These Moroccan-inspired meatballs offer a flavourful twist on a classic dish, bringing warmth and excitement to your dinner table. Tender lamb meatballs are seasoned with a blend of aromatic spices including cumin, cinnamon, and sumac, then simmered in a rich tomato sauce brightened with tangy pomegranate molasses. The cooking process is straightforward, making it an achievable weeknight dinner that doesn’t compromise on taste.
As the meatballs gently cook in the sauce, they absorb the vibrant flavours around them, becoming infused with the essence of North African cuisine. The combination of Aleppo pepper and ginger adds a subtle heat and depth, while the pomegranate molasses lends a unique sweet-sour note that balances the dish really well.
A final sprinkle of fresh coriander, parsley, and pomegranate seeds adds colour and a burst of freshness to this comforting meal. The herbs provide a bright contrast to the rich sauce, while the pomegranate seeds offer a pleasant crunch and a pop of sweetness. Serve with fluffy couscous to soak up the delicious sauce, creating a satisfying supper that transports you to the bustling markets of Morocco. This recipe is perfect for those looking to explore new flavours without venturing too far from familiar territory.
Moroccan Inspired Meatballs
Ingredients
- 500g lean minced lamb
- 1 red onion (grated)
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp Aleppo pepper
- 1 tbsp sumac
- 1 white onion (chopped)
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 2 tbsp garlic olive oil
- 2 tins chopped tomatoes
- 200ml chicken stock
- 2 tbsp pomegranate molasses
- Small bunch of coriander (chopped)
- Small bunch of parsley (chopped)
- Pomegranate seeds
Directions
- In a large bowl, add the lamb, onion, garlic, ginger, Aleppo pepper & sumac. Mix everything together well, then using your hands, form into little meatballs. You should get around 30.
- Heat the olive oil in a large non-stick pan and add the meatballs in batches, frying until brown all over. Then remove from the pan. Add the white onion to pan with the cumin & cinnamon and cook until soft (4-5 minutes).
- Pour in the pomegranate molasses and cook for a few minutes more. Then add the chopped tomatoes, stock and season well.
- Simmer for 10 minutes then add back the meat balls and simmer for 15 minutes covered, then uncover for the last 5 minutes to allow the sauce to thicken.
- Stir in the chopped coriander and parsley. Serve with couscous and a sprinkle of pomegranate seeds.
