Moroccan Meatballs

An aromatic dish, with aubergine, tomato and courgette

(makes 24)


500g minced lamb
½ tsp ground cumin
tsp of garlic
1tbsp of fresh coriander
Vegetable oil
1tbsp of olive oil
2 medium-sized red onions
2-3 cloves of garlic
1 small aubergine
1 courgette
1 lemon
1tsp ground cumin
1tsp ground coriander
1 tsp of paprika
400ml of tomato passata
Small pinch of chilli powder
200g couscous
½ tsp of turmeric
10 sprigs of fresh coriander leaf

Preparation time 10mins
Cooking time 25mins
Equipment Large saucepan and frying pan


  1. Make the meatballs. Mix together  tsp of cumin, salt, 1tbsp of chopped coriander and  tsp of chopped or puréed garlic. Take walnut-sized amounts of mince, roll into meatballs and roll in this mixture. Put aside.
  2. Peel and chop the onions into 2-3cm dice. Cut the courgette and aubergine into the same size. On a medium heat, cook the onions in oil for 3-4mins with 1tsp of cumin, the ground coriander, paprika and chilli powder, stirring frequently without colour. Add the cloves of garlic (chopped or puréed) and cook for 1min.
  3. Add the aubergine and the passata, cook for 2mins, then add the water, bringing the pot to a gentle simmer. Cook for 5mins until the aubergine starts to soften. Add the courgette and cook for another 5mins, until the courgette is just cooked. Add lemon zest and juice.
  4. Add a little oil to a frying pan and gently fry the meatballs turning for an even cooking (about 8-10mins). Add 350ml of boiling water to the couscous and the turmeric. Cover with a lid and leave for 5mins. Add the coriander and stir in.