Moroccan Meat Balls

Moroccan Meat Balls

This recipe was inspired by an amazing lunch we had on a family holiday in Morocco. We went on a day trek in the Atlas mountains and at lunch time a banquet appeared from nowhere including Moroccan meat balls.. We have had to apply a little poetic licence as the language barrier left a little ambiguity but this  is very close to how we remember it . 

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Moroccan Meat Balls

Moroccan Meat Balls

This recipe was inspired by an amazing lunch we had on a family holiday in Morocco. We went on a day trek in the Atlas mountains and at lunch time a banquet appeared from nowhere including Moroccan meat balls.. We have had to apply a little poetic licence as the language barrier left a little ambiguity but this  is very close to how we remember it . 

Gluten Free

Vegan

Ingredients

1 pouch of Potts Lamb Stock or 1 can of Potts Lamb Stock
400g of minced Lamb
2 tsp of vegetable Oil
4 eggs
1 tin of chopped tomatoes
1 finely diced onion
1 finely diced glove of garlic
1 tsp of cinnamon
2 tsp of ground coriander
2 tsp of ground cumin
Fresh coriander for garnish

Instructions

  1. In a bowl, add ½ the combined spices and ½ the onion with the minced lamb and  mix together with your hands then mould to create golf ball sized balls.
  2. Heat the oil in a frying pan and fry the meat balls until they are almost browned all over, but still showing a little pink.
  3. Add rest of the onion and the garlic and continue to fry until the onion is soft.
  4. Add the rest of the spice, then the chopped tomatoes and the Potts Lamb Stock.
  5. Bring to the boil and allow to bubble away for approx 20minutes reducing the sauce by 1/3.
  6. Whisk the remaining eggs  up in a bowl.
  7. Create wells around the edge of the sauce and pour in the whisked egg.
  8. Cook for approx 5 more minutes until the egg is cooked
  9. Garnish with chopped coriander and serve

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Lamb Stock 400g x 1
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