Moroccan meatballs

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Moroccan meatballs
Moroccan meatballs
  • Makes: 24

  • Prep time:

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  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

We all know and love Italian spaghetti and meatballs made with traditional minced beef. Well this Moroccan twist on the classic is a great change. Made with lamb and a mix of eastern inspired spices, they’re great served with couscous, tucked into a warm pitta with tzatziki and shredded lettuce or on cocktail sticks for a buffet. Either way they’re sure to help rock the Kasbah!


  • 500g lean minced lamb
  • 1 red onion, grated
  • 2 garlic cloves, crushed
  • a pinch dried chilli flakes
  • 2tsp ground cumin
  • 1tsp ground cinnamon
  • 1tbsp olive oil

If you have any fresh parsley, add it to the raw meatball mixture for an extra herby flavour.


  1. Put the mince into a large bowl and grate the red onion on top. Add the garlic and spices and using your hands, mix everything together and mould into small meatballs.
  2. Heat the olive oil in a large frying pan and fry the meatballs, turning often to crisp up evenly for 7-8mins. You can eat them straightaway or keep them warm in a low temperature oven until ready to serve.

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