Moroccan meatballs Recipe

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makes:

24

Skill:

easy

Cost:

cheap

Prep:

15 min

Cooking:

10 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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!

Ingredients

  • 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

Method

  • 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.

  • 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.

More Recipe Ideas

Top Tip

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

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