Moroccan Lamb Meatballs

This all in one dish has lovely Moroccan flavours, is simple to put together and because it is a one pot dish the clean up is quick and easy.

Using lamb gives a nice flavour but you could replace it with beef if you prefer.

I quite often prepare the meatballs early in the day, then store them in the fridge until I make the sauce when I’m ready to cook the dish. If you prefer you can use all Passata instead of using the can of Tomato Soup but I find it gives the sauce a richer quality.

Moroccan Lamb Meatballs

Moroccan flavoured Meatballs in Tomato Sauce

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 1 Onion finely diced
• 700 gm Lamb Mince or Beef
• 2 Tbsp Chopped fresh Parsley or 2 tsp dried parsley
• 2 Tbsp Chopped fresh Mint or 1 tsp dried mint
• 1 tsp Ground dried coriander
• 1 tsp Ground Cumin
• 1 tsp Moroccan Spice Mix
• 1 tsp Smoked Paprika
• 1/2 Cup Water

Sauce

• 1 Tbsp Olive Oil
• 1 Onion finely diced
• 1 Clove Garlic, crushed
• `1 Can Crushed Tomatoes or 2 Cups Passata
• 1 Can Tomato Soup
• 2 tsp Moroccan Spice Mix
• 1 tsp Smoked Paprika
• 1 tsp Honey
• Pinch Salt
• Pinch Pepper

Method

 

1. In a large bowl combine all meatball ingredients and with wet hands gently roll into balls the size of a walnut. Set aside while you make the sauce.
   

Sauce

1. In a large pan slowly cook the onion and garlic in the oil until softened.
2. Add the remaining sauce ingredients, bring to the boil and simmer for 10-15 minutes.
   
3. Gently drop the meatballs into the sauce, cover with lid and cook for 35-40 minutes, stirring occasionally.
   
4. Serve with mashed potatoes or couscous.
   

Notes

You could add a grated carrot and zucchini to the meatball mix and to the sauce you could add any vegetables for a more balanced meal.