These homemade Moroccan Spicy Meatballs have become a family favourite. I shall show you how to make spicy meat balls with my step by step recipe. Handmade meatballs are one of those homely meals you’ll make again and again. But these are healthier with tonnes of herbs! Even if you already have a favourite meatball dinner, this one will be different as they are spicy with Moroccan flavours! I once went to a restaurant in New Zealand where we tried 4 speciality meatballs. I learnt then, that one meatball does not have to be like another.
Having spicy meatballs works really well! They are rich and satisfying and are a favourite dinner of my husband who is a real spice lover.
They are a great family dinner for the weekend. They aren’t super quick to make but worth it! It’s a great recipe for people to make together. We often get James (our son) to make the sauce while I roll up the meatballs.
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I usually serve this recipe with spaghetti, but of course you could have them with a crisp salad or serve then in a burger bun (actually that’s a great idea for leftovers).
How to make Moroccan Spicy Meatballs
Ingredients needed for just the meatballs
- 1 slice of bread
- 80ml milk
- 500g lamb mince
- 10g fresh parsley
- 25g fresh mint
- 1 teaspoon dried oregano
- 2 cloves of garlic
- pinch of salt and pepper
Using a blender of sorts whizz up your bread into crumbs. It’s fine if you want to use ready made, but it’s good to use up that slightly dry bread.
Pour in the milk and let it soak in while you get on with the rest.
Add the lamb mince to a bowl. Chop up the parsley and the mint leaves and add those too.
Now add the chopped garlic and the dried oregano. The kitchen is already starting to smell all fresh and herby!
Finally you can throw in the now milky bread and a large pinch of salt and a few turns of pepper. Now that’s everything you need.
It’s now time to really get in there and mix these beaut’ ingredients together using your fingers (or a spoon)
Now form them into walnut sized balls. This takes a little time, which is why it’s really important to have a radio or some-such in the kitchen. Listening to Bruno Mars and his ‘Uptown Funk’ has me rocking through this in no time!
‘I’m too hot (hot damn)
Called a police and a fireman’
All done. There should be about 28 balls. Now let’s get your sauce ingredients together
How to make Moroccan spicy meatball sauce
- a little olive oil
- 3 cloves of garlic
- 3 x 400g tins of chopped tomatoes
- 3 – 4 heaped tsp of rose harissa (or straight forward harissa will do too)
- a handful of basil
- salt and pepper to taste
Heat the oil in a large pan (about a tablespoon in a non-stick pan), give the oil a swirl around then drop in your ‘hot damn’ balls. Make sure the heat is on medium.
My pan is large and can just brown the meat balls in one go without overcrowding them. You may have to do it in 2 batches to avoid them sweating.
Try not to move them until its time to turn them over. Roll one over with a spoon. If it’s beautifully browned turn them all
Turn them again once a 2nd side has browned. You want each ball to end up with at least 3 browned sides.
Once you’re happy pop them into a bowl nearby, saving the oil that’s in the pan.
You may want to tip a little of the oil away, but it will be full of flavour, so using fresh would be some kind of crazy. Turn the heat to low and add in your chopped garlic. We want to add a little colour to them only.
Now add in your tomatoes and stir them in getting all those lovely sticky meatball bits off the bottom of the pan and into your sauce.
Now to add the rose harissa which is a paste full of paprika, chilli and rose petals. 3 – 4 heaped tsp are good enough for a noticeable kick. If you want a punch then add a little more. This is why we call this dish spicy meatballs!
Chop up the basil stalks and add these now, leaving the tender leaves untouched until later. Stir everything in and cook on a gentle simmer for 20 minutes.
Nows the time to think about seasoning. Add as little salt and pepper as you think is necessary because the sauce will thicken further. Then tip your meatballs into the sauce.
Nestle them under the surface of the sauce all snug as a bug. Now let then cook on a low simmer for another 20 minutes.
Chop up your basil and parsley and throw them in, giving another stir.
And serve! We have our spicy meatballs with spaghetti, but you could also have it with flatbreads.
Go on, take a closer look…
A few fresh herbs off the chopping board adds a little freshness and makes it look pretty.
Add some Parmesan, as much as you like, go on!
The spicy meatballs are soft and herby inside
There’s enough spicy meatballs for 4 to 5 hungry people. Enjoy x