Description
This Moroccan Spiral Meatball Zucchini Bake is a flavorful and aromatic dish featuring spiced lamb meatballs arranged in spirals alongside tender zucchini and red capsicum, baked to perfection. Enhanced with traditional Moroccan spices like cumin, coriander, cinnamon, and paprika, and finished with a drizzle of tangy thinned yogurt, this dish offers a delightful combination of textures and colors that is ideal for a comforting family meal.
Ingredients
Scale
Meatball Mixture
- 1/2 cup panko breadcrumbs (use gluten-free if needed, can substitute 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 or smoky, not spicy)
- 1/4 tsp cinnamon powder
- 1/4 tsp cayenne pepper or black pepper (tiny amount)
- 3/4 tsp kosher salt
Vegetables and Bake
- 2 fat zucchinis / courgettes (approximately 5 cm wide, 22 cm long), cut into 20 rounds about 1.2 cm thick
- 1 large or 1 1/2 regular red capsicum (bell pepper), cut into chunks approximately 5 x 2.5 cm
- 1/2 tbsp extra virgin olive oil, plus extra for drizzling the bake
- 1/4 tsp salt
- 1/4 tsp 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 pepper
To Serve
- Plain yogurt, thinned with a little water to make it drizzle-able
- Flatbreads, rice (basmati recommended), couscous or mash
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the panko breadcrumbs, grated onion, lamb mince, egg, minced garlic, chopped parsley, cumin, coriander, paprika, cinnamon, cayenne pepper, and kosher salt. Mix everything thoroughly until well combined to form the spiced meatball mixture.
- Form and Arrange Meatballs and Vegetables: Shape the meat mixture into small, evenly sized meatballs. On a baking dish, arrange the zucchini rounds and red capsicum chunks in a spiral pattern, placing meatballs evenly spaced within the spiral to create an attractive layout.
- Prepare the Sauce: In a separate bowl, mix together crushed garlic, tomato paste, extra virgin olive oil, warm water, salt, and pepper until well combined. Drizzle this sauce evenly over the arranged meatballs, zucchini, and capsicum to infuse flavor and moisture.
- Season and Drizzle: Lightly sprinkle a small amount of salt and pepper over the spiral bake and drizzle extra virgin olive oil on top to encourage browning and add richness during baking.
- Bake the Dish: Preheat the oven to 180°C (350°F). Place the tray into the oven and bake for approximately 35 minutes or until the meatballs are cooked through, vegetables are tender, and the bake is nicely browned on top.
- Serve with Yogurt and Sides: Remove from the oven and let it rest for a few minutes. Drizzle thinned plain yogurt over the top and garnish with extra chopped parsley. Serve warm alongside flatbreads, basmati rice, couscous, or mashed potatoes for a complete meal.
Notes
- You can substitute ground beef for lamb if preferred.
- Use gluten-free breadcrumbs if you require a gluten-free dish.
- Don’t skip the cinnamon powder as it adds a magical depth of flavor.
- The zucchini and capsicum should be cut to size as specified for even cooking and presentation.
- Thinning the yogurt with water makes it easier to drizzle and adds a nice tangy finish.
