Moroccan Lamb Meatballs in Spicy Tomato Sauce

This is a really tasty dish and very simple to make. Lamb meatballs in a spicy tomato sauce that goes really well with a fresh green salad and warm flatbreads.


  • Olive oil
    4 Medium-sized eggs
    Salt and freshly ground black pepper
    Fresh coriander

    For the meatballs

    500g of minced lamb
    Chopped parsley
    1 tsp ground cumin
    salt & pepper
    1 tsp hot paprika

    For the sauce

    1 Large onion, sliced
    2 tins of chopped plum tomatoes
    1 tsp ground cumin
    1 tsp hot paprika
    2 crushed cloves of garlic cloves
    salt and pepper to taste


  1. To make the meatballs Put the minced lamb, the parsley, paprika, cumin, salt and pepper into a bowl and mix thoroughly with your hands. Then make about 24 to 30 balls (depending on size) Heat a good lug of oil in a frying pan (a good deep frying pan works well here). Seal the meatballs on all sides. Remove the meatballs leaving the hot oil behind and leave to one side.
  2. To make the sauce Add the sliced onion to the pan with cook on a low heat until it is very soft and just starting to brown. Add the tomatoes, garlic, ground cumin, hot paprika, crushed garlic cloves, salt and pepper. Mix and leave to simmer for about 15 minutes. Keep an eye on it, you don’t want it to get too thick. Now preheat the oven to 200C or Gas mark 6.
  3. Put the meatballs back in the sauce. Transfer the mixture to an oven dish. Make four depressions in the sauce and crack the eggs into each one. Put it in the oven until the egg whites set. Serve with a green salad and warmed pitta breads
  • Total time: 1 hour 30 minutes

Serves: 4

4 stars

Average user rating Based on 41 ratings