Moroccan Lamb Meatballs in Tomato Sauce: A Flavorful and Hearty Dish

In a large bowl, combine the ground lamb, breadcrumbs, parsley, onion, garlic, cumin, coriander, cinnamon, ginger, salt, pepper, and egg.
Mix everything together until well combined.
Roll the mixture into small meatballs, about 1 inch in diameter. You should get around 20 meatballs.
Cook the Meatballs:

Heat 2 tbsp olive oil in a large skillet over medium heat.
Add the meatballs in batches, browning them on all sides for about 6-8 minutes. They don’t need to be fully cooked through yet.
Remove the meatballs from the skillet and set them aside.
Prepare the Tomato Sauce:

In the same skillet, add a bit more oil if needed and sauté the onion until softened, about 5 minutes.
Add the garlic and sauté for an additional 1 minute.
Stir in the diced tomatoes, tomato paste, cumin, paprika, cinnamon, honey (if using), salt, and pepper.
Bring the sauce to a simmer and let it cook for about 10 minutes, stirring occasionally.
Simmer the Meatballs in Sauce:

Carefully add the browned meatballs back into the skillet with the tomato sauce.
Cover and simmer for about 15-20 minutes, until the meatballs are cooked through and tender.
Serve:

Garnish with freshly chopped cilantro and serve over couscous, rice, or with warm pita bread.
Serving and Storage Tips