Moroccan-Spiced Lamb Meatballs with Tomato and Zucchini Ragout

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender lamb meatballs infused with warm Moroccan spices served in a vibrant tomato and zucchini ragout, perfect for a Whole30 dinner. This Mediterranean-inspired Whole30 recipe, ready in about 50 minutes, pairs ground lamb, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 400 cal/serving

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Ingredients

1 pound ground lamb
1 small, finely chopped onion
3, minced garlic cloves
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons olive oil
14 ounces canned diced tomatoes
2 medium, diced zucchini
1 medium, diced carrot
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro

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Instructions

Step 1: In a large bowl, combine 1 pound ground lamb, 1 small finely chopped onion, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Mix well and form into 16 small meatballs.
Step 2: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides for about 5-7 minutes. Remove and set aside.
Step 3: In the same skillet, add 2 diced medium zucchinis and 1 diced medium carrot. Sauté for 5 minutes until softened.
Step 4: Add 14 ounces canned diced tomatoes with their juices to the vegetables, stirring to combine. Return the meatballs to the skillet, cover, and simmer for 15 minutes until meatballs are cooked through and sauce thickens.
Step 5: Stir in 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh cilantro just before serving.