Go Back
+ servings
Moroccan Lamb Meatballs with Romesco Sauce and Spaghetti Recipe
Print

Juicy Cumin-Spiced Lamb Meatballs (in 30 Minutes!)

This hands off lamb meatball recipe comes together quickly and easily – you don’t even need to make the sauce on the stove! Both elements are fantastic for make-ahead meal prep. Just cook the pasta off the night you want to eat, or omit entirely if you’re watching your grains. If you’re not low FODMAP you can add 1 minced garlic clove and 1 minced shallot to the meatballs. The Romesco sauce really doesn’t need anything, but more garlic works there as well.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

For the meatballs:

For the romesco spaghetti sauce:

  • One 16-ounce jar roasted red peppers drained
  • 6 sundried tomatoes in oil see note
  • 1/4 cup marcona almonds or blanched almonds
  • 1/4 cup olive oil
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon sea salt
  • Pinch of red pepper flakes
  • 8 ounces quinoa spaghetti

Instructions

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a medium mixing bowl, combine the lamb, almond meal, egg, mint, tomato paste (if using), sea salt, cumin, ginger, paprika and cayenne. With clean hands, mix the lamb until well combined, making sure not to overly break apart the meat. Form the mixture into 12 equal balls, about 2 tablespoons of meat in each. Arrange on the prepared baking sheet and bake in the oven until lightly browned on top and cooked through, about 20 minutes.
  • Meanwhile, bring a large pot of salted water to boil. Cook the pasta according to packaged directions and drain in a colander.
  • In the bowl of a blender or food processor, add the peppers, sundried tomatoes, almonds, olive oil, sherry vinegar, sea salt, and red pepper flakes. Puree until smooth, adding a splash of water if necessary to reach your desired consistency.
  • Assemble the dish: divide the spaghetti between four bowls. Top with a generous drizzle of romesco sauce and the meatballs. Garnish with fresh mint and serve the remaining sauce on the side.

Notes

Make sure that your sundried tomatoes are not marinated in garlic if you’re eating low FODMAP!
For a Whole30 option, sub quinoa pasta with spaghetti squash or zucchini noodles.