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Moroccan Spiral Meatball Zucchini Bake

Moroccan Spiral Meatball Zucchini Bake: A Comforting Delight

Moroccan Spiral Meatball Zucchini Bake is a vibrant dish combining spiced meatballs and zucchini in a savory sauce, perfect for a comforting dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 500 grams Lamb Mince (Ground Lamb) Ground beef can be used as a substitute.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used.
  • 1 medium Onion Grated for moisture and flavor.
  • 2 cloves Garlic Freshly minced for better taste.
  • 2 tablespoons Moroccan Spice Mix Includes cumin, coriander, paprika, cinnamon, and cayenne.
  • 1 large Egg To bind the meatball mixture.
  • 2 tablespoons Parsley Optional garnish for freshness.
For the Vegetables
  • 2 medium Zucchini (Courgette) For spiral base; eggplant can also be substituted.
  • 1 large Red Capsicum (Bell Pepper) Any variety can be used.
For the Sauce
  • 2 tablespoons Tomato Paste Forms the base of the sauce.
  • 1 cup Water To dilute the tomato paste.
  • 2 tablespoons Olive Oil For flavor and coating.
  • to taste Salt and Pepper Essential for seasoning.

Equipment

  • Baking Pan
  • Mixing Bowl
  • knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 200°C (375°F). Gather your baking pan and cooking utensils.
  2. In a large mixing bowl, toss the sliced zucchini and capsicum with olive oil, salt, and pepper. Set aside.
  3. In a separate bowl, combine tomato paste, minced garlic, water, salt, and pepper to create the sauce. Set aside.
  4. In a large mixing bowl, combine panko breadcrumbs and grated onion. Add minced garlic, Moroccan spice mix, egg, salt, and pepper to the mixture.
  5. Divide the meatball mixture into 16 portions and roll into balls, slightly flattening them.
  6. In a round baking pan, arrange the zucchini slices upright in a spiral pattern, placing meatballs in between.
  7. Pour the tomato sauce over the arrangement, ensuring even coverage, and drizzle olive oil on top.
  8. Bake for about 35 minutes until meatballs are browned and zucchini has softened.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 25gProtein: 24gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 450mgPotassium: 750mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 80mgCalcium: 50mgIron: 3mg

Notes

Don’t overcrowd the ingredients for even cooking and consider fresh ingredients for the best flavor.

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