In a large mixing bowl, combine the parsley, paprika, cumin, salt and pepper with a fork. With your hands, crumble the lamb into the bowl and knead until all the ingredients are incorporated.
Moisten your hands with water. Measure a level tablespoon of lamb and roll into a ball. Line meatballs on baking sheet until it's time to put them in the sauce.
Heat the oil in a large, deep skillet or pot. Add the onion and saute until soft. Add the garlic, paprika, cumin, salt and peper and stir until fragrant (about 30 seconds.) Add the chopped tomatoes to the pan and stir for about 1 minute. Add the water, tomato paste and parsley. Mix to dissolve the tomato paste.
Bring the sauce to a boil, then gently place the meatballs in the skillet, cover and reduce to a simmer. Cook 40 minutes covered, then remove lid and cook an additional 20 minutes, until the sauce has thickened.
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