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Moroccan Spiral Meatball Zucchini Bake

Moroccan Spiral Meatball Zucchini Bake for Cozy Nights

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Enjoy a cozy Moroccan Spiral Meatball Zucchini Bake filled with succulent lamb meatballs and vibrant vegetables.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 500 grams Lamb mince Can substitute with beef or chicken.
  • 1 cup Panko breadcrumbs Can use regular breadcrumbs for gluten-free.
  • 1 medium Onion Grate for even distribution.
  • 2 cloves Garlic Mince or use a press.
  • 1 large Egg Binding agent.
  • 1 tablespoon Parsley Optional, for garnish.
  • 2 tablespoons Moroccan spice mix Blend of cumin, coriander, paprika, cinnamon, and cayenne.
For the Vegetables
  • 2 medium Zucchini Cut into thick rounds.
  • 1 large Red capsicum Chop into large chunks.
For the Sauce
  • 2 tablespoons Tomato paste Essential for flavor.
  • 2 tablespoons Extra virgin olive oil Use a high-quality oil.

Equipment

  • baking dish
  • Mixing bowls
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 200°C (375°F) and grease your baking dish with olive oil.
  2. Toss sliced zucchini and chopped red capsicum with olive oil, salt, and pepper.
  3. Combine tomato paste, minced garlic, some water, salt, and pepper in a bowl.
  4. Grate onion over panko breadcrumbs and mix in lamb, garlic, egg, and spices.
  5. Form about 16 meatballs, slightly flattened for even cooking.
  6. Arrange meatballs and tuck zucchini and capsicum in between them in the dish.
  7. Pour sauce over meatballs and vegetables, then drizzle with olive oil.
  8. Bake for around 35 minutes until meatballs are browned and cooked through.
  9. Let it rest for a few minutes before serving, optionally with yogurt or couscous.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 28gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 120IUVitamin C: 40mgCalcium: 50mgIron: 3mg

Notes

Aim for consistent sizing of meatballs and vegetable pieces for even cooking. Enjoy leftovers within three days for best quality.

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