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Moroccan Meatball Feast

  • Preparation Time: 15 mins
  • Serves: 3-4
  • Cooking Time: 10 mins
  • Ready Time: 25 mins
  • Cooking Method: Searing
  • Difficulty: easy

500gm Lamb Mince
1 onion, finely chopped
2 garlic cloves, crushed and chopped
2 tsp cumin seeds
2 tsp ground coriander
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground cinnamon
⅓ cup couscous, soaked in 1⅓ cup boiled water
2 Tbsp tomato paste
1 egg, lightly whisked
½ cup parsley, finely chopped
½ tsp salt
1 Tbsp vegetable oil

3/4 cup plain greek yoghurt
1/2 cup mayonnaise
Grated zest of 1 lemon
1 garlic clove, crushed and chopped
1/2 cup fresh coriander or parsley, finely chopped

Pita bread, wraps or flatbread
Sliced tomatoes, lettuce, cucumber, red onion

Place all the meatball ingredients in a large bowl with some cracked pepper.
Using clean hands, mix until well combined.
Roll into walnut-sized balls.
Heat a little oil in a large frying pan over a medium-high heat.

Add half the meatballs, cook for a couple of minutes then turn gently using tongs, being careful not to break them up.

Cook for another 7-10 minutes, turning to brown all over until cooked through.
Transfer to a warmed plate, cover with foil and repeat with the remaining meatballs.

For yoghurt sauce, combine all ingredients in a small bowl and mix to combine.
Taste and season as required.

Spread some hummus on a pre-warmed wrap, pita or flatbread
Top with meatballs, salad, yoghurt sauce and feta.

Recipe from

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