Moroccan Lamb Meatballs in Spicy Tomato Sauce
on Sep 14, 2026
This post may contain affiliate links! For more info, check out our privacy policy.
A special dinner that can be prepared in no time is these Moroccan Lamb Meatballs in a Spicy Tomato Sauce. Ground lamb gets mixed with mint and spices, and then stewed in a harissa tomato sauce. It’s a one-pan dinner that is cozy and simple for everyday cooking.
If you’re looking for more lamb recipes, be sure to check out our Herb Lamb Meatballs with a Horseradish Dipping Sauce and Moroccan-Inspired Rack of Lamb with Turmeric Couscous.
Why You’ll Love This Recipe
- Warm spices and smoky harissa make this a special cozy meal
- One-pan dinner
- No searing the meatballs means less mess and cleanup
- Can be prepared ahead of time, and warmed up when ready to serve
- Includes minimal ingredients, including pantry staples
- Easy to scale servings
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Lamb Meatballs: We call these minty meatballs, and the base is a mix of ground lamb, paprika, cumin, turmeric, fresh mint, egg, panko breadcrumbs, kosher salt, and black pepper.
- Harissa Tomato Sauce: For the sauce, the base starts with extra-virgin olive oil, garlic, paprika, cumin, turmeric, harissa paste with crushed tomatoes, salt, and pepper.
- Serve with couscous, pita bread, or yogurt!
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Don’t overmix the meat: Mix just until combined without overworking the mixture; this results in dense meatballs.
- Adjust protein: While we are using ground lamb here, you can also swap with ground chicken or ground beef.
- Keep the meatballs uniform: For even cooking, ensure the meatballs are all the same size. You can use a small cookie scoop for this!
- Prep and Reheating: You can prepare this ahead of time and warm on the stovetop when ready to serve.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
How to Make Moroccan Lamb Meatballs
Step 1: Mix your meatballs mixture until completely combined.
Step 2: Begin your harissa tomato sauce by simmering in a medium to large pot.
Step 3: Add the meatballs gently to simmer and to cook completely.
Step 4: Serve in bowls, and serve with couscous and yogurt.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with Moroccan lamb meatballs? We have you covered!
Moroccan Lamb Meatballs FAQs
These meatballs are usually simmered in a tomato sauce filled with spices such as, cumin, turmeric, and paprika.
Serve with your favorite seasonal salad, or on a bed of fluffy couscous.
You can use any Middle Eastern spices; typically, cumin, turmeric, paprika, and chili are used.
More Meat Recipes
If you do make this Moroccan Lamb Meatballs recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Moroccan Lamb Meatballs in a Spicy Tomato Sauce
Equipment
Ingredients
Harissa Tomato Sauce
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon turmeric
- Kosher salt and freshly ground black pepper
- 1 tablespoon harissa paste
- 1 28 ounce can crushed tomatoes
Minty Lamb Meatballs
- 1 pound ground lamb
- 1 tablespoon fresh mint, finely chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon turmeric
- Kosher salt and freshly ground black pepper
- 1 large egg
- ⅓ cup panko breadcrumbs
Instructions
- Heat your olive oil in a medium to large pot over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Add in the paprika, cumin, turmeric, salt, pepper, and let them toast for another 10 seconds. Add the harissa paste, tossing everything to combine.
- Add in your crushed tomatoes, and fill your can up halfway with water to get all the other bits in the can, too. Toss that water in. Bring the heat to medium low to low, and allow your sauce to simmer while you make the meatballs, about 10 to 15 minutes.
- In a large bowl, combine the ground lamb, mint, paprika, cumin, salt, pepper, turmeric, egg, and panko. Mix gently with your hands just until combined, being careful not to over-mix.
- Line a sheet pan with parchment paper, and form the meatballs with your hands, divided into 16 to 18 equal portions.
- Nestle the meatballs in the tomato sauce. Cover and simmer over medium-low heat for about 20 minutes, until the meatballs are cooked through. Taste and adjust with salt and pepper.
- Pour in bowls, and serve with couscous, yogurt, and/or pita bread!
Notes
- Don’t overmix the meat: Mix just until combined without overworking the mixture; this results in dense meatballs.
- Adjust protein: While we are using ground lamb here, you can also swap with ground chicken or ground beef.
- Keep the meatballs uniform: For even cooking, ensure the meatballs are all the same size. You can use a small cookie scoop for this!
- Prep and Reheating: You can prepare this ahead of time and warm on the stovetop when ready to serve.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This one pot meatball dinner is a cozy segue into cooler months! I hope you enjoy!