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


  • 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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15th Mar, 2012
I really liked this dish, but I agree that it could have done with some more chilli. Instead of making meatballs, I used merguez sausages to save on time, which worked quite well. I made mine in a Remoska, too, which meant the heat source is more like a grill, which helped cook the eggs more quickly. My altered version of this and pictures can be found on my blog, .
thecherub's picture
8th Feb, 2012
This was tasty, although not amazing, timings were a little vague but the end was a tasty meal. I would do again (especially as now I have the spice mix!) The hardest bit was cooking the eggs. I might add some chilli to the meatballs as well next time
Rowena Wilkes's picture
Rowena Wilkes
15th Dec, 2011
I added chillis to the meatballs which made them stand out a bit more. Couldnt find any of the spice mix so used smoked paprika instead which tasted good. It needed cooking for longer after the eggs were added because i was scared that they wouldnt be cooked and I didnt want my family to be poorly! Next time I will tweak the flavours a bit more as I agree it feels like its lacking something. We all enjoyed it though.
19th Aug, 2011
This recipe looks lovely and i'm really keen to try a few Moroccan inspired dishes. Only problem is that i'm allergic to tomatoes so i have issues with the cans of chopped tomato in all the recipes. Has anyone got any suggestions or ways around it? Thank you! xx
24th Jul, 2011
Haven't made the complete recipe yet, only the meatballs for another sauce, but they were delicious!
28th May, 2011
I tried this tonight for the first time.. and it was absolutely delicious! I cooked the meatballs through well, before combining with the sauce and cooked in oven for another 15 mins, adding eggs towards the end. Soooo tatsy!! cant wait to eat it again! ;)
kirtony's picture
1st May, 2011
9th Mar, 2011
Really delicious dish and easy to make, I was making it for 2 of us so froze half the meatballs and halved the sauce - though kept 1tsp of spice as I love the flavour.
1st Mar, 2011
I would agree that the timings (or lack of them) weren't very helpful and that the end result wasn't deserving of the amount of time and attention it too... Distinctly average.
26th Feb, 2011
I really enjoyed this - easy to make - use at least 1tsp of the spice mix.


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