Name: Moroccan-Style Meatballs with Tomato and Eggs
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 700 g ground lamb; 1 small onion, finely chopped; 2 cloves garlic, finely chopped; 2 tbsp finely chopped parsley leaves; 2 tbsp finely chopped cilantro leaves (if you don't like it, replace with parsley); ½ tsp cayenne pepper; ½ tsp ground ginger; 1 tsp ground cumin; 1 tsp sweet paprika; 3 tbsp olive oil; 4 eggs; salt and freshly ground black pepper; 2 tbsp olive oil; 1 onion, finely chopped; 2 cloves garlic, finely chopped; 2 tsp ground cumin; ½ tsp ground cinnamon; 1 tsp sweet paprika; 800 g crushed tomatoes; 2 tsp harissa or cayenne pepper; 4 tbsp fresh cilantro leaves, chopped (if you don't like cilantro, replace with parsley)

Moroccan-Style Meatballs with Tomato and Eggs

These aromatic lamb meatballs are simmered in a spiced tomato sauce and finished with eggs poached right in the pan, creating a hearty one-pan meal that's perfect for sharing.

Prep20 min

Cook45 min

Total1h 5m

DifficultyEasy

Servings4

In Moroccan tradition, guests often eat from a shared dish, and this recipe embraces that spirit. The meatballs and sauce are served straight from the pan, so everyone can dig in together.

The combination of warm spices like cumin, cinnamon, and paprika, along with the richness of lamb, makes these meatballs deeply flavorful. The eggs, poached gently in the tomato sauce, add a silky texture that ties everything together.

Method

In a large bowl, combine the ground lamb, chopped onion, garlic, parsley, cilantro, cayenne, ginger, cumin, and paprika. Mix well until everything is evenly distributed.
Season the mixture with salt and freshly ground black pepper.
Shape the mixture into small balls, using about a spoonful of mixture for each.
Heat the olive oil in a large skillet over medium-high heat.
Add the meatballs in batches and cook for 8-10 minutes, turning occasionally, until they are browned on all sides.
Remove the meatballs with a slotted spoon and drain them on paper towels.
Wipe the skillet clean with paper towels.
Heat the olive oil in the same skillet over medium heat.
Add the chopped onion and cook for 5 minutes, or until softened.
Stir in the garlic, cumin, cinnamon, and paprika, and cook for 1 minute until fragrant.
Add the crushed tomatoes and harissa (or cayenne), stirring to combine. Bring the sauce to a simmer.
Reduce the heat to low and let the sauce simmer gently for 20 minutes.
Return the meatballs to the sauce, cover the skillet, and simmer for 10 minutes, or until the meatballs are cooked through.
Stir in the chopped cilantro (or parsley) and mix gently.
Carefully crack the eggs into the skillet, spacing them evenly. Cook without stirring until the eggs are set to your liking (soft yolks are traditional).
Season with salt and pepper, and serve directly from the skillet with crusty bread.

💡 Tips

If you prefer a thicker sauce, let it simmer uncovered for the last 5 minutes.
For a spicier kick, add a pinch more cayenne or harissa.
Serve with crusty bread to soak up the delicious sauce and runny egg yolks.

Moroccan-Style Meatballs with Tomato and Eggs

Ingredients

For the meatballs

For the sauce

Method

💡 Tips

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