Moroccan-style spicy meatballs

Recipe from: 29 October 2015
recipe, meatballs, morrocan

Ingredients 20
Servings 6
Time 00:20


  • 500
    lamb mince (or use beef)
  • 50
    each fresh chopped parsley and coriander
  • 3
    ground cumin
  • 1
    small onion, finely chopped
  • 2-3
    fresh red chillies, seeded and finely chopped
  • olive oil, for frying
  • SAUCE:
  • 2
    garlic, crushed
  • 2
    medium-sized onions, finely chopped
  • 1
    green pepper, chopped
  • 2
    cans whole tomatoes, chopped
  • 5
    each ground cumin and cinnamon
  • 3
    freshly ground black pepper
  • 30
    fresh lemon juice
  • handful
    of dried apricots, halved
  • 10
  • 1-2
    fresh red chillies, seeded and chopped
  • 50
    freshly chopped parsley
  • couscous, to serve


Combine the meatball ingredients and season to taste with salt. Roll into 2.5cm balls. (Wet your hands to make it easier to roll.)

Heat a heavy-based saucepan and add a little olive oil. Fry the meatballs in batches until browned. Set aside.


Heat a little more oil and add the garlic, onion and green pepper and saute´ until soft. Add remaining sauce ingredients except the parsley. Bring to the boil, then reduce heat and simmer, covered, for 30 minutes.

Return the meatballs to the sauce and simmer for a further 10 minutes. Stir in the parsley and season to taste. Serve on a bed of couscous.

Text and image:
Ideas magazine

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Read more on: recipe  |  meatballs

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