Moroccan meatballs with eggs

Moroccan meatballs with eggs

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(17 ratings)

Prep: 40 mins Cook: 30 mins


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

  • kcal377
  • fat22g
  • saturates7g
  • carbs20g
  • sugars8g
  • fibre3g
  • protein26g
  • salt0.94g
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  • 1 onion, finely chopped



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

  • 3 tbsp olive oil
    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



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • ½ tsp ground cinnamon



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

  • 5 eggs



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

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



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

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



    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


  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, questions and tips

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4th Jun, 2020
This is my go to recipe for meatballs for other tomato based dishes. I often make the meat balls and freeze them ready for a quick meal with some pasta sauce. It's best not to make the balls too big to ensure they cook through better.
17th Nov, 2013
Lovely. Only gave 4 stars cause I changed a few things after reading the comments. Used 1.5-2 tsp ras el hanout spice mix (found it in Tesco) in the sauce and added cayenne to the meatballs. I browned the meatballs and cooked the sauce (excluding courgette) then put it all in the oven. Cooked for 30 mins then added the eggs and cooked for another 20 mins on 180c.
3rd Nov, 2013
Made this for dinner last night, and had read the comments saying the meatballs needed something extra to give them a bit of a kick. I added the zest of about half a lemon to my meatball mixture, a grated clove of garlic, and a pinch of chilli flakes, and it seemed to do the trick. If anything, the garlic might have been a step too far... I also cut the lemon into wedges and added them to simmer in the sauce, as per other meatball tagine recipes I've tried.
13th Oct, 2013
Just made this and loved it. Didn't use the spice mix, just added chilli powder and paprika. Didn't have honey so added some sugar. I browned the meat balls , then made the sauce and put the whole lot in the oven for about 40 min. Added red pepper mushrooms and spinach! Oh and some flaked almonds at the end! Will do again!
8th Mar, 2013
Really delicious!! I put a whole teaspoon of cinnamon in the meatballs because I love cinnamon and it worked really well. Apart from that I followed the recipe to the letter and everyone loved it!
7th Oct, 2012
Very difficult to find the spice and when we did it was quite expensive. Instead, we made our own concoction of cinnamon, hot chilli powder, cumin and paprika mixed with 2 tsp of Harrissa paste-it was beautiful. I would suggest cooking the eggs for more like 10-12mins as we found the egg white hadn't set enough for our liking. We also added some hot rolls as the ingredient rations did not seem to appear enough for 4 adults. however, all in all it was an all round good, hearty meal.
mayaboufakhr's picture
27th Sep, 2012
It looks really good. I will give this a try as it looks like a great meal for kids. Maybe I'll serve it with couscous on the side.
4th May, 2012
I added chilli and chopped coriander to the meatball mix and a teaspoon of harrissa paste and extra chilli to the sauce. I also used twice the suggested amount of honey (happy accident) And instead of courgettes, i added picked pimento peppers (from the fresh deli counter) I also shelled my chickpeas as i cant stand the skin-like texture. It was a massive success with my partner (who's a chef by trade) who said it was the best thing i'd ever made for him.
25th Apr, 2012
Of course for the meatballs add the mince.
25th Apr, 2012
Been making a version of this for a few years. For meatballs qrt cup breadcrumbs, half sml onion, half tsp each cumin, salt, garlic powder, pinch black pepper whizz in processor. The spices for the sauce 1tsp each paprika, cumin, qrt tsp each black pepper, cinnamon, ground ginger and pinch cayenne and if you can get it caraway powder qtr tsp. These will be good mix to replace the ras al hanout mix. What I do is start the sauce, whizz the meatballs and make them, and add them to the sauce, then about 5 mins after add the eggs. I don't use fresh coriander just because I don't like it. Serve with crusty bread.


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