Name: Moroccan Spiral Meatball Zucchini
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 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; 2 fat zucchinis; 1 large red capsicum; 1/2 tbsp olive oil; 2 garlic cloves; 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

Jump to Recipe

If you’re after a dinner that will wow guests but is secretly easy enough for a weeknight, my Moroccan Spiral Meatball Zucchini Bake with 2 showstopping vegetables is the answer. Picture juicy, boldly spiced lamb meatballs tucked between tender rounds of zucchini and chunks of sweet red pepper, all swirled into a spiral and bubbling in a rich tomato sauce. Served with heaps of cool yogurt and flatbreads or rice, every bite brings the best of Moroccan flavors right to your table. This is pure comfort food with a 2-for-1 bonus: it’s as beautiful as it is delicious.

Ingredients You’ll Need

You’ll love how straightforward these ingredients are, yet how each one plays an essential part. From fluffy panko that keeps the meatballs light to vibrant vegetables for texture and color, every component pulls its weight in this spectacular 2-vegetable bake.

Panko breadcrumbs (1/2 cup): Keep your meatballs extra tender and light; swap in gluten-free if needed.
Onion (1/2, grated): Brings moisture and sweet aromatic depth—grating means no chunky bits inside!
Lamb mince (500g/1 lb): Traditional for Moroccan flavor, though beef works beautifully too.
Egg (1): Binds the meatball mixture so it holds shape while baking.
Garlic cloves (2, minced): Punches up the savoriness—fresh is always best.
Parsley (1/4 cup, chopped): Adds a fresh pop of green and lively herbal notes (plus extra for garnish).
Cumin powder (1 tsp): The unmistakable warmth of Moroccan cuisine, don’t be shy!
Coriander powder (1 tsp): Lends citrusy undercurrents that lift the dish.
Paprika (1 tsp): Brings earthiness and gentle color—smoked or regular both work.
Cinnamon powder (1/4 tsp): Just a pinch gives that magical hint of sweetness—don’t skip it!
Cayenne pepper (1/4 tsp): For subtle heat, or swap black pepper if you prefer it mild.
Cooking salt / kosher salt (3/4 tsp): Essential seasoning for both meat and veggies.
Zucchinis (2, thickly sliced): The first star of our 2-vegetable spiral, choose plump ones for the best spiral effect.
Red capsicum/bell pepper (1-1.5, in large chunks): The second 2 ingredient: these add sweetness, brightness, and eye-catching color.
Extra virgin olive oil (1/2 tbsp + 2 tbsp + drizzling): Adds richness, helps things roast to golden perfection.
Salt and pepper (1/4 tsp each, for veggies and sauce): To taste, to make those flavors pop.
Garlic cloves (2, crushed for sauce): Pulls that heady aroma into the sauce.
Tomato paste (2.5 tbsp): Concentrated umami and tang to enrich the saucy base.
Warm tap water (1/2 cup): Loosens the sauce so it bubbles around the bake.
Plain yogurt (to serve): Drizzle thinned yogurt for a cooling, creamy finish.
Flatbreads, rice, or couscous (for serving): The perfect vehicle for scooping up meatballs and sauce.

How to Make Moroccan Spiral Meatball Zucchini

Step 1: Prep the Vegetables and Sauce

Start by firing up your oven to 200°C (375°F, or 180°C fan). Next, toss your chunky zucchini rounds and bell pepper pieces with a good glug of olive oil, salt, and pepper. This quick pre-roast seasoning is key: it gives those 2 vegetables flavor right from the start. In a separate small bowl, stir together the tomato paste, extra olive oil, water, crushed garlic, and a pinch of salt and pepper for the sauce. This will infuse the bake with a rich tangy base as it cooks.

Step 2: Make the Meatball Mixture

In a big bowl, combine panko breadcrumbs and grate the onion straight over them—this lets the breadcrumbs soak up all those sweet onion juices. Add the lamb mince, egg, minced garlic, parsley, cumin, coriander, paprika, cinnamon, cayenne, and salt. Now, channel your inner chef: roll up your sleeves, dive in with your hands, and mix until everything comes together smoothly.

Step 3: Shape and Spiral with 2 Vegetables

Roll the mixture into 16 meatballs, then gently flatten each into rounds a little thicker than the zucchini slices (roughly 1.5cm, or about 2.5 tablespoons each). In a 26cm (10.5-inch) cast-iron pan or baking dish, stand a meatball upright, wedge a zucchini round next to it, then continue in a spiral pattern. Fill in all gaps with red pepper chunks. There are no rules here. Let your 2 vibrant veggies create a delicious mosaic—just make sure everything is standing upright and filling up the dish.

Step 4: Assemble and Bake

Pour your tomato sauce evenly over the spiral of meatballs and veggies, aiming to coat as much as possible. Give everything a final drizzle with olive oil. Slide the pan into the oven and let it roast for 35 minutes. By the end, the meatballs should have a crispy golden top, and the 2 vegetables will be soft, sweet, and practically begging to soak up that sauce.

Step 5: Serve and Enjoy the Moroccan Spiral Meatball Zucchini Magic

Rest the bake for a few minutes, then spoon over plenty of yogurt and a sprinkle of fresh parsley. Pile it onto warm flatbreads, fluffy rice, or couscous so none of the fragrant sauce goes to waste. With the first forkful, you’ll see why these 2 vegetables make this Moroccan bake so unforgettable.

How to Serve Moroccan Spiral Meatball Zucchini

Garnishes

Keep things classic with a generous drizzle of plain yogurt thinned with a splash of water for a light, cool finish. A scatter of extra parsley brightens up the entire pan and adds a final burst of color. For bonus flavor, try a pinch of sumac or toasted pine nuts on top—these pair perfectly with our 2-vegetable spiral.

Side Dishes

This Moroccan Spiral Meatball Zucchini Bake is spectacular alongside pillowy flatbreads for scooping, fluffy basmati rice, or lemony couscous. Each soaks up the savory sauce and pairs beautifully with the distinct flavors of the 2 veggies in the dish. If you’re feeling extra, a crisp chopped salad brings an additional fresh contrast.

Creative Ways to Present

Lean into the fun, freeform spiral look! You can bake and serve right from a cast-iron skillet for rustic, straight-to-table charm. Or, if you want to show off, try making smaller “mini spirals” in single-serve ramekins—each guest gets their own 2-vegetable work of art. For parties, try skewering the meatballs and veggies and roasting on a tray for a bite-sized twist.

Make Ahead and Storage

Storing Leftovers

Leftover Moroccan Spiral Meatball Zucchini Bake keeps like a dream. Let it cool completely before transferring to an airtight container. The 2 vegetables stay tender and the flavors get even deeper overnight. Refrigerate for up to 3 days and reheat for an easy, flavor-packed lunch.

Freezing

You can freeze individual portions (or the whole dish) for up to 2 months. Simply wrap portions tightly or use freezer-safe containers. The 2 vegetables may soften a little when thawed, but the taste remains outstanding.

Reheating

To reheat, bake covered in an oven at 180°C (350°F) until hot throughout, about 15–20 minutes. Alternatively, microwave individual servings in short bursts, adding a splash of water if needed to keep everything juicy. A fresh drizzle of yogurt over the reheated bake brings it right back to life—even the 2 vegetables perk up!

FAQs

Can I use beef instead of lamb?

Absolutely! Beef mince works perfectly in this recipe, though it gives a slightly milder flavor than lamb. You’ll still get the magic brought by the blend of spices and the 2 veggies tucked between every bite.

Can I prepare the Moroccan Spiral Meatball Zucchini Bake in advance?

Yes, you can assemble the entire dish a few hours ahead and refrigerate it (keep covered). When you’re ready, just bake as directed. This means all the flavors from the 2 vegetables and those Moroccan spices infuse even more deeply.

What can I use instead of panko breadcrumbs?

Regular breadcrumbs (even gluten-free varieties) will work fine. For a rustic touch, try crushed matzo or even day-old bread torn into tiny bits—the meatballs will come out just as satisfying, especially surrounded by those 2 baked veggies.

Do I have to use both zucchini and capsicum?

I highly recommend using both for that 2-vegetable spiral effect and a rainbow look, but in a pinch, stick with what you have. You could swap in eggplant, yellow squash, or sweet potato for equally delicious results.

How do I make this dairy-free?

Simply skip the yogurt drizzle or use a dairy-free alternative. The rest of the recipe is naturally dairy-free, so aside from the garnish, this Moroccan Spiral Meatball Zucchini Bake with 2 key vegetables suits almost any diet.

Final Thoughts

Sharing this Moroccan Spiral Meatball Zucchini Bake with 2 mouthwatering vegetables always makes my table feel a little more special, and I can’t wait for you to experience it too. If you’re ready for bold flavor, beautiful presentation, and lots of home-cooked comfort, give this 2-vegetable bake a spot in your dinner rotation. Your taste buds (and your guests) will thank you!

Moroccan Spiral Meatball Zucchini

★★★★★

4.9 from 18 reviews

Author: Noah
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Halal

Print Recipe

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.

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.