Moroccan Style Meatballs with Herbs and Lemon

Serves 4


You will need

For the Meatballs
500g Beef or lamb, minced
½ Onion, chopped
1 Tbls Flat leaf parsley, chopped
1 Egg
2 Slices white bread, crusts removed and torn
½ tsp Cumin, ground
½ tsp Paprika
½ tsp Black pepper
1 t Salt

For the Herb and Lemon Sauce
1 Tbls Butter
½ Onion, finely chopped
½ tsp Paprika
½ tsp Cumin
½ tsp Turmeric
1 Red chilli, seeded and sliced
1 ½ Cups chicken stock
2 Tbls Fresh coriander, chopped
2 Tbls Flat leaf parsley, chopped
2 Tbls Lemon juice

How to make it

The Meatballs
Put onion and parsley in a food processor and process until finely chopped.
Add torn white bread and egg and process again.
Add mince, cumin, paprika, salt and pepper and process to a thick paste.
(If you don’t have a food processor, grate the onion, use 1 cup of breadcrumbs and mix everything in a bowl with your hands.)
Moisten your hands and roll the mixture into small meatballs (about golf ball size.)
You can either bake them in the oven with a dash of water or fry them in shallow oil, whichever you prefer.
Set aside.

The Herb and Lemon Sauce
Heat the butter in a saucepan and gently sauté the onion.
Add paprika, tumeric, cumin and chilli, and cook for 1 minute – stirring all the time.
Add the chicken stock and coriander and bring to the boil.
Reduce the sauce until it becomes a bit thicker, add lemon juice and parsley.
Add cooked meatballs, and heat through. (The meatballs absorb a lot of the sauces, but don’t worry, they won’t get dry.)
Serve with couscous and fresh coriander.

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