ACTIVE TIME 20 MINUTES | TOTAL TIME 40 MINUTES | SERVES 4
✓ Freezable ✓ Make Ahead ✓ One Pot
1 lb. ground lamb or beef
1 large egg
1/4 cup dry plain bread crumbs
1 Tbsp. plus 1 tsp. ras el hanout or Moroccan seasoning, divided
1 tsp. kosher salt, divided
1 Tbsp. neutral oil (such as canola)
1 yellow onion, finely chopped (about 11/4 cups)
21/2 Tbsp. harissa paste
2 15.5-oz. cans chickpeas, drained and rinsed
1 14.5-oz. can diced fire-roasted tomatoes
1 5-oz. pkg. fresh baby spinach
Plain whole-milk yogurt, for serving (optional)
STIR together lamb, egg, bread crumbs, 1 tablespoon ras el hanout, and 1/2 teaspoon salt in a large bowl until just combined (do not overmix). Shape mixture into 12 meatballs (about 11/2 inches in diameter).
HEAT oil in a medium pot over medium-high. Add meatballs in a single layer; cook, turning occasionally, until browned all over, 5 to 6 minutes. Transfer to a plate.
REDUCE heat to medium. Add onion and remaining 1/2 teaspoon salt to pot; cook, stirring often, until onion is softened and starting to brown, 4 to 5 minutes. Stir in harissa and remaining 1 teaspoon ras el hanout; cook, stirring, until fragrant, about 1 minute.
ADD chickpeas, tomatoes, and 1 cup water to pot. Bring to a simmer, stirring occasionally. Nestle meatballs in chickpea mixture, cover, and reduce heat to medium-low. Simmer until a thermometer inserted in meatballs reads 165°F, 10 to 15 minutes.
REMOVE pot from heat. Uncover and gradually stir in spinach until wilted. Serve dolloped with yogurt, if desired.
PER SERVING: 510 Calories, 23g Fat (7g Saturated), 121mg Cholesterol, 10g Fiber, 32g Protein, 43g Carbs, 1,192mg Sodium, 0g Added Sugar