Moroccan lamb meatballs with harissa & couscous

Moroccan lamb meatballs with harissa & couscous

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(34 ratings)

Prep: 35 mins Cook: 20 mins Plus chilling


Serves 4
All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt

Nutrition and extra info

  • Only the meatballs can be frozen


  • kcal651
  • fat37g
  • saturates16g
  • carbs50g
  • sugars2g
  • fibre0g
  • protein33g
  • salt0.84g
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  • 2 tsp cumin seeds
  • 2 tbsp coriander seed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 50g breadcrumbs
  • 1 garlic clove, crushed
  • 500g lamb mince



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 20g pack mint, most leaves chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2-3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 150ml natural yogurt, to serve



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

For the couscous

  • 300g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp harissa - shop-bought or see below, to serve



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…


  1. Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.

  2. Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.

  3. Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.

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Comments (25)

ingaflakkari's picture

These are really good, the flavours come out so nicely. I couldn't get hold of harissa so I spiced up the couscous with ground fennel, coriander, chilli, dried mint, garlic powder, salt, pepper and vegetable stock. It came out really nicely and I served it with Greek yogurt. Will definitely make this again.

kirstienic's picture

Really liked this one. I made the meatballs in advance then it was just 10 minutes until dinnertime when we got home which is great for midweek. Lovely flavours.

carolinehire's picture

My husband and I loved this recipe. We cooked the meatballs in the oven to make it a bit healthier. The harissa had a lot of spices in it so we ended up adding about 2 tsp rather than 2 tbsp of each of the spices. We then used some of the leftover spices in a shepherd's pie which really worked.

itsamee's picture

I wasn't convinced that this would be as tasty as it is,the flavours of the various spices came through beautifully, all of the family have asked me to make this again and 2 lots of harissa, one milder and one hotter.

franniban's picture

This was a great success. Very tasty and will definately do it again. Home made harrissa was lovely too, just not hot enough for our taste


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