re not following a low FODMAP diet, you can add 1 minced garlic clove and 1 minced shallot to the meatball mixture for extra flavor.
What can I use instead of almond meal in the lamb meatballs?
If you don’t have almond meal, you can substitute it with breadcrumbs, but this will alter the texture and flavor of the meatballs.
How do I make the Romesco sauce creamier?
To achieve a creamier texture in the Romesco sauce, you can blend it longer until smooth or add a little extra olive oil to the mixture.
