Description
This Moroccan Spiral Meatball Zucchini Bake features tender lamb meatballs infused with fragrant Moroccan spices baked alongside zucchini rounds and red capsicum in a rich tomato sauce. Perfectly balanced with warm, aromatic flavors and a hint of cinnamon, this comforting one-pan dish is ideal served with flatbreads or garlic rice for a wholesome, flavorful meal.
Ingredients
Scale
Meatball Mixture
- 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
Vegetables
- 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″)
Sauce
- 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
To Serve
- Plain yogurt, thinned with a little water to make it drizzle-able
- Flatbreads, rice (basmati recommended), or couscous or mash
Instructions
- Preheat Oven: Set your oven to 200°C/375°F (or 180°C fan-forced) to get it ready for baking the dish.
- Prepare Vegetables: In a bowl, toss the sliced zucchini rounds and red capsicum chunks with 1/2 tablespoon extra virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside while you prepare the rest.
- Make Sauce: In a small jug or bowl, mix together the crushed garlic, tomato paste, 2 tablespoons extra virgin olive oil, warm water, and a pinch of salt and pepper (1/8 tsp each) until well combined. This sauce will bake into a rich, flavorful base.
- Mix Meatball Ingredients: Place the panko breadcrumbs in a bowl and grate the onion directly over them. Toss lightly with your fingertips to moisten the breadcrumbs with the onion juices. Then add the lamb mince, egg, minced garlic, chopped parsley, cumin, coriander, paprika, cinnamon, cayenne (or black pepper), and 3/4 teaspoon salt. Mix thoroughly using your hands until everything is well blended.
- Shape Meatballs: Roll the mixture into 16 balls roughly 2.5 tablespoons or 45 grams each. Slightly flatten them to about 1.5 cm (0.6 inches) thickness; they should be roughly the same size or a bit larger than the zucchini rounds.
- Assemble in Pan: Using a 26cm (10.5 inch) round cast-iron pan or similar baking dish, arrange the meatballs upright alternating with zucchini rounds wedged between them in a ring around the pan. Fill the middle with the remaining meatballs and vegetables. Next, wedge the red capsicum chunks in between wherever you can, filling the pan to hold everything in place. The arrangement is up to you and can be personalized.
- Add Sauce and Olive Oil: Pour the prepared tomato sauce evenly over the assembled meatballs and vegetables so it covers as much as possible. Drizzle about 1 tablespoon of extra virgin olive oil on top to help the bake brown beautifully.
- Bake: Place the pan in the preheated oven and bake for 35 minutes until the meatballs are nicely browned on the surface and cooked through.
- Serve: Remove from the oven and garnish with extra chopped parsley. Serve the bake hot with plain yogurt drizzled on top and your choice of flatbreads, garlic rice, couscous, or mash. Be sure to spoon plenty of the delicious tomato sauce over everything for full flavor.
Notes
- Use gluten-free panko breadcrumbs if you require a gluten-free version.
- The cinnamon powder is key for authentic Moroccan flavor—don’t skip it!
- The thickness and size of zucchini rounds ensure even cooking and perfect layering.
- If ground lamb is unavailable, ground beef can be substituted but will alter flavor slightly.
- The cayenne pepper amount is minimal to avoid spiciness—adjust to taste.
- The arrangement of meatballs and vegetables in the pan can be creative to make a visually appealing dish.
- Thinning the plain yogurt with a little water makes it perfect for drizzling as a cooling contrast to the spices.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Keywords: Moroccan meatballs, zucchini bake, lamb mince recipe, baked meatballs, Mediterranean cuisine, Moroccan spices, healthy bake, one-pan meal
