- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 377
- Fat Content: 22g
- Saturated Fat Content: 7g
- Carbohydrate Content: 20g
- Sugar Content: 8g
- Fiber Content: 3g
- Protein Content: 26g
- Sodium Content: 0.94g
Moroccan meatballs with eggs
Ingredients
- onion - 1 onion, finely chopped
- olive-oil - 3 tbsp olive oil
- breadcrumb - 50g fresh breadcrumbs
- lamb - 250g pack lean lamb mince
- cinnamon - 1/2 tsp ground cinnamon
- egg - 5 eggs
- garlic-clove - 2 garlic cloves, sliced
- courgette - 1 courgette, thickly sliced
- chopped-tomato - 2 x 400g cans chopped tomatoes
- honey - 2 tsp honey
- spice - 1/2 -1 tsp ras el hanout spice mix
- coriander - 20g bunch coriander, mostly chopped
- chickpea - 400g can chickpeas, rinsed and drained
Instructions
- 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.
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.
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