Moroccan Meatballs

This recipe is a variation on lamb kefte, but here we make meatballs with a bit more kick, and cook them in a spicy sauce. Of course you can add as much or as little spices as you prefer, and it’s also great the next day. In fact, I have used these the next day on a pizza.


For the meatballs:

1 kg lamb mince

2 garlic cloves, chopped finely

1 tspn cumin

1 tspn smoked paprika

1 tspn ground coriander

1/2 tspn ground cayenne pepper

a handful chopped flat leaf parsley

1 egg, lightly beaten

For the sauce:

2 tbspn olive oil

1 onion, diced

2 garlic cloves, chopped finely

1 jar/bottle passata

1 tbspn tomato paste/concentrate

1 tspn cumin

1 tspn cayenne pepper

sea salt flakes, to taste

1. Combine all the ingredients for the meatballs in a large bowl. Using your hands mix well. Shape into small meatballs, about 3 to 4 cm. Place them all on a large plate and put in the fridge for about half an hour.

2. For the sauce, heat the oil in a wide, deep fry pan or saute pan. (You need to be able to cook the sauce and put all the meatballs in it in a single layer). On a medium heat saute the onion for about ten minutes. Add the garlic and cook for about a minute.

3. Add the passata, tomato paste, spices, and seasonings. Cook on a high heat for a few minutes.

4. Reduce the heat to medium, and gently drop the meatballs into the sauce. When it starts bubbling again reduce the heat to low, and simmer for about an hour. Make sure you stir it very gently a few times. Serve with rice and warm flat bread.


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