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, or regular breadcrumbs); 1/2 onion, grated; 500g / 1 lb lamb mince (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); 1/4 tsp cinnamon powder; 1/4 tsp cayenne pepper (or black pepper); 3/4 tsp kosher salt (cooking salt); 2 fat zucchinis/courgettes (about 5cm/2″ wide and 22cm/9″ long), cut into ~20 rounds 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 1″; 1/2 tbsp extra virgin olive oil (for tossing vegetables); 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 for drizzling; Flatbreads, basmati rice, couscous, or mash

Ingredients

1/2 cup panko breadcrumbs (use gluten-free if needed, or 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 or kosher salt

2 fat zucchinis / courgettes (about 5cm/2″ wide, 22cm/9″ long), cut into approximately 20 rounds, 1.2 cm / 0.5″ thick

1 large or 1 1/2 regular red capsicum (bell pepper), cut into about 20 large chunks (5 x 2.5cm / 1 x 2″)

1/2 tbsp extra virgin olive oil, plus extra for drizzling before baking

1/4 tsp salt and 1/4 tsp pepper (for 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 to drizzle

Flatbreads, rice (basmati recommended), couscous, or mash, for serving

Instructions

Step 1: Preheat the oven to 200°C (375°F) or 180°C (fan-forced).

Step 2: Toss the zucchini rounds and capsicum chunks with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Set aside.

Step 3: Prepare the sauce by mixing crushed garlic, tomato paste, 2 tablespoons olive oil, warm water, and 1/8 teaspoon each salt and pepper in a small jug or bowl.

Step 4: For the meatball mixture, place the breadcrumbs in a bowl. Grate the onion over the breadcrumbs, then gently toss with your fingertips to moisten the crumbs with the onion juice.

Step 5: Add the lamb mince, egg, minced garlic, chopped parsley, cumin, coriander, paprika, cinnamon, cayenne pepper, and 3/4 teaspoon salt. Mix everything thoroughly by hand until combined.

Step 6: Shape the mixture into 16 meatballs about 2.5 tablespoons or 45g each. Slightly flatten each meatball to about 1.5 cm (0.6″) thickness so they are roughly the size of the zucchini rounds.

Step 7: Using a 26cm (10.5″) round cast-iron pan or similar baking dish, stand the meatballs upright and wedge a zucchini round between each one to form a ring. Then fill the center and spaces by arranging the rest of the meatballs, zucchini rounds, and capsicum chunks, tucking the capsicum wherever possible. The arrangement can be loose but should fill the pan so ingredients support each other.

Step 8: Pour the prepared sauce evenly over everything, aiming to cover all components. Drizzle about 1 tablespoon of olive oil over the top.

Step 9: Bake in the preheated oven for 35 minutes, or until the meatballs have a nicely browned surface.

Step 10: Serve hot with flatbreads, garlic rice, couscous, or mash, spooning plenty of the sauce over the dish. Drizzle thinned plain yogurt on top for extra creaminess if desired.

Tips & Variations

Use ground beef instead of lamb if preferred for a milder flavor.

Substitute panko breadcrumbs with gluten-free breadcrumbs to make this dish gluten-free.

Add a pinch of smoked paprika for a subtle smoky note.

If you like spicy food, increase cayenne pepper slightly, but start small to avoid overpowering the dish.

Try adding chopped fresh mint or coriander to the meat mixture for a fresh herbal twist.

FAQs

Can I use beef instead of lamb for this recipe?

Yes, ground beef works well as a substitute if you prefer a milder taste or can’t find lamb. The spices in the recipe help maintain the Moroccan flavor regardless of the meat used.

How do I prevent the meatballs from drying out during baking?

Merging the meatballs closely with the zucchini and capsicum helps keep them moist during baking. Also, the tomato paste sauce adds moisture, so be sure to pour it evenly over the ingredients before baking.