Moroccan Meatballs with Cous Cous

Moroccan meatballs HERO





2-3 tbsp olive oil

2 red onions, finely chopped

4 cloves garlic, crushed

1tsp cumin seeds, toasted and ground

1tsp coriander seed, toasted and ground

1 x 400g can tomatoes

2tsp sugar

1 x 30g pack fresh coriander, finely chopped

Half a 30g pack fresh mint, finely chopped

1 egg, lightly whisked

500g (1lb) beef mince

50g (2oz) fresh breadcrumbs

Couscous, to serve

Plain yogurt, to serve

Pitta bread warmed, to serve




  1. Heat a dash of oil in a pan and soften the onions, garlic and spices for a few minutes. Put half of the mixture in a bowl to cool for the meatballs. Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15 mins until reduced.
  1. Add the herbs, egg, beef mince and the breadcrumbs to the cooled onions, then season and mix everything well with your hands. Shape into walnut-sized balls.
  1. Heat the rest of the oil and fry the meatballs until golden. Add the meatballs to the sauce and simmer for a few minutes until they’re cooked through.
  1. Serve with couscous, a spoonful of yogurt and some pitta bread that’s been warmed through.



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