Moroccan Spiral Meatball Zucchini Bake
The ultimate comfort food, Moroccan Spiral Meatball Zucchini Bake combines juicy meatballs with layers of fresh zucchini and vibrant spices. This easy weeknight dinner is bursting with flavor and perfect for a cozy family meal. Make it tonight and enjoy the delightful taste of Moroccan cuisine!
Equipment
- Frying Pan
- Oven
- Grater
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 1/2 cup Panko breadcrumbs Use GF if needed, can substitute regular breadcrumbs.
- 1/2 none Onion Grated with a standard box grater.
- 500 grams Lamb mince Or beef.
- 1 none Egg
- 2 none Garlic cloves Finely minced using a garlic crusher or knife.
- 1/4 cup Parsley Pretty finely chopped, plus extra for garnish.
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Paprika Sweet, regular, or smoky – not spicy.
- 1/4 teaspoon Cinnamon powder Don’t skip this! Magical.
- 1/4 teaspoon Cayenne pepper Or black pepper, tiny amount so doesn’t make it spicy.
- 3/4 teaspoon Cooking salt Or kosher salt.
- 2 none Zucchinis Cut into ~20 x 1.2 cm / 0.5" thick rounds.
- 1 large Red capsicum Cut into ~20 x large-ish chunks.
- 1/2 tablespoon Extra virgin olive oil Plus extra for drizzling to bake.
- 1/4 teaspoon Salt and pepper
- 2 none Garlic cloves Crushed using garlic press.
- 2 1/2 tablespoons Tomato paste
- 2 tablespoons Extra virgin olive oil
- 1/2 cup Warm tap water
- 1/8 teaspoon Salt and pepper
- 1 none Plain yogurt Thinned with a little water to make it drizzle-able.
- none none Flatbreads
- none none Rice Basmati recommended.
- none none Couscous
- none none Mash
Instructions
- Preheat your oven to 200°C (375°F). This is crucial as it ensures even cooking as your bake comes together. While the oven heats up, you can prep your ingredients.
- In a large bowl, toss the capsicum and zucchini with a drizzle of olive oil, salt, and pepper. Ensure they are well coated, as this will enhance their flavor during roasting. Set them aside to allow the flavors to mingle.
- Next, prepare the sauce. In a separate jug or bowl, mix the tomato paste with warm tap water to create a smooth sauce. This will be drizzled over your meatballs and vegetables later, adding a rich and savory element.
- Now, to make the meatball mixture! In a bowl, combine the panko breadcrumbs and grate the onion over them. This will help absorb the moisture from the onion, creating a juicy meatball. Mix them together with your hands.
- Add in the remaining meatball ingredients: lamb mince, egg, minced garlic, and spices (cumin, coriander, paprika, cinnamon, cayenne pepper, and salt). Get in there and mix everything well until combined.
- Roll the mixture into about 16 meatballs, each approximately 1.5cm thick. Aim for consistency in size to ensure even cooking. You may find it helpful to wet your hands slightly to prevent sticking.
- In a cast-iron pan or baking dish, start standing the meatballs upright between the zucchini rounds, gently tucking in the capsicum chunks. Arrange them artfully; this is your chance to create a beautiful dish!
- Once all the meatballs and vegetables are arranged, pour the sauce evenly over everything. Drizzle a bit more olive oil on top for extra flavor and moisture.
- Place the dish in your preheated oven and bake for about 35 minutes, or until the meatballs are beautifully browned and cooked through. You’ll know they’re done when the top looks golden and the aroma fills your kitchen.
- When it’s time to serve, let the bake cool slightly. You can drizzle some thinned yogurt over the top for a creamy finish. Serve with flatbreads, rice, or couscous to soak up all that delicious sauce.
Notes
- Choosing the right meat: While lamb is traditional, using ground beef is a great alternative. Adjust the spices slightly if you choose a leaner meat.
- Vegetable size matters: Aim for uniform sizes when cutting the zucchini and capsicum. This helps them cook evenly and enhances the visual appeal of the dish.
- Feel free to customize: You can add other vegetables like eggplant or carrots if you want to mix things up. Just ensure they complement the flavors.
- Check for doneness: Use a meat thermometer to ensure the internal temperature of the meatballs reaches 75°C (165°F) for safe consumption.
- Serving suggestions: This dish pairs beautifully with a side salad or roasted veggies. It’s versatile enough for weeknight dinners or special occasions.