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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
