Name: Moroccan Spiral Meatball Zucchini Bake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 1/2 cup panko breadcrumbs (use gluten-free if needed, can substitute with regular breadcrumbs); 1/2 onion, grated; 500g / 1 lb lamb mince (ground lamb), or beef; 1 egg; 2 garlic cloves, finely minced; 1/4 cup finely chopped parsley, plus extra for garnish; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp paprika (sweet/regular or smoky); 1/4 tsp cinnamon powder; 1/4 tsp cayenne pepper or black pepper; 3/4 tsp cooking salt / kosher salt; 2 fat zucchinis / courgettes (approximately 5cm/2″ wide, 22cm/9″ long), cut into ~20 rounds, each 1.2 cm / 0.5″ thick; 1 large or 1 1/2 regular red capsicum (bell pepper), cut into ~20 large chunks (5 x 2.5 cm / 1 x 2″); 1/2 tbsp extra virgin olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 2 garlic cloves, crushed; 2 1/2 tbsp tomato paste; 2 tbsp extra virgin olive oil; 1/2 cup warm tap water; 1/8 tsp salt; 1/8 tsp black pepper; Plain yogurt, thinned with a little water to make it drizzle-able; Flatbreads, rice (basmati recommended), or couscous or mash

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Introduction

This Moroccan Spiral Meatball Zucchini Bake is a flavorful, aromatic dish that combines tender lamb meatballs with fresh zucchini and roasted capsicum. It’s an easy one-pan meal perfect for those who love bold spices and wholesome ingredients.

The image shows a round black cast iron skillet filled with cooked food arranged in a circular pattern on a white marbled surface. The dish has layers of browned meatballs, green zucchini slices, and bright red bell pepper strips, all placed upright and alternating in a repeating sequence. The vegetables look glossy and tender, with some chopped herbs sprinkled on top. A red cloth is wrapped around the skillet handle, adding a splash of color to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup panko breadcrumbs (use gluten-free if needed, or substitute regular breadcrumbs)
1/2 onion, grated
500g / 1 lb lamb mince (ground lamb) or beef
1 egg
2 garlic cloves, finely minced
1/4 cup finely chopped parsley, plus extra for garnish
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika (sweet or smoky, not spicy)
1/4 tsp cinnamon powder
1/4 tsp cayenne pepper or black pepper
3/4 tsp kosher salt
2 fat zucchinis/courgettes (5cm/2″ wide, 22cm/9″ long ideal), cut into about 20 rounds 1.2 cm / 0.5″ thick
1 large or 1 1/2 regular red capsicum (bell pepper), cut into ~20 chunks 5 x 2.5 cm / 1 x 2″
1/2 tbsp extra virgin olive oil, plus extra for drizzling
1/4 tsp salt and 1/4 tsp pepper (for tossing vegetables)
2 garlic cloves, crushed
2 1/2 tbsp tomato paste
2 tbsp extra virgin olive oil (for sauce)
1/2 cup warm tap water
1/8 tsp salt and 1/8 tsp pepper (for sauce)
Plain yogurt, thinned with a little water for drizzling (optional)
Flatbreads, rice (basmati recommended), couscous or mash, to serve

Instructions

Step 1: Preheat the oven to 200°C / 375°F (180°C fan-forced).
Step 2: Toss the capsicum and zucchini with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Set aside.
Step 3: In a small jug or bowl, mix the crushed garlic, tomato paste, 2 tablespoons olive oil, warm water, salt, and pepper to make the sauce. Set aside.
Step 4: For the meatballs, place the breadcrumbs in a large bowl and grate the onion over them. Use your fingertips to mix and moisten the breadcrumbs with the onion juices.
Step 5: Add the lamb mince, egg, minced garlic, chopped parsley, cumin, coriander, paprika, cinnamon, cayenne pepper, and kosher salt. Mix everything well using your hands until fully combined.
Step 6: Roll the mixture into 16 balls, then slightly flatten each to about 1.5 cm / 0.6″ thickness (about 2.5 tablespoons or 45g each), roughly the size of the zucchini rounds.
Step 7: In a 26cm / 10.5″ round cast-iron pan or similar baking dish, stand each meatball upright with a zucchini round wedged alongside it. Arrange them in a ring, then fill the center. Loosely tuck capsicum chunks in between the meatballs and zucchini rounds to help everything support each other. Use as much zucchini and capsicum as you can—the arrangement can be your own creative artwork!
Step 8: Pour the prepared sauce evenly over the meatballs and vegetables, trying to cover as much as possible. Drizzle about 1 tablespoon olive oil over everything.
Step 9: Bake in the preheated oven for 35 minutes, or until the surface of the meatballs is nicely browned and cooked through.
Step 10: Serve warm with flatbreads, garlic rice, couscous, or mash, and spoon plenty of the sauce over the top. Optionally, drizzle with thinned plain yogurt for extra creaminess.

Tips & Variations

Use gluten-free breadcrumbs if needed to make this dish suitable for gluten-sensitive diets.
For a smoky flavor, choose smoked paprika instead of regular sweet paprika.
You can substitute ground beef for lamb if preferred, but lamb adds a distinctive Moroccan character.
The cinnamon and cayenne pepper add complexity; don’t skip the cinnamon as it brings a magical warmth.
Try adding chopped mint along with parsley for a fresher herb note.
Make a larger batch and freeze cooked meatballs without vegetables for easy future meals.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The dish can also be frozen after baking; thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

The image shows a close-up of a cooked dish in a black pan on a white marbled surface. The dish has three main visual layers alternating in a repeating pattern: the first layer is a brown, well-browned meatball with a slightly rough texture; next to it is a dark green zucchini slice with a shiny, moist surface; the third layer is a bright red bell pepper piece with a smooth and slightly soft texture. These layers repeat and are partially covered by a rich, thick, red tomato sauce that fills the gaps around and beneath the ingredients. A wooden-handled metal spoon is scooping some of the food from the right side of the pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of zucchini and capsicum?

Yes, feel free to experiment with eggplant, cherry tomatoes, or sliced carrots. Just ensure the vegetables are cut to similar sizes for even cooking.

Is this dish spicy?

This recipe has a gentle warmth from the spices, especially the cayenne, but it is not spicy. You can adjust or omit the cayenne pepper to suit your heat preference.