Ingredients:

  • 1 lb (450g) ground lamb
  • 1 tbsp (6g) Ras el Hanout
  • 4 cloves (12g) garlic, minced, divided
  • 1/4 cup (15g) fresh mint, finely chopped
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 medium (110g) onion, diced
  • 1 tsp (2g) ground cinnamon
  • 1 can (14.5 oz / 411g) crushed tomatoes
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 tbsp (12g) honey
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 cup (120ml) low-sodium vegetable broth
  • 1/4 cup (10g) fresh cilantro, chopped
  • 1 tbsp (15g) toasted sesame seeds

Instructions:

  1. Combine the ground lamb, Ras el Hanout, minced garlic, mint, salt, and pepper in a bowl. Gently mix with your hands until just combined, then roll into 1-inch spheres (approximately 16-20 meatballs).
  2. Heat the olive oil over medium-high heat in a skillet. Add the meatballs in a single layer, searing for 2-3 minutes per side until they develop a deep mahogany-colored crust. Remove and set aside on a plate.
  3. In the same pan, sauté the diced onion until translucent. Stir in the minced garlic and cinnamon, cooking for 60 seconds until fragrant.
  4. Pour in the crushed tomatoes, vegetable broth, and honey, stirring to scrape up the brown bits from the bottom of the pan.
  5. Fold in the chickpeas and return the seared meatballs to the pan. Lower the heat to medium-low and simmer uncovered for 15-20 minutes until the sauce thickens into a velvety glaze.
  6. Stir in the fresh lemon juice just before removing from heat. Garnish with fresh cilantro and toasted sesame seeds.