Moroccan-Spiced Lamb Meatballs with Zucchini Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb meatballs infused with Moroccan spices served over sautéed zucchini noodles for a Whole30-friendly, aromatic dinner. This mediterranean-inspired whole30 (gluten-free, dairy-free) ready in about 35 minutes pairs pound ground lamb, small, finely grated onion, minced 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Form the mixture into 18-20 small meatballs, about 1 1/2 inches in diameter.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Serve immediately for a fragrant and satisfying meal.

Equipment for this recipe

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Frequently asked questions

How long does Moroccan-Spiced Lamb Meatballs with Zucchini Noodles take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Moroccan-Spiced Lamb Meatballs with Zucchini Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound ground lamb from drying out.

Can I substitute ingredients in Moroccan-Spiced Lamb Meatballs with Zucchini Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Moroccan-Spiced Lamb Meatballs with Zucchini Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Moroccan-Spiced Lamb Meatballs with Zucchini Noodles gluten-free?

Yes — this recipe is tagged gluten-free, dairy-free, low carb, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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