Olive Magazine
Moroccan Meatballs in Tomato Sauce with a Bowl of Herb Couscous

Moroccan meatballs with herb couscous

Published: December 19, 2014 at 2:31 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Make these little lamb meatballs, cook in a rich tomato sauce and serve with buttery coriander and parsley couscous for an easy family dinner

Nutrition:
NutrientUnit
kcal544
fat31.7g
carbs36.7g
fibre2g
protein30.2g
salt1.67g
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Make these classic Moroccan meatballs for a comforting family dinner. Also check out more delicious meatball recipes, such as our lamb meatball shakshuka and vegetarian meatballs.

Ingredients

  • 500g lean minced lamb
  • 1 red onion, grated
  • 2 cloves garlic, crushed
  • 2cm chunk root ginger, grated
  • a pinch dried chilli flakes
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • olive oil
  • 2 × 400g tins plum tomatoes
  • 200ml chicken stock
  • ½ bunch coriander, chopped

HERB COUSCOUS

  • 200g couscous
  • 50g butter
  • 350ml chicken stock, boiling
  • ½ bunch coriander, chopped
  • ½ bunch parsley, chopped

Method

  • STEP 1

    Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix (clean hands are best) and form into little meatballs (you’ll make around 30).

  • STEP 2

    Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes. Add the tomatoes and stock and season. Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.

  • STEP 3

    To make the couscous put in a bowl with the butter and some seasoning. pour over the chicken stock and cover with clingfilm. Leave for 10 minutes. stir the herbs through and serve with meatballs.

Check out more of our meatball recipes...

Meatball Traybake with Sausages and Butternut Squash
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