Moroccan Meatballs with Eggs Recipe

Introduction

Moroccan meatballs with eggs combine fragrant spices, tender lamb, and a rich tomato sauce for a comforting and flavorful dish. This one-pan meal is perfect for sharing and pairs beautifully with crusty bread.

Ingredients

• 1 onion, finely chopped
• 3 tbsp olive oil
• 50g fresh breadcrumbs
• 250g pack lean lamb mince
• ½ tsp ground cinnamon
• 5 eggs
• 2 garlic cloves, sliced
• 1 courgette, thickly sliced
• 2 x 400g cans chopped tomatoes
• 2 tsp honey
• ½-1 tsp ras el hanout spice mix
• 20g bunch coriander, mostly chopped
• 400g can chickpeas, rinsed and drained

Instructions

1. Step 1: Fry the onion in 1 tablespoon of olive oil over medium heat until soft, then remove from heat and let it cool.
2. Step 2: In a bowl, mix the cooled onion with fresh breadcrumbs, lamb mince, ground cinnamon, 1 egg, ½ teaspoon salt, and plenty of pepper. Use wet hands to shape into about 24 small meatballs.
3. Step 3: Heat the remaining 2 tablespoons of olive oil in a shallow pan over medium heat. Fry the meatballs for about 8 minutes, turning regularly until evenly browned. Remove the meatballs and set aside.
4. Step 4: Add the sliced garlic to the oil left in the pan and fry until softened. Then add the courgette slices and cook for 1 to 2 minutes.
5. Step 5: Pour in the chopped tomatoes, honey, ras el hanout spice, most of the chopped coriander, seasoning to taste, and a couple of tablespoons of water. Stir well and cook until the sauce becomes pulpy.
6. Step 6: Stir in the rinsed chickpeas, then return the meatballs to the pan, nestling them into the sauce.
7. Step 7: Create four hollows in the sauce with the back of a spoon, then carefully crack the remaining eggs into these spaces.
8. Step 8: Cover the pan and cook gently over low heat for 4 to 8 minutes, until the eggs are set to your liking.
9. Step 9: Scatter the remaining coriander over the dish and serve hot, straight from the pan, with crusty bread to scoop up the sauce.

Tips & Variations

• Use wet hands when shaping meatballs to prevent sticking and ensure even size.
• Substitute lamb mince with beef or turkey for a different flavor.
• For extra heat, add a pinch of chili flakes to the sauce.
• Serve with couscous or rice for a heartier meal instead of bread.
• To make it vegetarian, replace meatballs with spiced falafel balls and omit the eggs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the eggs, or microwave until warmed through. It’s best to add fresh eggs when reheating if you want that runny texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs in advance?

Yes, you can prepare the meatballs ahead of time and refrigerate them before cooking. Cook the sauce fresh or reheat the assembled dish gently before serving.

What can I use if I don’t have ras el hanout?

If you don’t have ras el hanout, you can substitute with a blend of ground cumin, coriander, cinnamon, turmeric, and a pinch of cayenne pepper to mimic the warm, aromatic flavors.

Moroccan Meatballs with Eggs Recipe

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★★★★★

4.4 from 96 reviews

• Author: Jake
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This Moroccan meatballs with eggs recipe combines fragrant spices and tender lamb meatballs simmered in a rich tomato and chickpea sauce. Finished with eggs poached directly in the sauce and fresh coriander, this dish offers a hearty, comforting meal with a delightful blend of North African flavors.

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Ingredients

Scale 1x2x3x

Meatballs

• 1 onion, finely chopped
• 1 tbsp olive oil
• 50g fresh breadcrumbs
• 250g lean lamb mince
• ½ tsp ground cinnamon
• 1 egg
• ½ tsp salt
• Black pepper, to taste

Sauce & Garnish

• 2 tbsp olive oil
• 2 garlic cloves, sliced
• 1 courgette, thickly sliced
• 2 x 400g cans chopped tomatoes
• 2 tsp honey
• ½–1 tsp ras el hanout spice mix
• 20g bunch coriander, mostly chopped
• 400g can chickpeas, rinsed and drained
• 4 eggs (remaining after meatball mixture)

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Instructions

1. Prepare the onion and meatball mixture: Fry the finely chopped onion in 1 tablespoon of olive oil over medium heat until soft and translucent. Remove from heat and allow it to cool. In a mixing bowl, combine the cooled onion with fresh breadcrumbs, lean lamb mince, ground cinnamon, 1 egg, ½ tsp salt, and a generous amount of black pepper. Mix thoroughly.
2. Shape and cook the meatballs: With wet hands, shape the mixture into about 24 small meatballs. Heat the remaining 2 tablespoons of olive oil in a shallow pan over medium heat. Fry the meatballs for about 8 minutes, turning occasionally, until evenly browned and cooked through. Remove the meatballs from the pan and set aside.
3. Prepare the sauce base: Using the oil left in the pan, add sliced garlic and fry until softened, about 1-2 minutes. Add the thickly sliced courgette and cook for another 1-2 minutes to soften slightly.
4. Add tomatoes and spices: Pour in the canned chopped tomatoes along with the honey, ras el hanout spice mix, three-quarters of the chopped coriander, and season with salt and pepper. Add two tablespoons of water to loosen the sauce. Stir well and simmer over medium-low heat until the mixture becomes pulpy and flavors meld, approximately 10-15 minutes.
5. Incorporate chickpeas and meatballs: Stir in the rinsed and drained chickpeas, then gently add the browned meatballs back into the sauce.
6. Poach the eggs in the sauce: Make four hollows in the sauce using a spoon and carefully break the remaining 4 eggs into these spaces. Cover the pan with a lid and cook on low heat for 4-8 minutes, or until the egg whites are set and the yolks reach your preferred doneness.
7. Serve: Scatter the remaining fresh coriander over the top. Serve the Moroccan meatballs with eggs straight from the pan alongside crusty bread to scoop up the rich sauce.

Notes

• Using wet hands to shape the meatballs prevents sticking and helps create smooth, even balls.
• If ras el hanout is unavailable, a blend of ground cumin, coriander, paprika, turmeric, cinnamon, and cayenne can be used as a substitute.
• You can adjust the cooking time for the eggs based on whether you prefer runny or fully set yolks.
• This dish pairs beautifully with crusty bread or couscous for soaking up the sauce.
• Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Moroccan

Keywords: Moroccan meatballs, lamb meatballs, eggs poached in sauce, North African recipes, ras el hanout, easy lamb dishes, chickpea stew