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Moroccan Recipes: Moroccan Meatballs

Bowl of moroccan meatballs and an egg on top

Many countries have a version of meatballs and this is the Moroccan recipe for meatballs. This is fantastic recipe to share with friends, or to have on a work night as they’re really quick and easy. You can add as much spice as you like. Serve with fresh crusty bread and  salad.  Delicious!

Serves 4


  • 500 gr beef or lamb premium mince
  • 2 tsp paprika (more if you like spicy food)
  • 2 tsp cumin
  • large bunch flat leave parsley, roughly chopped, include stalks
  • salt & pepper
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 can chopped tomatoes
  • 4 egg
  • vegetable oil for cooking


In a large bowl, mix together with your hands the mince, half the cumin & paprika (1 teaspoon of each), most of the parsley
(leave some for decoration) and two good pinches of salt and a pinch of pepper. Roll small meatballs (roughly a large teaspoon size).

Plate of raw rolled meatballs

Pour a good amount of oil into a heated heavy based pot that has a lid and cook the meatballs until lightly brown. Take the meatballs out and set aside.

In the same oil, fry the onion, garlic and remaining cumin and paprika (1 teaspoon of each). After a few minutes, add the tomatoes and simmer to a sauce. Add back the meatballs and mix together.

Crack the four eggs on the top, one at a time, apart from one another. Sprinkle on a good pinch of sale and cover with the lid. Leave
to cook until the white of the eggs are just cooked. Sprinkle on the remaining parsley onto the Moroccan meatballs and serve.

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