Moroccan Meatballs

This is a recipe adapted from a few that I’ve read online, I love Moroccan food and the more spice you put in the better! These are great as meatballs, or you can serve them as burgers with pitta, hummus and salad.

Serves 4:

500g lamb mince

2 red onions, finely chopped

4 cloves of garlic, grated

2cm piece of ginger, grated

4 tsp ground cumin

4 tsp ground coriander seeds

2 tsp paprika

2 tbsp harissa

Chopped fresh mint

2 tins chopped tomatoes

Tabasco

Method:

1. Fry the onion, garlic and ginger for 5 minutes until soft. Then add the spices and fry for 1 minute.
2. Add the onion & spice mix to the lamb, half the harissa and the chopped mint. Mix with your hands and shape into 24 balls.
3. Fry the meatballs in batches until browned on all sides. Add the tomatoes, the rest of the harissa and some tabasco to taste.  You may also want to add a sprinkling of sugar if the sauce is too acidic.
4. Simmer for 30 minutes and serve with couscous or pasta.

According to Chris, this looks ‘disgusting’, but I promise it was nice!