Moroccan spice is very unique and aromatic, it’s goes well with almost every meat you can think of. It’s great with the grill or in a stew. I’m one of those people who love aromatic food, the strong flavour of herbs and spices always taste so wonderful. I personally love Moroccan lamb, it always remind me of my childhood visiting Australia and grandma always cooked Moroccan lamb with roasted veggies. Other than lamb, it’s pork, if you haven’t tried this mouth-watering combo then check out my Moroccan pork belly! I highly recommend you do 😉
The last time I made Moroccan meatballs was 3 years ago and I haven’t made it since until last night. The last time we had it it was with plain couscous and I am not a big fan of plain couscous – because I also added some breadcrumbs and egg to the mixture, so it turned out a bit sticky and I didn’t really like the flavour. Even though my partner loved it and always wanted me to make it again, I didn’t because of the flavour. Now that I found this great Moroccan spice from Green Valley Spices I couldn’t resist and made this recipe again but this time without breadcrumbs and egg and it was beautiful.
Note: I like using fresh ingredients in my cooking so I used fresh tomatoes in this recipe, if you prefer the traditional way using a can of diced tomatoes feel free to do so if its more convenient for you.
Because I’m not a big fan of plain couscous, I made a couscous salad to go with the meatballs instead. However you can serve it with whatever you prefer.
MOROCCAN MEATBALLS
Prep-Time: 20 mins Serve: 3
Cooking Time: 30 mins
Ingredients
4 tomatoes, diced small/ 1 can of diced tomatoes
3 cloves garlic
1 onion, chopped
1 tsp mild paprika
3 tbsp chopped parsley
salt and pepper to taste
meatballs
500g lamb mince
1 small onion, chopped
1/8 cup pine nut
1/4 cup sultanas
4 tbsp chopped parsley
2 tbsp moroccan spice
salt and pepper to taste
3 tbsp olive oil
couscous salad
1/2 cup couscous (cooked as instructed on the package)
1 Lebanese cucumber, chopped
1 tomato, chopped
1/2 corn, boiled and removed from cob
1/4 bunch parsley, chopped
1 tbsp lime/lemon juice
1/4 cup raw almond, lightly grounded
salt and pepper to taste
Method
Combine all of the meatball ingredients in a medium sized mixing bowl. Mix together until well combined and grab portions of the mince mixture and mould into a ball, repeat till finished.
Heat oil in a pan over medium high heat, add the meatballs into the pan once the oil is heated and sear all sides to brown. Transfer on to a plate and set aside.
Add the onion in to the same pan used to sear meatballs. Cook the onion until transparent and then add in the garlic, paprika and tomatoes. Cook the tomatoes for 7-10 minutes or until broken down and then season with salt and pepper (add some water if gets to dry).
Return the meatballs to the pan and reduce the heat to medium low. Allow it to slowly simmer and cook for a further 5 minutes or until the meatballs are cooked through. Remove from the heat and sprinkle the pan with chopped parsley, stir to mix and set aside.
Combine couscous with 1/2 cup of boiling water and leave it to set for 2-3 minutes.
Combine all of the couscous salad ingredients in a salad bowl to mix to create the couscous salad. Transfer on to a serving plate and top with the meatballs.