Moroccan meatballs with eggs

Moroccan meatballs with eggs

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(15 ratings)


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Cooking time

Prep: 40 mins Cook: 30 mins

Skill level



Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 1 onion, finely chopped
  • 3 tbsp olive oil
  • 50g fresh breadcrumbs
  • 250g pack lean lamb mince
  • ½ tsp ground cinnamon
  • 5 eggs
  • 2 garlic cloves, sliced
  • 1 courgette, thickly sliced
  • 2 x 400g cans chopped tomatoes
  • 2 tsp honey
  • ½-1 tsp ras el hanout spice mix
  • 20g bunch coriander, mostly chopped
  • 400g can chickpeas, rinsed and drained

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  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.

Recipe from Good Food magazine, September 2010

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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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