Description
A flavorful and aromatic Moroccan Spiral Meatball Zucchini Bake dish that combines tender meatballs with zucchini and capsicum, all baked to perfection with a savory sauce. This recipe is a delightful blend of spices and textures that is sure to impress.
Ingredients
Scale
Meatballs:
- 1/2 cup panko breadcrumbs
- 1/2 onion, grated
- 500g lamb mince or beef
- 1 egg
- 2 garlic cloves, minced
- 1/4 cup parsley, chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika
- 1/4 tsp cinnamon powder
- 1/4 tsp cayenne pepper
- 3/4 tsp cooking salt
Vegetables:
- 2 fat zucchinis
- 1 large red capsicum
- 1/2 tbsp olive oil
- 2 garlic cloves
Sauce:
- 2 1/2 tbsp tomato paste
- 2 tbsp olive oil
- 1/2 cup warm water
- 1/8 tsp salt and pepper
- Plain yogurt and flatbreads for serving
Instructions
- Toss Vegetables: Coat capsicum and zucchini in oil, salt, and pepper.
- Mix Sauce: Combine sauce ingredients.
- Prepare Meatball Mixture: Mix breadcrumbs, onion, meat, egg, garlic, parsley, and spices.
- Form Meatballs: Shape mixture into 16 balls and flatten slightly.
- Assemble: Place meatballs between zucchini rounds, add capsicum chunks.
- Add Sauce: Pour sauce over the dish, drizzle with olive oil.
- Bake: Bake at 200°C/375°F for 35 minutes until meatballs are browned.
- Serve: Enjoy with flatbreads or rice, topped with sauce.
Notes
- For gluten-free option, use GF breadcrumbs.
- Adjust spice levels to taste.
- Get creative with arranging the vegetables for a visually appealing dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg
Keywords: Moroccan, Meatball Bake, Zucchini Recipe, Capsicum, Spices
