Moroccan Lamb Meatballs
Warm spices, couscous base
Warm spices, couscous base. Sized for a full crew, with timing that still works when the kitchen gets interrupted.
Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.
613Cal
50gProtein
41gCarbs
28gFat
Ingredients
- 3 Lb Ground Lamb Or Beef
- 2 Cups Couscous, Dry
- 2 cans Crushed Tomatoes
- 2 Tbsp Ras El Hanout
- 1 bunch Fresh Cilantro
Instructions
- Mix and brown meatballs: Combine ground meat with ras el hanout, egg, and breadcrumbs. Roll golf-ball size; brown in batches in a Dutch oven.
- Simmer in tomato sauce: Add crushed tomatoes and 1 cup water. Simmer covered 25 minutes until meatballs read 160°F and sauce thickens.
- Steam couscous: Pour boiling salted water over couscous; cover 5 minutes. Fluff with fork.
- Serve over couscous: Mound couscous; ladle meatballs and sauce. Top with cilantro. Moroccan Meatballs should smell warm and spiced — not like plain tomato sauce.
Tonight's spread
- Plate Moroccan Lamb Meatballs with sides in separate pans so the crew can mix portions.
- Line up Moroccan Lamb Meatballs on the main counter with serving spoons — firefighters grab fast between calls.
- Keep a backup tray warm in the oven at 200°F for late arrivals after a run.
Hall tips
- Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
- Taste for salt at the end — hall palates run salty after long shifts.
Leftovers
- Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
- Label trays with date and reheat to 165°F minimum before second shift.
- Large sheet trays
- Instant-read thermometer
- Aluminum foil
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