Moroccan-Spiced Lamb Meatball Tagine with Apricot & Olive Sauce

Ingredients

• 1 1/2 lbs ground lamb, or ground beef if preferred
• 1/2 cup panko breadcrumbs, helps bind meatballs
• 1 whole egg
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1 1/2 tsp cumin
• 1/2 tsp cinnamon, adds warmth without spice
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, for browning
• 1 medium onion, diced
• 1 1/2 cups chicken broth
• 3/4 cup dried apricots, halved, adds natural sweetness
• 1/2 cup green olives, pitted
• 1 tbsp honey, balances flavors
• 1 tbsp lemon juice, brightens sauce
• 1 1/2 cups instant couscous, uncooked
• 2 1/4 cups water or vegetable broth, for couscous
• 1 tbsp butter, for couscous
• 2 cups zucchini, diced, hidden veggie in sauce

Instructions

1. 1

   In a bowl, combine ground lamb, panko, egg, 2 cloves minced garlic, cilantro, cumin, cinnamon, salt, and pepper. Mix gently with hands until just combined, don't overmix.

2. 2

   Form mixture into 16-20 meatballs (about walnut-sized). Heat olive oil in a large skillet over medium-high heat.