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Moroccan meatballs recipe

Moroccan meatballs recipe

637 ratings

Created by The Tesco Real Food team

These spicy beef meatballs in a rich coriander and cumin-flavoured tomato sauce are so easy to prepare, and to make in large batches to freeze for a later date. Serve with warm flatbread and fluffy cous cous. See method

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 740 calories / serving

Ingredients

  • 2-3 tbsp 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
  • 2 tsp sugar
  • 1 x 30g pack fresh coriander, finely chopped
  • half a 30g pack fresh mint, finely chopped
  • 1 egg, lightly whisked
  • 500g beef mince
  • 50g fresh breadcrumbs
  • couscous, to serve
  • plain yogurt, to serve
  • pitta bread warmed, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • 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

Method

  1. 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 15 mins until reduced.
  2. 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.
  3. 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.
  4. 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.

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