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Moroccan Meatballs

Moroccan Meatballs
27th January, 2017

These little beauties are spicy and fiesty with all the flavours of North Africa

For a meatball with more heat, I'd go for Mexican style.


  • 500g lean minced lamb
  • 1 red onion , grated
  • 2 garlic cloves , crushed
  • 2cm root ginger , grated
  • a pinch dried chilli flakes
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • olive oil
  • 2 x 400g tins plum tomatoes
  • 200ml chicken stock
  • ½ bunch coriander , chopped


    Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix and form into little meatballs

    Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over.

    Remove the meatballs and dd the rest of the garlic, ginger and spices and cook for 2 minutes.

    Add the tomatoes and stock and season. Simmer for 10 minutes, then add back the meatballs back into the pan and cook for another 20 minutes until sauce is thickened.

    Stir in the coriander before serving

  • Why not serve with this