One-pot recipe for 4 people, takes only 30 mins; recipe has onion, olive oil, breadcrumb, lamb, cinnamon, egg, garlic clove, courgette, chopped tomato, honey, spice, coriander and chickpea.
Moroccan meatballs with eggs
Course: One-pot
Servings
4
servings
Prep time
40 mins
Ingredients
- Coriander: 20g bunch coriander, mostly chopped
- Garlic Clove: 2 garlic cloves, sliced
- Olive Oil: 3 tbsp olive oil
- Onion: 1 onion, finely chopped
- Chopped Tomato: 2 x 400g cans chopped tomatoes
- Spice: 1/2 -1 tsp ras el hanout spice mix
- Egg: 5 eggs
- Chickpea: 400g can chickpeas, rinsed and drained
- Courgette: 1 courgette, thickly sliced
- Cinnamon: 1/2 tsp ground cinnamon
- Honey: 2 tsp honey
- Breadcrumb: 50g fresh breadcrumbs
- Lamb: 250g pack lean lamb mince
Directions
- Fry the onion in 1 tbsp oil until soft, then allow to cool. Mix with the breadcrumbs, mince, cinnamon, 1 egg, 1/2 tsp salt and lots of pepper, then shape into about 24 meatballs with wet hands. Fry in the remaining oil in a shallow pan for about 8 mins, moving them round until evenly browned. Lift out and set aside.
- Add the garlic to the oil left in the pan and fry until softened. Add the courgette, fry for 1-2 mins, then tip in the tomatoes, honey, ras el hanout, three-quarters of the coriander, seasoning and a couple of tbsp water. Stir and cook until pulpy.
- Stir in the chickpeas and add the meatballs. Make 4 hollows in the sauce, then break in the remaining eggs. Cover and cook for 4-8 mins over a low heat until the eggs are set. Scatter with coriander and serve straight from the pan with crusty bread for scooping up the sauce.
