Moroccan meatballs recipe

12 ratings Rate
  • Serves 4
  • 5mins to prepare and 15mins to cook
  • 485 calories / serving
  • Freezable
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Moroccan meatballs with mint couscous HERO

Heat the oil in a large pan over a medium heat. Add the onion, with a good pinch of salt, and cook for 5-6 minutes, until softened.

Meanwhile, put the mince, apricot, almonds, spices and egg in a bowl and mix well. Shape into around 12 balls.

Turn up the heat and add the meatballs to the pan. Cook for 5 minutes, until browned, then add the tinned tomatoes and lemon slices. Leave to bubble for 10-12 minutes, until the meatballs are cooked through.

Boil a kettle and put the couscous in a bowl with a pinch of salt. Pour over 300ml  (½pt) boiling water, cover and leave for 5 minutes, until the water has been absorbed and the couscous is fluffy. Stir in the mint and serve with the meatballs and some plain yogurt on the side, if you like.

This recipe is perfect for making in large batches and freezing to use at a later date.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 x 400g pack lamb mince
  • 80g (3¼oz) dried apricots, chopped
  • 20g (¾oz) flaked almonds
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp paprika
  • 1 egg
  • 2 x 400g tins chopped tomatoes
  • ½ lemon, sliced
  • 180g (6¼oz) couscous
  • 2 tbsp finely chopped mint leaves
  • 4 tbsp plain yogurt, to serve
  • Energy 2020kj 485kcal 24%
  • Fat 22g 31%
  • Saturates 8g 40%
  • Sugars 18g 20%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 43g Protein 29.9g Fibre 4.2g


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