Moroccan meatballs


  • 2-3 tbsp olive oil
  • 2 red onions finely chopped
  • 4 cloves garlic finely chopped
  • 2tsp cumin and coriander seeds toasted and ground 
  • 400g tinned chopped tomatoes
  • 2tsp sugar
  • 2 large handfuls fresh coriander
  • 1 handful of Moroccan mint
  • 1 egg lightly whisked
  • 500g (1lb minced beef)
  • 50g (2oz) fresh breadcrumbs.


  1. Heat a dash of oil and soften the onions. 
  2. Put half of the onions in a bowl.
  3. Add sugar and tomatoes to the remaining onions and simmer for 15 mins. 
  4. Add egg, beef and breadcrumbs to the cooled onions along with seasoning. 
  5. Mix together with your hands and shape into walnut-sized balls.
  6. Heat the remaining oil and fry the meatballs until golden, before adding them to the sauce and simmer for ten minutes. 
  7. Serve with couscous, warm pitta bread and natural yoghurt.
CorianderMoroccan mintRecipe