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Moroccan meatballs with eggs

Moroccan meatballs with eggs

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(15 ratings)

Prep: 40 mins Cook: 30 mins

Easy

Serves 4
Serve up a Moroccan feast for friends without the mess, with our flavour-packed one-pan recipe

Nutrition and extra info

Nutrition per serving

  • kcalories377
  • fat22g
  • saturates7g
  • carbs20g
  • sugars8g
  • fibre3g
  • protein26g
  • salt0.94g
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Ingredients

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g fresh breadcrumbs
  • 250g pack lean lamb mince

    Lamb

    laam

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

  • ½ tsp ground cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 5 eggs

    Egg

    egg

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

  • 2 garlic cloves, sliced
  • 1 courgette, thickly sliced

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 x 400g cans chopped tomatoes
  • 2 tsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • ½-1 tsp ras el hanout spice mix
  • 20g bunch coriander, mostly chopped
  • 400g can chickpeas, rinsed and drained

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Method

  1. Fry the onion in 1 tbsp oil until soft, then allow to cool. Mix with the breadcrumbs, mince, cinnamon, 1 egg, ½ tsp salt and lots of pepper, then shape into about 24 meatballs with wet hands. Fry in the remaining oil in a shallow pan for about 8 mins, moving them round until evenly browned. Lift out and set aside.

  2. Add the garlic to the oil left in the pan and fry until softened. Add the courgette, fry for 1-2 mins, then tip in the tomatoes, honey, ras el hanout, three-quarters of the coriander, seasoning and a couple of tbsp water. Stir and cook until pulpy.

  3. Stir in the chickpeas and add the meatballs. Make 4 hollows in the sauce, then break in the remaining eggs. Cover and cook for 4-8 mins over a low heat until the eggs are set. Scatter with coriander and serve straight from the pan with crusty bread for scooping up the sauce.

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Comments (26)

vicksterl23's picture
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Really enjoyed making this (adding the eggs took a real leap of faith!). I agree though that its missing something - maybe the meatballs need a little more of a kick.

janice_geddes's picture

Well I made this at the weekend. It was ok but not as good as I expected. Felt like something was missing, lucked oomph! My husband liked the eggs though!

janice_geddes's picture

I think the instruction on how long to cook the mixture before adding the meatballs is too vague, one person's soft and pulpy is another person's mush! How about simmer for *minutes! Help please! I suspect the meatballs will be undercooked if they only cook as long as the eggs so I'm going to cook them for a bit longer before adding the eggs.

alipants's picture

I found it in the herbs and spice section in tesco - one of the BART range

justmrgeorge's picture

I agree. What is this spice mix and where would you find it

mumsdw123's picture

it looks easy to make but where do you find spice mix or can you use any spice mix

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