Moroccan Lamb Meatballs with Eggs and Chickpeas Recipe

Introduction

This Moroccan meatballs with eggs recipe offers a flavorful and comforting meal featuring tender lamb meatballs simmered in a spiced tomato sauce. Finished with runny eggs and fresh coriander, it’s perfect for a hearty lunch or dinner served with crusty bread.

Ingredients

• 1 onion, finely chopped
• 3 tbsp olive oil
• 50g fresh breadcrumbs
• 250g pack lean lamb mince
• ½ tsp ground cinnamon
• 5 eggs
• 2 garlic cloves, sliced
• 1 courgette, thickly sliced
• 2 x 400g cans chopped tomatoes
• 2 tsp honey
• ½-1 tsp ras el hanout spice mix
• 20g bunch coriander, mostly chopped
• 400g can chickpeas, rinsed and drained

Instructions

1. Step 1: Fry the onion in 1 tablespoon of olive oil over medium heat until soft, then remove from heat and allow to cool.
2. Step 2: In a bowl, mix the cooled onion with breadcrumbs, lamb mince, ground cinnamon, 1 egg, ½ teaspoon salt, and plenty of black pepper. Use wet hands to shape the mixture into about 24 small meatballs.
3. Step 3: Heat the remaining 2 tablespoons of olive oil in a shallow pan. Fry the meatballs for about 8 minutes, turning often, until evenly browned. Remove the meatballs and set aside.
4. Step 4: Add sliced garlic to the oil left in the pan and cook until softened. Add the courgette slices and fry for 1 to 2 minutes.
5. Step 5: Stir in chopped tomatoes, honey, ras el hanout spice, most of the chopped coriander, seasoning, and 2 tablespoons of water. Cook the sauce, stirring often, until it becomes pulpy and thickened.
6. Step 6: Add rinsed chickpeas and returned meatballs to the sauce. Make four hollows in the sauce and carefully crack in the remaining eggs.
7. Step 7: Cover the pan and cook over low heat for 4 to 8 minutes, until the eggs are just set to your liking.
8. Step 8: Scatter the dish with the remaining coriander and serve immediately with crusty bread for dipping into the sauce.

Tips & Variations

• Using wet hands when shaping the meatballs helps prevent sticking and keeps them tender.
• Try swapping lamb for beef or chicken mince if preferred.
• Adjust the ras el hanout quantity depending on how spicy you like your dish.
• For a vegetarian version, replace meatballs with spiced falafel balls and omit eggs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through, taking care not to overcook the eggs. For best texture, consume within one day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mince for the meatballs?

Yes, you can substitute lamb mince with beef, chicken, or turkey mince depending on your preference or dietary needs.

How can I tell when the eggs are cooked perfectly?

Cook the eggs until the whites are set but the yolks remain slightly runny, about 4 to 8 minutes covered on low heat. Adjust timing based on your desired yolk consistency.

Moroccan Lamb Meatballs with Eggs and Chickpeas Recipe

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★★★★★

4.8 from 133 reviews

• Author: Ethan
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A flavorful Moroccan-inspired dish featuring spiced lamb meatballs simmered in a rich tomato and chickpea sauce, topped with gently cooked eggs. This one-pan meal combines aromatic spices, tender meatballs, and vibrant vegetables for a comforting and hearty dinner served with crusty bread.

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Ingredients

Scale 1x2x3x

Meatballs

• 1 onion, finely chopped
• 3 tbsp olive oil
• 50g fresh breadcrumbs
• 250g lean lamb mince
• ½ tsp ground cinnamon
• 1 egg (for meatball mixture)
• ½ tsp salt
• Lots of pepper

Sauce and Garnish

• 2 garlic cloves, sliced
• 1 courgette, thickly sliced
• 2 x 400g cans chopped tomatoes
• 2 tsp honey
• ½–1 tsp ras el hanout spice mix
• 20g bunch coriander, mostly chopped
• 400g can chickpeas, rinsed and drained
• 4 eggs (remaining eggs for cooking in sauce)

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Instructions

1. Prepare the Onion: Fry the finely chopped onion in 1 tablespoon of olive oil over medium heat until soft and translucent, then remove from heat and allow it to cool.
2. Make the Meatball Mixture: In a mixing bowl, combine the cooled fried onion, fresh breadcrumbs, lamb mince, ground cinnamon, one egg, salt, and plenty of freshly ground black pepper. Mix thoroughly using your hands or a spoon.
3. Shape and Fry Meatballs: Wet your hands to prevent sticking and shape the mixture into about 24 small meatballs. Heat the remaining 2 tablespoons of olive oil in a shallow pan over medium heat. Fry the meatballs for about 8 minutes, turning frequently to brown evenly on all sides. Once browned, lift out and set aside.
4. Cook the Sauce Base: In the same pan with the leftover oil, add the sliced garlic and fry gently until softened. Add the thickly sliced courgette and fry for 1-2 minutes to slightly soften it.
5. Add Tomatoes and Spices: Pour in the canned chopped tomatoes, then stir in the honey, ras el hanout spice mix, three-quarters of the chopped coriander, and seasoning with salt and pepper. Add a couple of tablespoons of water to loosen the sauce. Cook the mixture, stirring occasionally, until it becomes pulpy and thickened.
6. Add Chickpeas and Meatballs: Stir the rinsed and drained chickpeas into the sauce. Return the browned meatballs to the pan to nestle in the sauce.
7. Cook Eggs in Sauce: Make 4 hollows in the sauce and carefully break the remaining eggs into these spaces. Cover the pan with a lid and cook on low heat for 4-8 minutes or until the eggs are set to your liking.
8. Garnish and Serve: Sprinkle the remaining coriander over the dish. Serve straight from the pan with crusty bread for scooping up the flavorful sauce and tender meatballs.

Notes

• Wet your hands before shaping the meatballs to prevent sticking.
• Adjust the ras el hanout spice amount to your heat preference.
• Cooking time for the eggs can be adjusted depending on whether you prefer soft or firm yolks.
• Serve with crusty bread or couscous for a complete meal.
• Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Moroccan

Keywords: Moroccan meatballs, lamb meatballs, eggs, chickpeas, ras el hanout, tomato sauce, one-pan meal