Moroccan meatballs with eggs
- Preparation and cooking time
- Serves 4
Serve up a Moroccan feast for friends without the mess, with our flavour-packed one-pan recipe
- 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
- STEP 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.
- STEP 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.
- STEP 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.