Moroccan Spiral Meatball Zucchini Bake

This dish is a vibrant, healthy twist on traditional Moroccan flavors, often featuring a beautiful spiral pattern of zucchini slices and spiced meatballs (kofta). 🍲 It’s a great way to explore Mediterranean and North African cooking techniques!

I’ll ask guiding questions along the way to help you master this recipe. To get started, let’s look at what makes this dish special:

* **The Flavor Profile:** It usually involves **Cumin**, **Paprika**, **Cinnamon**, and **Fresh Herbs** (like parsley and cilantro) mixed into the meat. 🌿

* **The Technique:** Instead of frying the meatballs, they are nestled between thin slices of zucchini and baked in a rich tomato sauce. 🍅

Which of these would you like to explore first?

1. **The Spiced Meatballs (Kofta):** Learning the specific spice ratios and the best type of meat to ensure they stay juicy. 🥩

2. **The Assembly & Sauce:** Mastering the "spiral" arrangement and creating a balanced tomato base. 🌀

3. **Substitution & Prep Tips:** Choosing the right zucchini and finding alternative ingredients for different diets. 🥒

Would you like to start with the **meatball spices**, or jump straight into the **assembly**?

Moroccan Spiral Meatball Zucchini Bake

A visually stunning and flavorful dish that combines the warm, aromatic spices of North Africa with fresh, seasonal zucchini. The "spiral" presentation makes it a showstopper for dinner parties or a healthy family meal.

Prep time: 25 minutes

Cook time: 35 minutes

Serves: 4-6

Ingredients

The Meatballs

1 lb (450g) Ground Lamb or Beef (or a mix)

1/2 cup Red onion, very finely minced

2 cloves Garlic, minced

1/4 cup Fresh parsley, chopped

1/4 cup Fresh cilantro, chopped

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp Ground cinnamon

1/2 tsp Smoked paprika

1/2 tsp Salt & Black pepper

1/4 cup Almond flour (optional, for binding)

The Sauce & Base

2 cups Marinara sauce or crushed tomatoes

1-2 tbsp Harissa paste (adjust for heat preference)

1 tsp Ras el Hanout spice blend

3 large Zucchini, sliced into 1/8 inch rounds

Garnish

1/4 cup Feta cheese, crumbled

2 tbsp Toasted pine nuts or slivered almonds

Fresh mint leaves

Pomegranate arils (optional, for a pop of sweetness)

Instructions

1. Prepare the Meatballs

In a large bowl, combine the ground meat, onion, garlic, parsley, cilantro, and all the spices. Mix gently with your hands until just combined (don't overwork the meat). Roll into small, golf-ball-sized meatballs (about 1 inch in diameter).

2. Sauté the Meat (Optional but recommended)

In a large oven-safe skillet (like cast iron), brown the meatballs over medium-high heat for 2-3 minutes per side. They don't need to be cooked through yet, just caramelized on the outside. Remove meatballs and set aside.

3. Create the Base

Wipe out excess grease from the skillet. Pour in the tomato sauce, harissa, and Ras el Hanout. Stir to combine. If using a baking dish instead of a skillet, pour this mixture into the bottom of the dish.

4. Assemble the Spiral

Place the meatballs back into the sauce, spacing them out evenly.

Take your zucchini rounds and tuck them standing up between the meatballs and around the edges of the pan, creating a "spiral" or "shingled" look.

Lightly drizzle the zucchini tops with olive oil and a pinch of salt.

5. Bake

Preheat your oven to 400°F (200°C). Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the sauce is bubbling and the zucchini is tender but still has a slight bite.

6. Finish and Serve

Top the hot bake with crumbled feta, toasted nuts, fresh mint, and pomegranate arils. Serve with a side of couscous, crusty bread, or a simple dollop of Greek yogurt.

Chef's Tips

Zucchini Moisture: If your zucchini is very watery, toss the slices with a bit of salt and let them sit for 10 minutes, then pat dry before assembling.

Vegetarian Swap: Replace the meatballs with canned chickpeas or roasted cauliflower florets nestled into the sauce.