Moroccan Lamb Meatball Skillet

Instructions

1. Step 1

   Combine the ground lamb with ¾ piece (80 gr) onion, 2 clove (6 gr) garlic, 2 ½ tbsp (8 gr) cilantro, the breadcrumbs, egg, 1 tsp (2 gr) cumin, 2 gr coriander, 2 gr paprika, ⅝ tsp (4 gr) salt, and ½ tsp (1 gr) black pepper. Mix just until evenly combined.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 40.0 gr Breadcrumb, 1.0 piece Egg, 8.0 gr Fresh Cilantro, 6.0 gr Garlic, 2.0 gr Ground Coriander, 2.0 gr Ground Cumin, 500.0 gr Ground Lamb, 80.0 gr Onion, 4.0 gr Salt, 2.0 gr Sweet Paprika

   Cookware: mixing bowl

2. Step 2

   Shape the lamb mixture into 16 evenly sized meatballs and arrange them on a plate.

   Timer: 5 min (fixed)

   Cookware: plate

3. Step 3

   Heat the olive oil in the skillet over medium heat. Add the meatballs in a single layer and brown them on several sides, then return them to the plate; they will not yet be fully cooked.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: plate, skillet, tongs

4. Step 4

   Add the remaining 1 ¼ piece (120 gr) onion to the skillet and cook over medium heat until softened. Stir in the remaining 2 clove (6 gr) garlic and cook until fragrant.

   Timer: 5 min (fixed)

   Ingredients used: 6.0 gr Garlic, 120.0 gr Onion

   Cookware: skillet, wooden spoon

5. Step 5

   Stir in the remaining 1 tsp (2 gr) cumin, 2 gr coriander, 2 gr paprika, ⅝ tsp (4 gr) salt, and black pepper, along with the cinnamon and cayenne. Cook briefly to release their aroma.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 0.5 gr Cayenne Pepper, 1.0 gr Ground Cinnamon, 2.0 gr Ground Coriander, 2.0 gr Ground Cumin, 4.0 gr Salt, 2.0 gr Sweet Paprika

   Cookware: skillet, wooden spoon

6. Step 6

   Add the crushed tomato and stock. Bring the sauce to a gentle simmer over medium heat, then cook until slightly thickened.

   Timer: 5 min (fixed)

   Ingredients used: 800.0 gr Canned Crushed Tomato, 125.0 ml Lamb Stock

   Cookware: skillet, wooden spoon

7. Step 7

   Return the meatballs and any collected juices to the skillet. Cover and simmer over low heat until the centers of the meatballs reach 71°C.

   Timer: 12 min (fixed)

   Cookware: instant-read thermometer, skillet, tongs

8. Step 8

   Remove the skillet from the heat. Stir in the lemon juice and scatter the remaining 2 ½ tbsp (8 gr) cilantro over the meatballs before serving.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Fresh Cilantro, 15.0 ml Lemon Juice

   Cookware: skillet, wooden spoon