Moroccan meatball

An easy dinner, packed with flavour that will become a family favourite

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15 mins
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35 mins
Moroccan meatballs.jpg


  1. Sprinkle Moroccan spice over the lamb meatballs - if making from mince, add spice and mix, roll into 20g to 25g balls.
  2. Heat a deep frying pan on medium and add oil and sauté onions until soft.
  3. Add garlic and spices and cook for a further 2min. Add meatballs and cook for 8min to 10min until browned and golden.
  4. Meanwhile, drain the roasted peppers and add to the pan along with the crushed tomatoes and 150ml water or stock.
  5. Reduce heat and simmer for 20minutes until sauce is lovely and thick.
  6. Garnish with coriander and serve with flatbread/ pittas and Greek yogurt.


  • 500g lamb meatballs (or mince)
  • 2tbl Moroccan spice
  • 1tbs olive oil
  • 1 red onion, diced
  • 2 cloves of garlic crushed
  • 1tbl cumin seeds
  • 2tsp smoked paprika
  • 1 tin crushed tomatoes
  • 1 jar of roasted capsicum
  • 150ml water or stock
  • Handful of coriander to garnish
  • 4 pittas or flat bread
  • 150g Greek yogurt
Moroccan meatballs.jpg

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