Moroccan Style Meatballs

Yes, you read that right! And yes, I am posting a recipe during my exams (bet you weren’t expecting that!). Today I wanted to make our usual meatballs and pasta a bit more exciting. We had already gone as far as switching to lamb meatballs, and after my trip to Morocco (you can see a review of this here), I felt inspired to add a bit of Moroccan flavour to this dish. Surprisingly it worked quite well for me, so hopefully you should enjoy it too!


Ingredients (to serve 4):

  • 12 lamb meatballs
  • 300g pasta (fresh or dry according to preference)
  • 1 can chopped tomatoes (or fresh tomatoes if you prefer)
  • 2 cloves garlic
  • 1 red onion
  • 10 medium sized mushrooms
  • 1 pepper
  • 2 carrots
  • a handful of mint
  • 1tbsp balsamic vinegar
  • 1tbsp sugar
  • 1tsp Italian seasoning
  • 1tsp paprika
  • 1tsp turmeric
  • 1tsp cumin
  • 1tsp ras el hanout (optional)
  • around 1 glass of red wine (optional)
  • cheese for grating (optional)


  1. In a saucepan, fry the meatballs for around 5-10 minutes, stirring gently every 1-2 minutes. Once golden brown, remove from the pan and place in a bowl for later.
  2. Add the garlic, chopped finely, and the red onion, cut into small pieces, to the pan and fry gently for 2-3 minutes until golden
  3. Add the chopped mushrooms, pepper and carrots and fry for around 5 minutes, stirring occasionally
  4. Re-add the meatballs and then stir in all the herbs/spices
  5. Add the can of chopped tomatoes along with the balsamic vinegar and sugar. Heat until the sauce starts to boil, and then add the wine.DSC_0001
  6. Use a knife to chop a handful of mint into fines pieces, and then stir into the sauce
  7. Place the lid on the saucepan and heat for around 5-10 minutes, then remove the lid
  8. In a separate pan, boil some water and once boiling, add the pasta. Meanwhile, heat the sauce on a medium heat for some of the liquid to evaporateDSC_0004
  9. Once the pasta is cooked, drain and serve! If you want, add some grated cheese and pepper on top when serving.DSC_0005


  • Avoid stirring the meatballs too much when you first add them, otherwise they will fall apart rather than stay as meatballs!
  • Cook a double batch of this meal and then store individual portions in the freezer, perfect for taking to work or on a day when you don’t feel like cooking!



28 thoughts on “Moroccan Style Meatballs

  1. The seasonings are a very interesting combination. The first thing I thought was “oh now I’ll have to make ras el hanout”. I just made a Baharat spice mixture which is similar and maybe I can use that. Mint? that is what is so interesting and intriguing.

    Liked by 1 person

      1. Thanks! I wouldn’t want to make it too spicy as the other flavours seem really interesting and I wouldn’t want any spice to drown them out. Thanks again for the tip- just wanted to know.

        Liked by 1 person

    1. These are actually shop bought, so I can’t really say – I bought them mainly as they contained mint within them so sounded amazing, but you could make them as you say with mince, breadcrumbs, egg and mint. Hope this helps!


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