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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Incorporate chickpeas and meatballs: Stir in the rinsed and drained chickpeas, then gently add the browned meatballs back into the sauce.
- 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.
- 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
