Imagine tender, spiced lamb meatballs simmering in a rich, savory tomato sauce studded with briny olives and fragrant Moroccan spices. Now, picture this: perfectly poached eggs nestled right into that sauce, their runny yolks creating an even more luxurious finish. This isn’t just a meal; it’s a one-pan wonder that transports you straight to the heart of Morocco. It’s a dish that’s as impressive as it is easy to make, perfect for a weeknight dinner or a special weekend brunch.
Ingredients
• MEATBALLS
• 14.1 oz / 400 g ground lamb
• 2 tablespoons / 16 g coconut flour OR 1/2 cup / 50 g almond flour
• 1 large egg
• 1 clove garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 tablespoon / 4 g freshly chopped parsley
• 1 tablespoon / 4 g freshly chopped cilantro
• TAGINE
• 2 tablespoons / 30 g ghee or other healthy cooking fat
• 1 small yellow onion, 2.5 oz / 70 g, chopped
• 1 clove garlic, minced
• 1 large tomato, 8.5 oz / 240 g, diced or use canned diced tomatoes
• 1/2 cup / 120 ml water
• 1 medium eggplant, 8.8 oz / 250 g, cut into 1/2-inch / 1-cm pieces
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 2 tablespoons / 8 g freshly chopped parsley, divided
• 2 tablespoons / 8 g freshly chopped cilantro, divided
• 16 whole green pitted olives, 1.7 oz / 48 g
• 4 large eggs
• Suggested side: cauli-rice
Instructions
1. In a large bowl, combine the ground lamb, coconut or almond flour, egg, garlic, paprika, cumin, cinnamon, parsley, and cilantro. Use your hands to gently mix until just combined, then form into 12 medium-sized meatballs.
2. In a large skillet or casserole dish, melt the ghee over medium-high heat. Add the chopped onion and cook for 5 to 8 minutes, until softened and lightly browned.
3. Stir in the minced garlic, diced tomatoes, water, eggplant, paprika, cumin, cinnamon, and half of the parsley and cilantro. Mix well to combine.
4. Gently place the meatballs and green olives into the sauce. Bring the mixture to a boil, then reduce the heat to medium-low, cover with a lid, and simmer for 15 to 20 minutes.
5. Remove the lid and use a spoon to create 4 small wells in the sauce. Carefully crack an egg into each well.
6. Cover the skillet again and continue to cook for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain runny.
7. Garnish with the remaining fresh parsley and cilantro. Serve immediately, preferably with a side of cauli-rice. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutritional Information
• Nutrition Facts Per Serving
• Total carbs: 11.2 g
• Fiber: 4.6 g
• Net carbs: 6.6 g
• Protein: 27.5 g
• Fat: 37.1 g
• Energy: 485 kcal
• Macronutrient ratio: Calories from carbs (6%), protein (23%), fat (71%)
Pro Tips
• For the most tender meatballs, mix the until just combined. Overworking the ground lamb can make them tough.
• If using a traditional tagine dish, preheat your oven to 350°F / 175°C. Prepare the sauce on the stovetop, pour it into the tagine, add the meatballs and olives, cover, and bake for 25-30 minutes before adding the eggs to bake for another 10 minutes.
• The meatballs and sauce can be made a day in advance. Simply reheat on the stove and then poach the eggs just before serving for the freshest taste.
• If your sauce becomes too thick while simmering, add a splash more water or broth to reach your desired consistency.
FAQ
Q: Is this lamb meatball recipe keto-friendly
A: Yes, this recipe is designed to be keto-friendly and low-carb. With only 6.6g of net carbs per serving and the use of almond or coconut flour, it’s a perfect fit for a ketogenic diet, especially when served with cauli-rice.
Q: Can I make this Moroccan meatball dish ahead of time
A: Absolutely. You can prepare the meatballs and sauce a day in advance and store them in an airtight container in the refrigerator. Simply reheat the dish on the stove and poach the eggs right before you’re ready to serve.
Q: What can I use instead of lamb
A: While lamb provides the traditional flavor, you can substitute it with ground beef or even ground turkey. Please note that this will alter the authentic taste of the dish.
Q: Do I need a traditional tagine to make this recipe
A: No, a traditional tagine dish is not required. This recipe works perfectly as a one-pan meal in any large skillet or a casserole dish that has a lid.
