Moroccan meatball feast

    3 hours 10 min

    Great dish that the family or friends can dip into around the table. Serve with some fresh crusty bread to mop up the sauce.

    MichelleTownhill

    Yorkshire, England, UK
    1 person made this

    Ingredients
    Serves: 4 

    • For the meatballs
    • 500g lamb mince
    • 1 medium onion, finely chopped
    • 2 tablespoons chopped flat leaf parsley
    • 2 tablespoons chopped fresh coriander
    • 2 tablespoons chopped fresh mint
    • 1 red chilli, finely chopped (seeded optional)
    • 1 heaped tablespoon ras el hanout
    • 1 heaped teaspoon smoked paprika
    • 1/2 teaspoon ground ginger
    • 1 teaspoon ground cumin
    • 1/2 teaspoon cayenne pepper
    • 2 tablespoons sunflower oil
    • For the sauce
    • 1 large onion, finely chopped
    • 2 garlic cloves, grated
    • 2 teaspoons ground cumin
    • 1/2 teaspoon ground cinnamon
    • 2 teaspoons ras el hanout
    • 1 (400g) tin chopped tomatoes
    • 2 teaspoons harissa paste (optional)
    • 1 chicken stock cube
    • 450ml boiling water
    • 4 eggs

    Method
    Prep:30min  ›  Cook:40min  ›  Extra time:2hr chilling  ›  Ready in:3hr10min 

      For the meatballs:

    1. Combine all of the ingredients for the meatballs, except the sunflower oil, together in a bowl and mix thoroughly. Form the mixture into meatballs the size of a ping-pong ball and place on a plate. Chill in the fridge for 2 hours to firm up.
    2. Warm the oil in a paella pan or a large frying pan. Remove the meatballs from the fridge and place all the meatballs in the pan to fry for 8 to 10 minutes turning frequently, until no longer pink in the centre. Remove from the pan and set aside. Wipe the pan with kitchen paper.
    3. For the sauce:

    4. To make the sauce, warm a little olive oil in the large frying pan over a medium heat and add the finely chopped onion then cook and stir for 5 minutes, or until soft. Add the garlic, cumin, cinnamon and ras el hanout and cook for 1 minute, then add the tomatoes and harissa paste, if using, and cook for a couple of minutes. Dissolve the stock cube in the boiling water then pour into the pan and give a good stir. Bring to a simmer.
    5. Add the meatballs to the sauce then cover and cook for 10 minutes. Shortly before serving, make a well in the centre of the pan and add the 4 eggs. Cook about 3 to 4 minutes, or to your taste. Season if desired and serve with a crusty bread to mop up the egg and sauce. And enjoy x

    Tip

    As a compliment make up some roast vegetable cous cous as a side dish.

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