Moroccan Meatballs





15 min


50 min


Like 24


  • 3 ‏Onions, peeled
  • 500 grams ‏Minced lamb
  • 1 ‏Zest and juice 1 unwaxed lemon, quartered
  • 1 tsp ‏Ground cumin
  • 1 tsp ‏Ground cinnamon
  • 1 pinch ‏Cayenne pepper
  • 1 small bunch ‏Flat-leaf parsley, chopped
  • 2 tbsp ‏Olive oil
  • 1 thumb-sized piece ‏Ginger, peeled and grated
  • 1 ‏Red chilli, deseeded and finely chopped
  • 1 pinch ‏Saffron strands
  • 250 ml ‏Lamb stock
  • 1 tbsp ‏Tomato purée
  • 100 grams ‏Pitted black kalamata olives
  • 1 small bunch ‏Coriander, chopped
  • ‏Couscous or fresh crusty bread, to serve
  1. In a food processor, process the onions until the onions are chopped finely. Place the lemon zest, parsley, spices, half of the onions in a bowl and season the lamb with the ingredients. Combine thoroughly, and form small walnut shaped balls, using your hands.
  2. Place the oil in a heatproof dish or a tagine dish with lid, add the balance onions, chilli, saffron and ginger. Cook for 5 minutes and add the lemon juice, tomato puree, stock and the olives. Allow the mixture to boil and toss in the meat balls. Reduce the temperature, cover and cook for 20 minutes.
  3. Take off the cover, add the lemon wedges and coriander in between the meatballs and let the mixture simmer for another 10 minutes. Ensure to turn the meatballs during this time.
  4. Once the ingredients are cooked and the sauce thickens, remove from the stove and serve hot.
  5. Can be served with couscous or crusty bread.


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