Moroccan lamb meatballs
Waitrose and Partners

Moroccan lamb meatballs

Ready in 30 minutes, this tasty meatball dish has a warming kick from rose harissa. Serve with couscous to soak up the sauce.

5 out of 5 stars(1) Rate this recipe
  • Serves5
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 500g pack Essential British Lamb Meatballs (20)
  • 1 onion, chopped
  • 1 red pepper, deseeded and sliced
  • 1 tsp ground cumin
  • 1 tbsp Cooks' Ingredients Ruby Rose Harissa Paste
  • 400g can Essential Chick Peas, drained
  • 400g can Essential Chopped Tomatoes
  • 150ml lamb stock
  • Chopped coriander and cooked couscous, to serve


  1. Heat a large frying pan and cook the meatballs and onion for 5 minutes, stirring occasionally, until browned. Add the pepper, cumin, harissa and chick peas and cook for 2 minutes.

  2. Stir in the tomatoes and stock. Simmer gently for 20 minutes, stirring occasionally until slightly thickened and the meatballs are cooked throughout.

  3. Sprinkle with coriander and serve with couscous.

Cook’s tip

To freeze ahead, cook as above and allow to cool. Transfer to a freezer-proof container, cover and freeze. To reheat, defrost and transfer to a large frying pan, cover and cook for 10 minutes, stirring occasionally, until piping hot.


Typical values per serving when made using specific products in recipe


1,998kJ/ 475kcals



Saturated Fat












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5 out of 5 stars1 rating