I simmer Moroccan Lamb Meatballs in a sweet tomato and raisin sauce flavored with Ras el Hanout, yielding a savory-sweet twist that begs to be explored.

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I love dishes that flip expectations, and these Moroccan Lamb Meatballs in a sweet tomato raisin sauce do exactly that. Using ground lamb and a hit of ras el hanout, the meatballs sing with warm spice and a little surprise sweetness.

They read like something from Middle East Recipes, but they also have the brazen charm of Moroccan Lamb Meatballs you’d find at a street stall. I promise it’s not what your weekday dinner usually looks like, it’s a little wild, kind of messy, and totally worth the trouble.

You’ll want rice or couscous nearby.

Ingredients

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Lamb: Rich in protein and iron, it’s fatty and savory, gives meatballs real depth.
Ras el hanout: Moroccan spice mix that adds warm, floral, slightly sweet savory notes.
Cinnamon: A pinch warms and brightens, adds subtle sweetness and aromatic lift.
Golden raisins: Bring chewy sweetness and texture, they plump in sauce and balance acidity.
Crushed tomatoes: Tomato base gives acidity and body, makes sauce tangy, rich and saucy.
Breadcrumbs: Soak up juices, keep meatballs tender, small carb boost and structure.
Olive oil: Used for browning, healthy fats, helps flavors bloom, not overpowering.
Parsley and cilantro: Fresh herbs cut richness, add brightness, vitamin C and herbal freshness.

Ingredient Quantities

1 lb (450 g) ground lamb

1 small onion, finely grated or very finely chopped (divided)

4 cloves garlic, minced (divided)

1 large egg

1/3 cup fresh breadcrumbs (about 35 g)

2 tbsp chopped fresh parsley, plus extra for serving

2 tbsp chopped fresh cilantro, optional

2 tsp ras el hanout

1/2 tsp ground cinnamon

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp olive oil (divided)

1 can (14 oz / 400 g) crushed tomatoes

2 tbsp tomato paste

1/2 cup golden raisins

1 cup low sodium chicken or beef stock

1 tbsp honey or packed brown sugar

Cooked couscous or rice, for serving (optional)

How to Make this

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1. Put 1 lb ground lamb in a bowl and add half the finely grated onion, half the minced garlic, 1 large egg, 1/3 cup fresh breadcrumbs, 2 tbsp chopped parsley, 2 tbsp chopped cilantro if using, 2 tsp ras el hanout, 1/2 tsp ground cinnamon, 1 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands until just combined — don’t over work it or the meatballs get tough. If you have time, chill 10–15 minutes so they hold together better.

2. Roll the mixture into small meatballs about 1 to 1 1/4 inch wide (use a teaspoon or small cookie scoop for even size). Place them on a plate while you heat the pan.

3. Heat 1 tbsp olive oil in a large skillet over medium-high. Brown meatballs in batches so they get color and don’t steam, turning to brown all sides. They don’t need to be fully cooked through. Transfer browned meatballs to a plate.

4. Add the remaining 1 tbsp olive oil to the skillet. Sauté the remaining finely chopped or grated onion and remaining minced garlic until soft and fragrant, about 2–3 minutes. Scrape up any brown bits from the meatballs.

5. Stir in 2 tbsp tomato paste and cook 30–60 seconds, then pour in 1 can (14 oz) crushed tomatoes, 1/2 cup golden raisins, 1 cup low sodium chicken or beef stock and 1 tbsp honey or packed brown sugar. Bring to a gentle simmer and taste for seasoning.

6. Nestle the browned meatballs back into the sauce, spooning sauce over them. Reduce heat to low, cover and simmer gently 12–18 minutes until meatballs are cooked through and sauce is slightly thickened. If sauce is too thin, uncover for the last few minutes to reduce.

7. Check seasoning and add more salt, pepper or a touch more honey if you want it sweeter. Stir in a little extra chopped parsley (and cilantro if you like) right before serving for brightness.

8. Serve the meatballs and sweet tomato raisin sauce over cooked couscous or rice, spooning plenty of sauce over top and sprinkling extra herbs. Leftovers taste even better the next day.

Equipment Needed

1. Large mixing bowl
2. Box grater or fine microplane (for the onion)
3. Chef knife
4. Cutting board
5. Measuring cups and spoons
6. Teaspoon or small cookie scoop (for even meatballs)
7. Large heavy skillet (10 to 12 inch)
8. Wooden spoon or silicone spatula (to scrape and stir sauce)
9. Plate or tray (to hold formed and browned meatballs)

FAQ

Q: Can I make these ahead or freeze them? A: Yes you can. For raw meatballs, shape them then flash freeze on a tray until firm and transfer to a freezer bag, up to 3 months. You can cook from frozen, just add a few extra minutes, or thaw overnight in the fridge. Cooked meatballs freeze well too, store submerged in sauce so they dont dry out, thaw overnight and reheat gently.

Q: I dont have ras el hanout, what can I use instead? A: Make a quick swap by mixing 1 tsp cumin, 1 tsp coriander, 1/2 tsp paprika, 1/4 tsp cinnamon and a pinch of cloves or allspice to approximate the warm, complex flavor. Or use garam masala in a pinch, but start light and taste.

Q: My meatballs fall apart when cooking, how do I keep them together? A: Dont overmix the meat, mix just until combined. Use the grated onion and egg and breadcrumbs as binders, chill the formed balls 20 minutes before frying, and brown them gently in batches so the pan isnt overcrowded. If the mix seems too wet add a little more breadcrumbs.

Q: Can I use ground beef or turkey instead of lamb? A: Yes. Ground beef works great and gives a similar richness. Turkey is much leaner so add a tablespoon or two of olive oil or an extra egg to keep them moist, and maybe a bit more seasoning because lean meat needs more flavor.

Q: How do I adjust the sauce sweetness or thickness? A: To cut sweetness reduce the raisins or honey, to boost it add more honey or brown sugar. To thicken simmer uncovered until reduced, or stir in a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer a minute. Add stock if the sauce gets too thick.

Q: Whats the best way to serve these and store leftovers? A: Serve over couscous or rice, spoon extra sauce on top and sprinkle chopped parsley, a little yogurt or lemon on the side is great. Leftovers keep 3 to 4 days in the fridge, reheat gently in a saucepan so they dont dry out, or microwave covered for 1 to 2 minutes.

Moroccan Lamb Meatballs (in A Sweet Tomato Sauce) Recipe Substitutions and Variations

Ground lamb: ground beef (80/20) for similar richness, ground pork for a slightly sweeter, fattier meat, ground turkey if you want leaner; or try crumbled firm tofu or a plant based ground for a vegetarian version.
Ras el hanout: use baharat or garam masala in equal parts, or make a quick mix of cumin + coriander + paprika + a pinch of cinnamon and allspice, or a mild curry powder if thats what you have.
Golden raisins: swap with regular dark raisins, chopped dried apricots for a chewier, tangy note, chopped dates for deep caramel sweetness, or currants for a smaller, tarter pop.
Fresh breadcrumbs: use panko for extra crunch, crushed plain crackers or saltines, or pulse stale bread into coarse crumbs; quick hack is 1/3 cup dry oats for bind and texture.

Pro Tips

1) Chill the meatballs for at least 10 minutes before rolling and again after shaping if you can, it makes them hold together way better. Dont knead the meat too much either, mix just until combined or they’ll get dense.

2) Brown them in batches over fairly high heat so you get a good crust and some browned bits on the pan, those bits = flavor. Dont try to cook them all the way through in the pan, finish gently in the sauce so they stay juicy.

3) Soak the golden raisins in warm stock, tea or even a little rum for 10 minutes before adding, theyll plump up and taste less like dried fruit. If you skip soaking, toss them in earlier so they rehydrate in the sauce.

4) Balance the sauce at the end with acid and fat, a squeeze of lemon or a splash of vinegar brightens it and a small knob of butter or a drizzle of olive oil makes it silkier. Taste as you go, add a touch more honey only if it needs sweetness, salt will also open up the flavors.

Moroccan Lamb Meatballs (in A Sweet Tomato Sauce) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I simmer Moroccan Lamb Meatballs in a sweet tomato and raisin sauce flavored with Ras el Hanout, yielding a savory-sweet twist that begs to be explored.

Servings

servings

Calories

506

kcal

Equipment: 1. Large mixing bowl
2. Box grater or fine microplane (for the onion)
3. Chef knife
4. Cutting board
5. Measuring cups and spoons
6. Teaspoon or small cookie scoop (for even meatballs)
7. Large heavy skillet (10 to 12 inch)
8. Wooden spoon or silicone spatula (to scrape and stir sauce)
9. Plate or tray (to hold formed and browned meatballs)

Ingredients

1 lb (450 g) ground lamb
1 small onion, finely grated or very finely chopped (divided)
4 cloves garlic, minced (divided)
1 large egg
1/3 cup fresh breadcrumbs (about 35 g)
2 tbsp chopped fresh parsley, plus extra for serving
2 tbsp chopped fresh cilantro, optional
2 tsp ras el hanout
1/2 tsp ground cinnamon
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil (divided)
1 can (14 oz / 400 g) crushed tomatoes
2 tbsp tomato paste
1/2 cup golden raisins
1 cup low sodium chicken or beef stock
1 tbsp honey or packed brown sugar
Cooked couscous or rice, for serving (optional)

Directions

Put 1 lb ground lamb in a bowl and add half the finely grated onion, half the minced garlic, 1 large egg, 1/3 cup fresh breadcrumbs, 2 tbsp chopped parsley, 2 tbsp chopped cilantro if using, 2 tsp ras el hanout, 1/2 tsp ground cinnamon, 1 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands until just combined — don't over work it or the meatballs get tough. If you have time, chill 10–15 minutes so they hold together better.
Roll the mixture into small meatballs about 1 to 1 1/4 inch wide (use a teaspoon or small cookie scoop for even size). Place them on a plate while you heat the pan.
Heat 1 tbsp olive oil in a large skillet over medium-high. Brown meatballs in batches so they get color and don't steam, turning to brown all sides. They don't need to be fully cooked through. Transfer browned meatballs to a plate.
Add the remaining 1 tbsp olive oil to the skillet. Sauté the remaining finely chopped or grated onion and remaining minced garlic until soft and fragrant, about 2–3 minutes. Scrape up any brown bits from the meatballs.
Stir in 2 tbsp tomato paste and cook 30–60 seconds, then pour in 1 can (14 oz) crushed tomatoes, 1/2 cup golden raisins, 1 cup low sodium chicken or beef stock and 1 tbsp honey or packed brown sugar. Bring to a gentle simmer and taste for seasoning.
Nestle the browned meatballs back into the sauce, spooning sauce over them. Reduce heat to low, cover and simmer gently 12–18 minutes until meatballs are cooked through and sauce is slightly thickened. If sauce is too thin, uncover for the last few minutes to reduce.
Check seasoning and add more salt, pepper or a touch more honey if you want it sweeter. Stir in a little extra chopped parsley (and cilantro if you like) right before serving for brightness.
Serve the meatballs and sweet tomato raisin sauce over cooked couscous or rice, spooning plenty of sauce over top and sprinkling extra herbs. Leftovers taste even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.