Moroccan meatballs recipe

577 ratings Rate
  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 740 calories / serving
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Moroccan meatballs HERO

First make the sauce. Heat a dash of oil in a pan and soften the onions, garlic and spices for a few minutes. Put half of the mixture in a bowl to cool for the meatballs. Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15mins until reduced.

Add the herbs, egg, beef mince and the breadcrumbs to the cooled onions, then season and mix everything well with your hands. Shape into walnut-sized balls.

Heat the rest of the oil and fry the meatballs until golden. Add the meatballs to the sauce and simmer for a few minutes until they're cooked through.

Serve with couscous, a spoonful of yogurt and some pitta bread that's been warmed through.

Top tip

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.

frying pan

Need equipment? The Prestige Non-Stick 28cm frypan is the perfect item to help you make this recipe.

  • Ingredients

  • 2-3tbsp olive oil
  • 2 red onions, finely chopped
  • 4 cloves garlic, crushed
  • 1tsp cumin seeds, toasted and ground
  • 1tsp coriander seed, toasted and ground
  • 1 x 400g can tomatoes
  • 2tsp sugar
  • 1 x 30g pack fresh coriander, finely chopped
  • half a 30g pack fresh mint, finely chopped
  • 1 egg, lightly whisked
  • 500g (1lb) beef mince
  • 50g (2oz) fresh breadcrumbs
  • couscous, to serve
  • plain yogurt, to serve
  • pitta bread warmed, to serve
  • Energy 3085kj 740kcal 37%
  • Fat 51g 73%
  • Saturates 19g 95%
  • Sugars 10g 11%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 18g Protein 54.3g Fibre 2.7g

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