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Moroccan Scented Lamb Meatballs in a Spicy Tomato Sauce


When you're looking to get a huge hit of flavour into your meals, you can never go wrong with Moroccan. There's something about all these spices together that is magical and makes your whole house smell amazing. Good meatball making is an essential skill to have the secret is...

Here's what you'll need

  • 500 grams ground lamb
  • ½ tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tsp za'atar
  • 1 tsp ground cumin
  • 2 tbsp dried parsley
  • ¼ tsp ground cloves
  • ½ tsp ground mustard
  • 1 tsp paprika
  • 2 slices of bread (roughly cubed)
  • 2 tbsp milk
  • 1 tsp black pepper
  • 1 tbsp salt
  • 1 litre tomato juice
  • 1 medium onion (chopped)
  • 4 cloves garlic (chopped)
  • 2 inch cube of fresh ginger
  • 2 chillies (more or less as you like)
  • 2 anchovy fillets
  • 1 handful fresh cilantro (chopped)
  • ½ cup thick full fat yogurt
  • 1 lemon (juiced and zested)
  • salt and pepper

Here's how:

  1. in a big bowl, soak the bread crumbs in the milk until completely soaked and mash up

  2. then toss in the lamb and all the spices, and mix well with your hands until just coming together...don't overmix!

  3. now scoop out enough meat mixture to make a roughly golf ball size

  4. toss the meatballs onto a baking sheet pan and toss into a preheated 400° until browned, about 10 minutes

  5. in the meantime, cook the onions, garlic and ginger in a bit of olive oil until browned, about 10 minutes

  6. now add the anchovies, tomato juice and paste and the meatballs

  7. let it simmer away on low heat for at least 2 hours or until the meatballs are super soft and tender

  8. turn the heat off, add the lemon juice and zest and taste for seasoning

  9. now you're ready to eat...scoop out the meatballs with a bit of the sauce, garnish with fresh cilantro and a dollop of yogurt

  10. serve it up with some rice, salad, on a sandwich or with nice mashed potatoes, which is my favourite

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