• Moroccan Lamb Meatballs

    lamb meatballs

    Lamb is the meat of choice for this dish as it is a traditional Moroccan flavour. You can substitute for chicken, pork, turkey or lean beef if preferred.

    Serve over a bed of cauliflower mash, cauliflower rice, sweet potato, brown rice or your favourite salad greens or veggies.

    Ingredients – for meatballs

    • 1 kg lean lamb mince
    • 2 teaspoons paprika
    • 1 teaspoon cumin
    • 1/2 teaspoon coriander seed
    • 1/2 teaspoon mild chili powder
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper

    Ingredients – for sauce

    • Small amount of olive oil
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 1/2 teaspoon coriander seed
    • 2 teaspoons paprika
    • 1 teaspoon oregano
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tomatoes, diced
    • 150 – 200 grams tomato paste
    • 1 and 1/2 cups water

    Method

    1. Combine all of the spice ingredients for the meatballs in a large bowl. Add the lamb mince and combine well
    2. Roll the mince into even sized meatballs to a size of your liking and set aside on a plate while you prepare the sauce
    3. In a large sauce pan over a medium – high heat, add the diced onion and drizzle with a little olive oil. Saute until soft and translucent. Add garlic and saute for an additional 3 minutes
    4. Add all of the spices and stir briefly before adding the water and tomatoes. Once well combined, add tomato paste
    5. Continue to stir until the sauce begins to bubble. Add the meatballs and cover. Simmer for about 45 minutes or until cooked to your liking
    6. Serve with a side dish of your choice