Moroccan Meatballs Recipe With Herb Couscous

Moroccan meatballs with herb couscous

  • serves 4
  • Easy

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


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.



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


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


  • 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

Nutritional Information

  • Kcals 544
  • Fat 31.7g
  • Carbs 36.7g
  • Fibre 2g
  • Protein 30.2g
  • Salt 1.67g