Moroccan Spiral Meatball is a dish that looks as stunning as it tastes—juicy spiced meatballs nestled between ribbons of zucchini and bold chunks of red pepper, all baked in a rich garlic-tomato sauce. This recipe isn’t just dinner; it’s a centerpiece. With layers of flavor from warm Moroccan spices, fresh herbs, and a silky sauce, it turns simple ingredients into a dish worthy of sharing. If you’re after a recipe that delivers both comfort and wow-factor, this Moroccan Spiral Meatball will earn a permanent place on your table.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Visually impressive – a spiral of vegetables and meatballs that doubles as edible art.
- Bold Moroccan flavors – cumin, coriander, cinnamon, and paprika bring warmth without overwhelming heat.
- Balanced and satisfying – tender meat, roasted vegetables, and savory sauce in every bite.
- Crowd-pleaser – perfect for dinner parties, family gatherings, or weeknight meals when you want something special.
- Versatile – easily swap lamb for beef, or adjust the spices to suit your taste.
Unlike ordinary baked meatballs, this version shines with its unique spiral arrangement and Moroccan-inspired seasoning that makes every bite layered with flavor and texture.
Ingredients Neede
For the Meatballs
- ½ cup panko breadcrumbs (gluten-free if needed; regular works too)
- ½ medium onion, grated finely to release its juices
- 500 g (1 lb) ground lamb or beef
- 1 large egg, room temperature
- 2 garlic cloves, minced
- ¼ cup finely chopped fresh parsley, plus extra for garnish
Moroccan Spice Mix
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika (sweet, smoky, or regular)
- ¼ tsp ground cinnamon (essential for depth)
- ¼ tsp cayenne or black pepper (just enough for warmth)
- ¾ tsp kosher or cooking salt
Vegetables
- 2 medium-large zucchinis (cut into 0.5-inch / 1.2 cm rounds)
- 1 large red bell pepper (or 1½ medium), cut into chunky strips
- ½ tbsp extra virgin olive oil, plus more for drizzling
- ¼ tsp salt and ¼ tsp pepper
Garlic Tomato Sauce
- 2 garlic cloves, pressed or finely minced
- 2½ tbsp tomato paste
- 2 tbsp extra virgin olive oil
- ½ cup warm water
- Pinch of salt and pepper
How to Make Moroccan Spiral Meatball
- Preheat the oven – Set to 200°C/375°F (180°C fan). This ensures your dish bakes evenly from the start.
- Prep the vegetables – In a large bowl, toss zucchini and bell pepper with olive oil, salt, and pepper. Coat evenly; this helps them roast instead of steaming. Set aside.
- Mix the sauce – In a small bowl or jug, whisk together tomato paste, olive oil, garlic, warm water, and a pinch of salt and pepper. The water thins the paste into a pourable sauce.
- Make the meatball mixture – In a mixing bowl, scatter breadcrumbs and grate the onion directly over them. This allows the onion juice to soften the crumbs. Add ground meat, egg, garlic, parsley, and Moroccan spice mix. Combine with your hands until evenly mixed, but don’t overwork—this keeps the meatballs tender.
- Shape the meatballs – Roll into 16 equal balls (about 2½ tbsp each). Gently flatten them to about 1.5 cm thick so they match the size of the zucchini slices.
- Assemble the spiral – In a 26 cm (10.5-inch) cast-iron skillet or baking dish, stand meatballs upright and wedge zucchini slices in between. Fill gaps with bell pepper pieces. Pack everything snugly, but don’t stress about perfection—the irregular spiral adds charm.
- Add the sauce – Pour the tomato-garlic sauce evenly over the meatball and vegetable spiral. Drizzle lightly with extra olive oil for richness.
- Bake – Place in the oven for 35 minutes, or until the meatballs are browned on top and cooked through, and the vegetables are tender.
- Serve – Scatter with extra parsley and spoon generously over flatbreads, couscous, or garlic rice.
Serving and Storage Tips
- Serving: Pair with warm pita or crusty bread to soak up the sauce, or serve alongside fluffy couscous or basmati rice. Add a fresh side salad with lemon vinaigrette to balance the richness.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently in the oven at 160°C/320°F or on the stovetop with a splash of water to loosen the sauce.
- Freezing: Assemble and freeze before baking for up to 2 months. Bake from frozen, adding 10 extra minutes.
Helpful Notes
- Lamb vs. Beef: Lamb adds depth and a hint of gamey richness, while beef offers a milder, family-friendly flavor.
- Vegetable swaps: Try eggplant, yellow squash, or even thin carrot slices in place of zucchini.
- Spice adjustments: For more heat, add extra cayenne. For a sweeter balance, increase the cinnamon slightly.
- Presentation tip: Build the spiral loosely so the colors of green zucchini, red pepper, and golden meat peek through beautifully once baked.
Moroccan Spiral Meatball
Ingredients
Method
- Preheat oven to 200°C / 375°F (180°C fan).
- Toss zucchini and red pepper with olive oil, salt, and pepper. Set aside.
- Whisk tomato paste, olive oil, garlic, warm water, and seasoning into a pourable sauce.
- Mix breadcrumbs with grated onion (with juices), then add ground meat, egg, garlic, parsley, and spices. Combine gently with hands.
- Shape into 16 equal meatballs (~2½ tbsp each) and flatten slightly to match zucchini slices.
- In a 26 cm / 10.5-inch skillet or baking dish, arrange meatballs upright in a spiral, wedging zucchini and pepper between them.
- Pour sauce evenly over the spiral. Drizzle lightly with olive oil.
- Bake for 35 minutes until meatballs are browned and vegetables tender.
- Scatter with parsley and serve with flatbread, couscous, or rice.
Notes
Conclusion
Moroccan Spiral Meatball isn’t just another meatball recipe—it’s a dish that transforms your dinner table into a feast for both the eyes and the taste buds. With fragrant spices, tender meat, roasted vegetables, and a silky tomato sauce, it’s hearty yet elegant, making it ideal for any occasion.
If you try this recipe, let us know how it turned out by leaving a comment and a star rating below. Don’t forget to share your spiral creations on Pinterest or Facebook—we’d love to see them! What vegetable swaps or spice tweaks did you try?
Frequently Asked Questions (FAQ)
Can I use beef instead of lamb?
Yes. Ground beef works beautifully if you prefer a milder flavor. Just be sure to choose beef with some fat (around 15–20%) so the meatballs stay juicy.
How do I make this gluten-free?
Use gluten-free panko breadcrumbs. Everything else in the recipe is naturally gluten-free.
Can I prepare this ahead of time?
Yes. Assemble the meatball spiral up to 24 hours in advance, cover tightly, and refrigerate. Add 5–10 extra minutes to the baking time if cooking straight from the fridge.
Is this recipe freezer-friendly?
Absolutely. You can freeze it unbaked (for fresher results) or freeze leftovers after baking. Reheat gently in the oven with a little splash of water or broth.
How thick should the sauce be?
The sauce should be pourable but not watery—thick enough to coat the back of a spoon. Baking will reduce and concentrate it further.