I like these Special Moroccan Meatballs in Spicy Sauce with Zoodles recipe for several reasons: it adds plenty of veggies to your day, you can make it in bulk and freeze, it’s warming, it’s made with lamb mince, comforting and contains plenty of anti-inflammatory spices. You can easily make it gluten-free by using gluten-free breadcrumbs or paleo by removing the breadcrumbs altogether. Try it out, and let me know what you think.
Special Moroccan Meatballs in Spicy Sauce with Zoodles
Print RecipeIngredients
- TO MAKE THE MEATBALLS:
- 500 grams lamb mince
- 2 eggs
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- Pinch cayenne pepper
- Several rounds cracked pepper
- ¼ cup parsley, finely chopped
- ½ cup breadcrumbs
- 1 teaspoon olive oil
- TO MAKE THE SAUCE:
- 1 teaspoon olive oil
- ½ cup onion, finely diced
- 2 sprigs rosemary leaves, stalks removed
- 1 teaspoon ground cumin
- ¼ teaspoon cinnamon
- Pinch cayenne pepper
- 1 jar passata (700g)
- Several rounds cracked pepper
- TO MAKE THE ZUCCHINI NOODLES:
- 2 zucchinis
- Roast flaked almonds to garnish (optional)
Instructions
1. Mix 1 tablespoon garlic, eggs, cumin, paprika, cinnamon, cayenne pepper, pepper, parsley, breadcrumbs and lamb mince together in a mixing bowl. Shape the meat into ping-pong sized balls.
2. Grease the baking dish with olive oil, and put the meatballs onto it, spaced evenly. Place beneath a grill, and cook, turning once, until the meatballs are well browned, approximately 3-4 minutes on each side. Turn the oven to 200 degrees.
3. Add oil to a saucepan over medium-high heat. Then add onion and cook for 2-3 minutes. Turn heat to low and add rosemary, cumin, cinnamon and cayenne and cook for another 1-2 minutes. Add the passata and bring to a boil. Simmer for 10 minutes.
4. Pour sauce over meatballs in the baking dish. Bake for 15 minutes until the meatballs are cooked through.
5. Meanwhile, toast almonds in a small frypan for 3-4 minutes. Remove and set aside (this step is optional).
6. Prepare the zucchini noodles. Cut lengthwise slices from zucchini using a vegetable peeler. You could then slice into even thinner strips with a sharp knife or just leave as is.
7. Bring water to boil in a medium saucepan. Add ‘zoodles’ and boil gently for 2-3 minutes until just tender. Make sure not to overcook, as they will fall apart. Place into a serving bowl.
8. Place meatballs and sauce over zoodles. Top with flaked almonds. Serve.
Notes:
Refrigerate one serve for the next day’s lunch—freeze remaining meatballs and sauce (without zucchini spaghetti).
Cooking Tips:
Adjust cooking time depending on meatball size. Small meatballs will dry out with a longer cooking time.
Variations:
- For a gluten-free dish, choose gluten-free breadcrumbs.
- For a vegetarian meal, replace mince with defrosted Quorn mince or tofu mince and reduce cooking time to prevent meatballs from drying out. Replace chicken stock with vegetable stock.
What’s good about this recipe?
Research has shown that many spices, including paprika, coriander, cumin and cayenne pepper possess anti-inflammatory, antioxidant and anti-cancer properties.
Rosemary has been found to have anti-bacterial, anti-inflammatory, and antioxidant functions. Rosemary extract has also been shown to be beneficial for managing pain as well as inflammation. A study involving patients with osteoarthritis and rheumatoid arthritis who received rosemary-based supplements experienced a significant reduction of pain and a decrease in their level of C-reactive protein, a marker for inflammation. Another study evaluated the benefits of rosemary alone in managing arthritis and found that rosemary oil effectively reduced the pain associated with arthritis.
Zucchini noodles are low in kilojoules. Add fiber, and another serving of vegetables. It’s also a great alternative to wheat spaghetti for people following a gluten-free or paleo diet.
