Moroccan-Spiced Lamb Meatballs with Zucchini Noodles

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

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 Moroccan spices served over sautéed zucchini noodles for a Whole30-friendly, aromatic dinner. This Mediterranean-inspired Whole30 recipe (gluten-free, dairy-free), ready in about 35 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 380 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.

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Prep: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 380 cal/serving

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Ingredients

1 pound ground lamb
1 small, finely grated onion
3, minced garlic cloves
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 medium, spiralized into noodles zucchini
1/4 cup chopped fresh parsley
1 tablespoon lemon juice

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Instructions

Step 1: In a large bowl, combine 1 pound ground lamb, 1 small finely grated onion, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1/2 teaspoon paprika, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Mix gently until just combined.
Step 2: Form the mixture into 18-20 small meatballs, about 1 1/2 inches in diameter.
Step 3: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and cook for 5-7 minutes, turning frequently until browned on all sides and cooked through.
Step 4: Remove meatballs from skillet and set aside. Add remaining 1 tablespoon olive oil to the skillet, then add 4 medium spiralized zucchini noodles. Sauté for 3-4 minutes until just tender but still slightly crisp.
Step 5: Return the meatballs to the skillet with zucchini noodles. Drizzle 1 tablespoon fresh lemon juice and sprinkle 1/4 cup chopped fresh parsley over the dish. Toss gently to combine and heat through for 1 minute.
Step 6: Serve immediately for a fragrant and satisfying meal.