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Moroccan Spiral Meatball

Moroccan Spiral Meatball

A visually stunning and flavorful dish featuring juicy Moroccan-spiced meatballs nestled with zucchini and red pepper in a rich garlic-tomato sauce. This spiral-style bake is as beautiful as it is delicious—perfect for sharing at dinner parties or cozy family meals.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 portions
Course: Dinner, LUNCH
Cuisine: moroccan
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1/2 cup panko breadcrumbs use gluten-free if needed
  • 1/2 medium onion grated finely with juices
  • 500 g ground lamb or beef (1 lb)
  • 1 large egg room temperature
  • 2 cloves garlic minced
  • 1/4 cup fresh parsley finely chopped, plus extra for garnish
Moroccan Spice Mix
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika sweet, smoky, or regular
  • 1/4 tsp ground cinnamon
  • 1/4 tsp cayenne or black pepper for warmth
  • 3/4 tsp kosher salt
Vegetables
  • 2 medium-large zucchinis cut into 0.5-inch / 1.2 cm rounds
  • 1 large red bell pepper cut into chunky strips
  • 1/2 tbsp extra virgin olive oil plus more for drizzling
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Garlic Tomato Sauce
  • 2 cloves garlic pressed or finely minced
  • 2 1/2 tbsp tomato paste
  • 2 tbsp extra virgin olive oil
  • 1/2 cup warm water
  • pinch salt and pepper

Method
 

  1. Preheat oven to 200°C / 375°F (180°C fan).
  2. Toss zucchini and red pepper with olive oil, salt, and pepper. Set aside.
  3. Whisk tomato paste, olive oil, garlic, warm water, and seasoning into a pourable sauce.
  4. Mix breadcrumbs with grated onion (with juices), then add ground meat, egg, garlic, parsley, and spices. Combine gently with hands.
  5. Shape into 16 equal meatballs (~2½ tbsp each) and flatten slightly to match zucchini slices.
  6. In a 26 cm / 10.5-inch skillet or baking dish, arrange meatballs upright in a spiral, wedging zucchini and pepper between them.
  7. Pour sauce evenly over the spiral. Drizzle lightly with olive oil.
  8. Bake for 35 minutes until meatballs are browned and vegetables tender.
  9. Scatter with parsley and serve with flatbread, couscous, or rice.

Notes

Lamb gives depth while beef offers a milder flavor. Swap in eggplant, yellow squash, or carrots for zucchini. Adjust spices—extra cayenne for heat, more cinnamon for warmth. Build the spiral loosely for a more vibrant presentation.