Posted by: Josie | April 6, 2008

Moroccan Meatballs

Ingredients (serves 4)

  • 1 1/2 tablespoons olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 2 x 410g cans crushed tomatoes
  • 1/4 cup flat-leaf parsley leaves, chopped
  • 1 1/3 cups couscous
  • 1 1/3 cups boiling water
  • 500g lamb mince
  • 1 small brown onion, grated
  • 1 1/2 teaspoons Moroccan spice mix
  • 2 tablespoons pine nuts
  • 1 1/2 tablespoons currants
  • 1/4 cup flat-leaf parsley leaves, chopped


  1. Make meatballs: Combine mince, onion, spice mix, pine nuts, currants and parsley in a large bowl. Mix until well combined. Roll tablespoons of mixture into balls. Place on a plate.
  2. Heat 3 teaspoons of oil in a non-stick frying pan over medium-high heat. Cook meatballs in batches, turning often, for 4 to 5 minutes or until browned. Transfer to a plate.
  3. Reduce heat to medium. Add remaining 3 teaspoons of oil, onion and garlic to the pan. Cook, stirring, for 3 minutes. Add tomatoes. Bring to a simmer. Return meatballs to pan. Simmer, uncovered, for 6 to 8 minutes or until meatballs are cooked through and sauce reduced slightly. Stir in parsley. Season with salt and pepper.
  4. Meanwhile, place couscous in a large heatproof bowl. Pour over boiling water. Cover and stand for 5 minutes or until liquid is absorbed. Stir with a fork to separate the grains. Spoon couscous into bowls. Top with meatballs and sauce. Serve.

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