Moroccan Lamb Meatballs with Cauliflower Rice

Ingredients

• 454 g (1 pound)ground lamb
• 2 clovesgarlic, finely grated
• 1yellow onion, finely grated
• 5 ml (1 tsp)smoked paprika
• 2.5 ml (1/2 tsp)cumin
• 2.5 ml (1/2 tsp)ground coriander
• 1.25 ml (1/4 tsp)cinnamon
• 60 ml (1/4 cup)chopped coriander
• 1egg
• to tastesalt and pepper
• a few tablespoons (about 45 ml)olive oil
• 1/2yellow onion, diced
• 2 clovesgarlic, minced
• 60 ml (1/4 cup)harissa paste
• 397 g (14 oz)crushed tomatoes
• 60 ml (1/4 cup)water
• to tastesalt and pepper
• 950 ml (4 cups)riced cauliflower, shop-bought or homemade
• 75 ml (1/2 cup)slivered almonds
• 3scallions, sliced
• to tastesalt and pepper

Instructions

1. 1

   Heat the grill

   Preheat the oven grill to high.

2. 2

   Mix the meatballs

   Put all the meatball ingredients in a large bowl and stir to combine, using your hands to mix everything thoroughly.

3. 3

   Shape the meatballs

   Form the mixture into golf-ball-sized meatballs and arrange them on a baking tray.

4. 4

   Broil the meatballs

   Grill for about 7 minutes, or until browned on top. Turn them over and grill for about 5 minutes more to brown the other side, then remove from the oven.

5. 5

   Soften the onion

   Set a pan over medium heat and add a few tablespoons of olive oil. Add the diced onion and cook for about 6 minutes, until softened.

6. 6

   Cook the aromatics

   Add the minced garlic and cook for 1 minute. Stir in the harissa paste and cook for about 3 minutes, stirring.

7. 7

   Simmer the sauce

   Add the crushed tomatoes and water, then bring the sauce to a simmer. Taste it and add salt and pepper as needed.

8. 8

   Finish the meatballs

   Add the cooked meatballs to the sauce, along with any juices on the baking tray. Stir to combine and simmer together for about 30 minutes.

What are Moroccan lamb meatballs?

These are lamb meatballs seasoned with warm spices and coriander, then simmered in a tomato sauce enriched with harissa. The recipe draws on North African flavours, while the cauliflower rice makes a lighter-tasting base for the rich, spiced sauce.

Grilling the meatballs before simmering gives them colour and lets them finish cooking gently in the sauce. The almonds and scallions add crunch and freshness to the cauliflower rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 545 calories, 30g protein, 20g carbs, 39g fat.

The lamb and olive oil contribute most of the fat, while the lamb and egg provide most of the protein. Cauliflower and tomatoes supply much of the carbohydrate, with almonds adding some more; serve with extra vegetables or a crisp salad for a balanced plate.

Building flavour in the meatballs

Grated onion: its fine texture distributes through the lamb and helps keep the mixture moist. Grating the garlic finely also spreads its flavour evenly.

Ground spices: smoked paprika, cumin, coriander and cinnamon bring savoury warmth. Mix them thoroughly with the lamb so each meatball is seasoned throughout.

Getting a good sear

High heat: arrange the meatballs on a tray with space around them so the grill can brown their surfaces. Watch them closely, as grill strength and meatball size can affect how quickly they colour.

Turn carefully: after about 7 minutes, brown the other side for about 5 minutes. They will continue cooking in the sauce, so keep to the recipe’s simmering stage rather than relying on browning alone.

Making the harissa sauce

Onion and garlic: cook the diced onion for about 6 minutes until soft, then give the garlic just 1 minute so it does not burn.

Harissa: stir it in and cook for about 3 minutes before adding the tomatoes and water. Harissa varies in heat and saltiness, so taste the sauce before seasoning.

The final simmer

Sauce consistency: once the meatballs are added, let the sauce simmer gently for about 30 minutes. A steady, gentle simmer helps the flavours mingle without breaking the meatballs apart.

Tray juices: pour in the juices collected on the baking tray along with the meatballs. They carry extra flavour into the tomato sauce.

Serving with cauliflower rice

Cauliflower rice: serve the meatballs and sauce over the riced cauliflower, with sliced scallions and slivered almonds for contrast. The provided method does not specify how to cook the cauliflower rice, so prepare it separately to your preference.

A simple salad or cooked greens can round out the meal without competing with the harissa sauce.

Recipe notes & tips

• Grate the onion finely so it blends into the meatball mixture.
• Shape the meatballs to a similar size so they brown at roughly the same rate.
• Keep an eye on the tray under the high grill, especially during the first 7 minutes.
• Taste the sauce after adding the tomatoes and water, then adjust the salt and pepper.
• Add the meatball tray juices to the sauce rather than leaving them behind.

Variations

• Adjust the heat: use less harissa for a milder sauce.
• Add fresh herbs: finish with extra chopped coriander for a brighter flavour.
• Change the base: serve the meatballs with couscous or rice instead of cauliflower rice.
• Add vegetables: serve with roasted aubergine or courgette alongside.
• Use another mince: try beef mince, adjusting the cooking as needed for the meatballs.

Common mistakes to avoid

• Crowding the tray: leave space between meatballs so their surfaces can brown.
• Skipping the turn: brown the other side for about 5 minutes as directed.
• Burning the garlic: add it after the onion has softened and cook for only 1 minute.
• Adding harissa too late: cook it with the onion and garlic for about 3 minutes to develop its flavour.
• Boiling the sauce hard: keep it at a simmer while the meatballs cook for about 30 minutes.

How to store

Refrigerate leftover meatballs and sauce in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened; store the cauliflower rice separately if possible.

Frequently asked questions