Moroccan Spiral Meatball Zucchini Bake

Description of this recipe

This Moroccan Spiral Meatball Zucchini Bake is a vibrant and flavorful dish that combines the warmth of Moroccan spices with the freshness of zucchini and the heartiness of meatballs. Arranged in a visually appealing spiral, this bake is not only delicious but also a feast for the eyes. It’s a complete meal that’s perfect for a weeknight dinner or a special occasion.

Why you will love this recipe

You’ll love this recipe because it’s:

Bursting with flavor: The combination of Moroccan spices like cumin, coriander, paprika, and cinnamon creates a complex and aromatic flavor profile that will tantalize your taste buds.
Healthy and satisfying: Packed with vegetables and lean protein, this bake is a nutritious and filling meal.
Easy to make: Despite its impressive appearance, this recipe is surprisingly simple to prepare.
Visually stunning: The spiral arrangement of zucchini and meatballs makes this dish a showstopper.
Versatile: You can easily customize this recipe to your liking by using different types of ground meat or vegetables.

Ingredients:

Meatballs:

½ cup panko breadcrumbs (use GF if needed, can substitute regular breadcrumbs)
½ onion, grated with a standard box grater
500g / 1 lb lamb mince (ground lamb), or beef
1 egg
2 garlic cloves, finely minced using a garlic crusher or knife
¼ cup finely chopped parsley, plus extra for garnish

Moroccan spice mix:

1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika (sweet / regular, or smoky – not spicy)
¼ tsp cinnamon powder
¼ tsp cayenne pepper (or black pepper), tiny amount so doesn’t make it spicy
¾ tsp cooking salt / kosher salt

Vegetables:

2 zucchini (5cm/2″ wide, 22cm/9″ long is ideal), cut into ~20 x 1.2 cm / 0.5″ thick rounds
1 large or 1 ½ regular red capsicum (bell pepper), cut into ~20 x large-ish chunks 5 x 2.5cm / 1 x 2″
½ tbsp extra virgin olive oil, plus extra for drizzling to bake
¼ tsp each salt and pepper

Garlic tomato sauce:

2 garlic cloves, crushed using garlic press
2 ½ tbsp tomato paste
2 tbsp extra virgin olive oil
½ cup warm tap water
⅛ tsp each salt and pepper

Serving

Plain yogurt, thinned with a little water to make it drizzle-able
Flatbreads, rice (basmati recommended), couscous, mash

Preparation:

Step 1: Prepare the vegetables

Preheat oven to 200°C/375°F (180°C fan-forced). In a large bowl, toss the capsicum and zucchini rounds with ½ tablespoon of extra virgin olive oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Set aside.

Step 2: Make the garlic tomato sauce

In a small jug or bowl, combine the crushed garlic, tomato paste, 2 tablespoons of extra virgin olive oil, warm tap water, ⅛ teaspoon of salt, and ⅛ teaspoon of pepper. Mix well and set aside.

Step 3: Prepare the meatball mixture

In a medium-sized bowl, place the panko breadcrumbs. Grate the onion over the breadcrumbs, using your fingertips to toss the breadcrumbs and wet them with the onion juices. Add the lamb mince, egg, minced garlic, chopped parsley, cumin powder, coriander powder, paprika, cinnamon powder, cayenne pepper, and cooking salt to the bowl.

Step 4: Form the meatballs

Using your hands, thoroughly mix all the meatball ingredients until well combined. Roll the mixture into 16 equal-sized balls. Gently flatten each meatball to about 1.5cm / 0.6″ thickness, making them slightly larger than the zucchini rounds.

Step 5: Assemble the bake

Arrange the zucchini rounds and meatballs in a 26cm/10.5″ round cast-iron pan or baking dish of similar size. Stand each meatball upright and wedge a zucchini round next to it, creating a spiral pattern. Start with a ring around the edge of the pan and then fill in the middle. Tuck the capsicum chunks between the zucchini and meatballs, filling the entire pan so everything holds each other up. Use as much capsicum and zucchini as possible. Don’t worry about perfection; this is your delicious artwork!

Step 6: Bake

Pour the garlic tomato sauce over the assembled bake, ensuring that you distribute it evenly over the zucchini, meatballs, and capsicum. Drizzle about 1 tablespoon of olive oil over the entire dish. Bake for 35 minutes, or until the surface of the meatballs is nicely browned and the vegetables are tender.

COOKING Rating:

Easy to Medium

Serving Suggestions:

Serve the Moroccan Spiral Meatball Zucchini Bake hot, garnished with fresh parsley. Drizzle with thinned plain yogurt for a creamy and cooling contrast to the spicy flavors. Serve with warm flatbreads, fluffy basmati rice, couscous, or creamy mashed potatoes to soak up the delicious sauce.

Tips:

For a gluten-free option, use gluten-free panko breadcrumbs or substitute with almond flour.
If you don’t have lamb mince, you can use beef mince or a combination of both.
Adjust the amount of cayenne pepper to your preference. If you prefer a spicier dish, add a little more.
Feel free to add other vegetables to the bake, such as eggplant or carrots.
To prevent the zucchini from becoming too soggy, you can lightly salt them and let them sit for 15 minutes before assembling the bake. This will draw out some of the excess moisture.
If the top of the bake starts to brown too quickly, you can cover it loosely with foil for the last 10-15 minutes of cooking.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Prep Time:

25 minutes

Cook Time:

35 minutes

Total Time:

1 hour

Nutritional Information:

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: 450
Protein: 30g
Sodium: 600mg

Conclusion

This Moroccan Spiral Meatball Zucchini Bake is a delightful and flavorful dish that is sure to impress. The combination of warm spices, tender vegetables, and juicy meatballs creates a culinary experience that is both satisfying and memorable. Whether you’re looking for a weeknight dinner option or a dish to serve at a dinner party, this bake is a perfect choice. Enjoy the process of creating this beautiful and delicious meal, and savor every bite!

Questions and Answers about this recipe

Q1: Can I use a different type of meat for the meatballs?

A: Yes, you can substitute the lamb mince with beef mince, ground chicken, or even ground turkey. Keep in mind that using a leaner meat like chicken or turkey might require a slight adjustment in cooking time to ensure the meatballs remain moist.

Q2: What if I don’t have all the Moroccan spices?

A: While the combination of spices contributes significantly to the unique flavor profile of this dish, you can make substitutions if needed. If you’re missing cumin or coriander, you can use a general “Moroccan spice blend” that is available in many grocery stores. If you don’t have cinnamon, you can omit it, but it does add a special touch. The paprika is essential for color and a mild flavor, so try not to skip it.

Q3: Can I make this dish ahead of time?

A: Yes, you can assemble the bake ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to add the sauce just before baking to prevent the zucchini from becoming too soggy. You may need to add a few extra minutes to the cooking time if baking from cold.

Q4: How do I prevent the zucchini from becoming watery?

A: Zucchini tends to release moisture during cooking. To minimize this, you can lightly salt the zucchini rounds and let them sit for about 15 minutes before assembling the bake. This will draw out some of the excess water, which you can then pat off with a paper towel. Also, be sure not to overcrowd the pan, as this can trap moisture.

Q5: What other vegetables can I add to this bake?

A: Feel free to get creative and add other vegetables to the bake. Eggplant, carrots, onions, and bell peppers of different colors would all be great additions. Just make sure to cut them into similar sizes as the zucchini and capsicum so they cook evenly. You could also add some chopped tomatoes for extra flavor and moisture.