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.


    Yorkshire, England, UK
    1 person made this

    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

    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


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

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