Moroccan Lamb Meatballs

3:50 am on 17 June 2006


  • MEAT:
  • 100g fresh breadcrumbs
  • 25g flat parsley
  • 25g mint
  • 25g coriander
  • 2 tbsp extra virgin olive oil
  • 500g lamb mince
  • 2 cloves garlic, crushed
  • 1 tbsp harissa
  • 1 pinch cumin
  • sea salt, black pepper
  • SAUCE:
  • 1 large onion, chopped finely
  • 3 cloves garlic, crushed
  • 1 tbsp olive oil
  • 25g butter
  • 2 tbsp honey
  • 1 cinnamon stick
  • zest of half an orange
  • 1 pinch cumin
  • 1 pinch saffron
  • 1 pinch smoked paprika
  • 500g chopped tomatoes



In a food processor, place together the bread, parsley, mint, coriander and olive oil. Blend into a paste. In a large bowl, mix together the paste, lamb mince, garlic, harissa, cumin, sea salt and black pepper. Roll into medium-sized balls. Cook on tray in oven at 180°C for 25 minutes.


Cook onion and garlic in oil and butter in medium-sized pot. Add the honey, cinnamon stick, orange zest, cumin, saffron and paprika. Cook for 5 minutes. Add the tomatoes. Cook slowly and bring to boil. Add meatballs and juices from oven and cook for 20 minutes.

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