Moroccan-Style Mini Meatballs in Tomato Sauce with Eggs and Flatbread
October 2010
John tried this dish in Marrakech andfell in love. He ate 40 mini meatballsall on his own! Heres our at-homeversion: The eggs atop each serving ofmeatballs are cooked to semisoft formixing into the sauce, giving it a butteryconsistency. If youre not a fan of softcookedeggs, try the meatballs simplyin their tomato sauce.
Makes: 4 servings
- 2 pounds ground lamb
- Salt and pepper
- 1/2cup very finely chopped flat-leaf parsley
- 6 cloves garlic, very finely chopped
- 1 tablespoon grated lemon peel
- 1 tablespoon chili powder (about a palmful)
- 1 tablespoon sweet paprika (about a palmful)
- 1 tablespoon ground cumin (about a palmful)
- 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
- 1 onion, very finely chopped
- 1 cup chicken stock
- 1 28 ouncecan fire-roasted diced or crushed tomatoes
- A pinch ground cloves
- A pinch ground cinnamon
- 4 eggs (optional)
- Warm flatbreads, for dunking
- Preheat the oven to 400 degrees . Line a baking sheet with parchment. Combine the lamb with liberal amounts of salt and pepper, the parsley, two-thirds of the garlic, the lemon peel, chili powder, paprika and cumin to form 1 1/4-inch meatballs (makes about 65). Drizzle with EVOO and roast on the prepared baking sheet until browned, about 10 minutes.
- Meanwhile, in a skillet with high sides or a dutch oven, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the onion and remaining garlic and cook until softened, 5 to 6 minutes; season with salt and pepper. Add the chicken stock and tomatoes and bring to a boil; season with the cloves and cinnamon. Cook until thickened, about 10 minutes. Slide in the meatballs and simmer for 5 minutes.
- Immediately pour the sauce and meatballs into bowls and crack in the eggs, if using. Cover tightly with a plate and let stand for 3 minutes to cook the eggs. Serve with the flatbreads.