I have to say, with a certain level of pride, that this is one of my go-to meals that I’ve honed down to a tee. The boss thing about this recipe is that you can switch up so many of the ingredients to make the dish Italian, Spanish, Swedish or filled with cheese American stylee!
I first tried this recipe after buying some minced lamb at a reduced price and, using my old faithful, stumbled across this idea. I wasn’t sure how I’d react to this meal and this combo of spices. Firstly, even though cooking was still relatively new to me, I’d never seen cinnamon in a savoury dish before. And with mint and cumin (what even was cumin?) this was going to either be a massive hit or a horribly-tasting flop.
But I was intrigued. Something about this recipe made me want to waste my student bursary buying new spices. It was way out of my comfort zone, not least because I’d never encountered Moroccan cuisine before.
Fast forward eight years and tonight they’re taking the form of Albondigas or Spanish meatballs. So you can tell it went pretty well. Even better, when I was in Morocco recently I had meatballs out there and it was very similar to the one I make. So I can almost say that this is an authentic recipe too!
Versatility is something I love with a recipe and meatballs is one of the best for this. But today, I’ll tell you what goes into my Moroccan Meatballs.
Ingredients (for two people)
For the meatballs:
400g minced lamb
1tsp cumin (this makes them averagely spicy)
2 garlic cloves, minced
half an onion, finely diced.
For the sauce:
200ml chicken stock
400g chopped tomatoes
1tsp chilli powder
So we start with making the meatballs. Add all the ingredients into a bowl and form into balls. I find a lot of recipes like this use breadcrumbs and egg but I don’t feel it needs it. Fry the meatballs in batches until browned and then put to one side. You don’t even need oil for this as lamb mince will usually give off enough fat too. So if you’re following a macros diet these meatballs are an ideal meal giving a higher % of protein to fat and carbs. The sauce will increase the carb ratio though with the tomatoes.
That’s them done!
In the same pan add the cumin, cinnamon, and chilli powder to the meat juices and stir them into it for a few minutes. Add the chopped tomatoes and chicken stock and when heated add in the meatballs. Leave to simmer for around 20 minutes and season to taste.
I’ve said to use the frying pan but you can stick them in the slow cooker and leave them while you’re at work, or I use my tagine which works in a similar way to a slow cooker but just works a lot quicker! Once again, versatility is key and once you’ve mastered the basic recipe, add whatever you want or have in to make loads of different meals.