Moroccan Lamb Meatballs with Eggs and Chickpeas Recipe

Introduction

Moroccan meatballs with eggs is a vibrant and comforting dish combining fragrant spices, tender lamb meatballs, and perfectly poached eggs in a rich tomato sauce. This one-pan meal is full of bold flavors and makes a satisfying dinner served with crusty bread.

Ingredients

• 1 onion, finely chopped
• 3 tbsp olive oil
• 50g fresh breadcrumbs
• 250g pack lean lamb mince
• ½ tsp ground cinnamon
• 5 eggs
• 2 garlic cloves, sliced
• 1 courgette, thickly sliced
• 2 x 400g cans chopped tomatoes
• 2 tsp honey
• ½-1 tsp ras el hanout spice mix
• 20g bunch coriander, mostly chopped
• 400g can chickpeas, rinsed and drained

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a pan and fry the finely chopped onion until soft. Remove from heat and let it cool slightly.
2. Step 2: In a mixing bowl, combine the cooled onion, fresh breadcrumbs, lean lamb mince, ground cinnamon, 1 egg, ½ teaspoon of salt, and plenty of black pepper. Mix well, then shape the mixture into about 24 small meatballs using wet hands.
3. Step 3: Add the remaining 2 tablespoons of olive oil to a shallow pan and fry the meatballs for about 8 minutes, turning frequently until evenly browned. Remove the meatballs from the pan and set aside.
4. Step 4: In the same pan with the remaining oil, sauté the sliced garlic until softened. Add the courgette slices and cook for 1–2 minutes.
5. Step 5: Pour in the chopped tomatoes, stir in the honey, ras el hanout spice, most of the chopped coriander, seasoning, and a couple of tablespoons of water. Cook over medium heat until the sauce becomes pulpy.
6. Step 6: Stir in the rinsed chickpeas, then gently add the browned meatballs back into the sauce.
7. Step 7: Make four small hollows in the sauce and carefully crack the remaining eggs into them.
8. Step 8: Cover the pan and cook over low heat for 4–8 minutes, or until the eggs are set to your liking.
9. Step 9: Sprinkle with the remaining coriander and serve the dish straight from the pan with crusty bread for scooping up the sauce.

Tips & Variations

• For a milder dish, reduce the ras el hanout spice mix to ½ teaspoon or omit it entirely.
• Try substituting lamb with beef or turkey mince for a different flavor.
• Add chopped fresh chili or a pinch of chili flakes if you like a bit of heat.
• Serve with couscous or steamed rice instead of bread for a heartier meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, covering the pan to warm through without overcooking the eggs. This dish is best enjoyed fresh for the optimal texture of the meatballs and eggs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the meatballs in advance?

Yes, you can shape the meatballs ahead of time and keep them refrigerated for a few hours until ready to cook. This helps save time when assembling the dish.

What if I don’t have ras el hanout spice mix?

If you don’t have ras el hanout, you can substitute it with a blend of ground cumin, coriander, cinnamon, and a pinch of smoked paprika to create a similar warm and aromatic flavor.

Moroccan Lamb Meatballs with Eggs and Chickpeas Recipe

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★★★★★

4.5 from 125 reviews

• Author: Jack
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A hearty and flavorful Moroccan dish featuring tender lamb meatballs simmered in a spiced tomato and chickpea sauce, finished with gently poached eggs. This one-pan recipe combines warm spices like cinnamon and ras el hanout for an authentic North African flavor, perfect for a comforting meal served with crusty bread.

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Ingredients

Scale 1x2x3x

Meatballs

• 1 onion, finely chopped
• 1 tbsp olive oil
• 50g fresh breadcrumbs
• 250g pack lean lamb mince
• ½ tsp ground cinnamon
• 1 egg
• ½ tsp salt
• Black pepper, to taste
• 2 tbsp olive oil (for frying meatballs)

Sauce and Final Assembly

• 2 garlic cloves, sliced
• 1 courgette, thickly sliced
• 2 x 400g cans chopped tomatoes
• 2 tsp honey
• ½–1 tsp ras el hanout spice mix
• 20g bunch coriander, mostly chopped
• 400g can chickpeas, rinsed and drained
• 4 remaining eggs (for poaching)

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Instructions

1. Prepare and cook the meatballs: Fry the finely chopped onion in 1 tablespoon of olive oil over medium heat until softened and translucent. Remove from heat and allow to cool slightly. In a bowl, combine the cooled onion, fresh breadcrumbs, lean lamb mince, ground cinnamon, 1 raw egg, ½ teaspoon salt, and generous black pepper. Mix thoroughly and, with wet hands, shape the mixture into about 24 small meatballs. In a shallow pan, heat the remaining 2 tablespoons of olive oil and fry the meatballs over medium heat for approximately 8 minutes, turning frequently to ensure they are evenly browned on all sides. Once cooked, remove the meatballs from the pan and set aside.
2. Make the sauce: Add the sliced garlic to the oil remaining in the frying pan from the meatballs and fry gently until soft and aromatic. Add the thickly sliced courgette and fry for 1 to 2 minutes to soften slightly. Pour in the canned chopped tomatoes, stirring in the honey, ras el hanout spice mix, three quarters of the chopped coriander, and a pinch of seasoning along with a couple of tablespoons of water. Cook the sauce on a medium-low heat until it becomes pulpy and well combined, stirring occasionally.
3. Combine chickpeas and meatballs in the sauce: Stir the rinsed and drained chickpeas into the tomato sauce. Return the browned meatballs to the pan, submerging them partially into the sauce.
4. Poach the eggs in the sauce: Create four hollows in the sauce and carefully break the remaining eggs into these spaces. Cover the pan with a lid and cook over low heat for 4 to 8 minutes, or until the egg whites are set but the yolks remain slightly runny or cooked to your preference.
5. Finish and serve: Scatter the remaining chopped coriander over the dish. Serve directly from the pan with plenty of crusty bread to scoop up the sauce and enjoy this aromatic Moroccan-inspired meal.

Notes

• Using wet hands to form the meatballs helps prevent the mixture from sticking and results in better texture.
• The cooking time for the eggs can be adjusted based on how runny or firm you prefer your yolks.
• This dish pairs wonderfully with crusty bread or couscous for a complete meal.
• Ras el hanout spice mix can vary in heat; adjust the quantity to taste.
• Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Moroccan

Keywords: Moroccan meatballs, lamb meatballs, eggs, chickpeas, ras el hanout, spicy tomato sauce, North African cuisine, one pan meal