Moroccan Lamb Meatballs

I had some vegetables from the garden to use up, so I decided that I would put them in some tasty meatballs.

The original recipe came from the current issue (June 2011) of Australian Good Taste, but I have adapted it quite a bit by adding the extra vegetables and also adjusting the level of spices.

If you don’t have any lamb mince (ground) then you could use beef instead.

Ingredients – serves 4:

  • 500g/1lb lamb mince (ground)
  • 1/4 cup packaged dried breadcrumbs
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground paprika
  • 1 small green capsicum (bell pepper), finely diced
  • 1 small carrot, finely grated
  • 1 red onion, finely chopped
  • 2 tbsp olive or vegetable oil, for cooking
  • 1 garlic clove, crushed
  • 400g/14oz can diced tomatoes
  • 1/4 cup water
  • sprinkle of ground cinnamon, optional
  • couscous, to serve


  • Using your clean hands, combine the lamb mince, breadcrumbs, spices, capsicum (bell pepper), carrot and about a quarter of the red onion in a large bowl.
  • Roll the mixture into small balls.
  • Heat half the oil in a large, deep frying pan.
  • Cook the meatballs in two batches over a medium heat, carefully turning for 5-6 minutes or until well browned all over. Transfer to a plate when browned.
  • Next, heat the remaining oil in the pan and then cook the rest of the onion over a medium heat for 3-4 minutes or until starting to soften.
  • Add the garlic to the pan and cook for 2-3 minutes.
  • Turn up the heat and add the can of tomatoes and the water, plus a sprinkling of ground cinnamon (if using).
  • Stir and bring to the boil, then turn down the heat to low and simmer for 5 minutes or until the sauce thickens slightly.
  • Add the meatballs back to the pan. Turn the heat up to bring back to the boil, then lower the heat again and simmer for about 8-10 minutes or until the meatballs are cooked through.
  • Serve with couscous.
  • Enjoy!

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