Knock-Off Leon Moroccan Meatballs Recipe

Name: Knock-Off Leon Moroccan Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meatballs; 2 slices of sandwich bread; 1 1/4 cups milk; 2 pounds ground lamb; 1 bunch parsley, finely chopped; 1 handful fresh mint, finely chopped; 1 teaspoon dried oregano; 1 teaspoon cumin seeds, toasted and ground; 1 clove of garlic, minced to paste; salt and pepper; Sauce; 3 tablespoons olive oil; 2 cloves garlic, finely chopped; 1 very large tin of tomato sauce, I used 749 grams; 1 large heirloom tomato, finely diced; 1 tablespoon prepared harissa; 1 handful basil, chopped; 1 handful parsley, chopped; salt and pepper

Servings: persons

Meatballs
2 slices of sandwich bread
1 1/4 cups milk
2 pounds ground lamb
1 bunch parsley, finely chopped
1 handful fresh mint, finely chopped
1 teaspoon dried oregano
1 teaspoon cumin seeds, toasted and ground
1 clove of garlic, minced to paste
salt and pepper
Sauce
3 tablespoons olive oil
2 cloves garlic, finely chopped
1 very large tin of tomato sauce, I used 749 grams
1 large heirloom tomato, finely diced
1 tablespoon prepared harissa
1 handful basil, chopped
1 handful parsley, chopped
salt and pepper

1
Soak bread in milk for 10 to 12 minutes.
2
Mash into bready paste. Then add lamb and all other ingredients, mixing well.
3
Roll mixture into very small bite sized meatballs.
4
Now start the sauce. Heat olive oil and gently fry garlic in tall sauce pan over medium to low heat.
5
Add tomatoes (fresh and tined) and harrissa to garlic. Simmer for 25 -30 minutes.
6
In a grill pan or deep skillet quickly brown meatballs. You may need to make a couple of rounds to prevent over crowding. Do not fully cook meatballs, just give them a nice charred color.
7
Spoon meatballs into simmering sauce an continue simmering for an additional 20 minutes.
8
Stir in herbs just before serving.
9
Meatballs can be served over a nice bed of pilaff rice with a little greek yogurt and herby sweet slaw or better yet for lunch serve on split roll with melted provolone cheese and slaw.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Meatballs, 2 slices of sandwich bread, 1 1/4 cups milk, 2 pounds ground lamb, and more.

Yes, Knock-Off Leon Moroccan Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Knock-Off Leon Moroccan Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions