We love Moroccan flavors. We initially made this recipe as written on Serious Eats, but we felt that it could benefit—in flavor and nutrition—from more vegetables. (This may be a theme with our recipes.) So we added some summer squash, which alongside the tomato and herbs, gave the dish somewhat of a “ratatouille-esque” flavor. It’s comforting, deeply flavored, and different from just about anything else we’ve made.
Moroccan Lamb Meatball Ratatouille
Servings: 4
Ingredients
Lamb Meatballs
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/2 egg (beat an egg, and use half of it)
- 1 shallot finely minced
- 4 shallots thinly sliced
- 1 Tbsp fresh mint minced
- 2 Tbsp fresh cilantro chopped
- 1 1/2 tsp Ras el hanout
- 1/4 tsp cayenne pepper
- kosher salt to taste
- freshly ground black pepper to taste
- 1 lb ground lamb
- 2 Tbsp all-purpose flour
- 1 Tbsp olive oil
Ratatouille
- 4 cloves garlic chopped
- 2 medium carrots quartered lengthwise and sliced on the bias
- 2 medium zucchini/summer squash quartered lengthwise and sliced on the bias
- 1 Tbsp tomato paste
- 1 28-oz can whole tomatoes drained
- 1 1/2 cups beef broth
- 2 Tbsp raisins
Instructions
Make the Lamb Meatballs
- Preheat the oven to 350°F. In a large bowl, stir together the breadcrumbs and milk until the milk is absorbed into the bread. Add the egg. Add 1 shallot, finely minced, 1 tablespoon chopped mint, 2 tablespoons chopped cilantro, 1 1/2 teaspoons ras el hanout, the piment d’Espelette, and season with salt and pepper. Stir together until combined.
- Add the lamb, and gently toss together until evenly mixed. Divide the mixture into meatballs about 1 1/2 inches in diameter, rolling them in your hands to shape.
- Place the meatballs on a plate with the flour, and dust on all sides. Reserve the excess flour.
- In a large saute pan, heat olive oil over medium to medium-high heat until the oil shimmers. Add the floured meatballs into the hot oil and brown on all sides, about 5 minutes total. Set the meatballs aside.
Make the Ratatouille
- Lower the heat of the saute pan. Add the shallots, season with salt and pepper, and sauté on medium-low for until soft, about 10 minutes, stirring frequently.
- Add the garlic, carrot, and zucchini/summer squash, and stir in the hot pan until you smell the garlic, about 30 seconds. Add the reserved flour, and toss to coat the vegetables in the flour.
- Add the tomato paste, the drained tomatoes, the beef broth, the remaining 1 1/2 teaspoons of ras el hanout, and the raisins. Stir to combine, breaking up the whole tomatoes. Bring the liquid to a boil.
- Add the meatballs back into the stew, and top with the remaining mint, cilantro, and olive oil. Place a lid on the pot, and bake in the oven for 30 minutes. After half an hour, place the pot over medium heat, and boil until the sauce is very thick, 2 to 5 minutes. Serve with grain of your choice.