Moroccan meatball
An easy dinner, packed with flavour that will become a family favourite
Serves
4
Prep
15 mins
Cook
35 mins
Method
- Sprinkle Moroccan spice over the lamb meatballs - if making from mince, add spice and mix, roll into 20g to 25g balls.
- Heat a deep frying pan on medium and add oil and sauté onions until soft.
- Add garlic and spices and cook for a further 2min. Add meatballs and cook for 8min to 10min until browned and golden.
- Meanwhile, drain the roasted peppers and add to the pan along with the crushed tomatoes and 150ml water or stock.
- Reduce heat and simmer for 20minutes until sauce is lovely and thick.
- Garnish with coriander and serve with flatbread/ pittas and Greek yogurt.
Ingredients
- 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
