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Moroccan Lamb Meatball Ratatouille

Prep Time20 minutes
Cook Time40 minutes
Course: Dinner
Cuisine: Middle Eastern
Keyword: lamb, ratatouille, Stew, tagine, zucchini
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.