Moroccan Meatball and Lentil Bake with Company
Transport your taste buds to the bustling streets of Morocco with this irresistible Moroccan Meatball and Lentil Bake. A vibrant blend of tender meatballs made with ground beef or lamb, spiced to perfection with cumin, coriander, and cinnamon, is nestled in a rich, smoky tomato and harissa sauce studded with hearty lentils. This one-pan wonder is baked to perfection, offering a delightful balance of bold flavors and comforting textures. Ready in just over an hour, it's an ideal dish to impress company or to transform an ordinary dinner into something extraordinary. Serve it with couscous, rice, or crusty bread for a complete meal that’s as satisfying as it is exotic. Perfect for fans of globally inspired cuisine, this recipe is loaded with protein, infused with warm Moroccan spices, and bursting with flavor in every bite.
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Recipe Information
Ingredients
- 500 g ground beef or lamb
- 400 g cooked lentils
- 400 g canned diced tomatoes
- 1 medium yellow onion
- 3 pieces garlic cloves
- 50 g breadcrumbs
- 1 large egg
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 0.5 tsp ground cinnamon
- 1 tbsp harissa paste
- 15 g fresh parsley
- 2 tbsp extra virgin olive oil
- 200 ml chicken or vegetable stock
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat the oven to 180°C (350°F).
Finely dice the onion and mince the garlic cloves. Divide into two portions for separate use.
In a large mixing bowl, combine the ground beef or lamb, breadcrumbs, egg, half the garlic, ground cumin (1 tsp), ground coriander, cinnamon, salt (0.5 tsp), and pepper. Mix until well combined.
Roll the mixture into small meatballs, about 2-3 cm in diameter. This should make around 18-20 meatballs.
Heat 1 tablespoon of olive oil in a large oven-safe skillet or deep pan over medium heat. Sear the meatballs on all sides until browned, about 5 minutes. Remove the meatballs and set aside.
In the same pan, heat the remaining 1 tablespoon of olive oil. Add the diced onion and the rest of the garlic. Sauté for 3-4 minutes until softened.
Stir in the ground cumin (0.5 tsp), paprika, and harissa paste. Cook for 1 minute to bloom the spices.
Add the canned diced tomatoes, chicken or vegetable stock, and cooked lentils. Stir to combine and bring the sauce to a simmer.
Return the seared meatballs to the pan, nestling them into the sauce. Spoon some sauce over the top of the meatballs.
Transfer the skillet or pan to the preheated oven and bake uncovered for 25-30 minutes until the meatballs are cooked through and the sauce has thickened slightly.
Remove the dish from the oven and sprinkle with freshly chopped parsley before serving.
Serve the Moroccan meatball and lentil bake hot with crusty bread, rice, or couscous on the side for a full meal.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 5113 mg | 222% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 29.2 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 480 mg | 37% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 4241 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
