Moroccan Meatballs with Eggs Recipe

Introduction

This Moroccan meatballs with eggs recipe combines tender lamb meatballs simmered in a fragrant tomato sauce with warm spices. Finished with poached eggs and fresh coriander, it makes a comforting and flavorful meal perfect for sharing.

Ingredients

• 1 onion, finely chopped
• 3 tbsp olive oil
• 50g fresh breadcrumbs
• 250g pack lean lamb mince
• ½ tsp ground cinnamon
• 5 eggs
• 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

Instructions

1. Step 1: Fry the onion in 1 tablespoon of olive oil over medium heat until soft. Remove from heat and let it cool slightly.
2. Step 2: In a bowl, combine the cooled onion, fresh breadcrumbs, lamb mince, ground cinnamon, 1 egg, ½ teaspoon salt, and plenty of black pepper. Mix well and shape into about 24 small meatballs using wet hands.
3. Step 3: Heat the remaining 2 tablespoons of olive oil in a shallow pan. Fry the meatballs for about 8 minutes, turning regularly so they brown evenly. Once browned, lift out the meatballs and set aside.
4. Step 4: Add the sliced garlic to the oil left in the pan and cook until softened. Add the courgette slices and fry for 1 to 2 minutes.
5. Step 5: Pour in the chopped tomatoes, honey, ras el hanout spice mix, most of the chopped coriander, seasoning, and a couple of tablespoons of water. Stir to combine and cook until the sauce becomes pulpy and thickens slightly.
6. Step 6: Stir in the chickpeas and then return the meatballs to the sauce. Create 4 hollows in the sauce and carefully crack the remaining eggs into these spaces.
7. Step 7: Cover the pan and cook over low heat for 4 to 8 minutes, until the eggs are set to your liking.
8. Step 8: Scatter the remaining coriander over the top. Serve the dish straight from the pan with crusty bread to scoop up the delicious sauce.

Tips & Variations

• For a milder spice, start with ½ teaspoon of ras el hanout and add more to taste.
• You can substitute lamb mince with beef or turkey for a different flavor.
• If fresh breadcrumbs aren’t available, use dried breadcrumbs soaked briefly in water.
• Add chopped fresh chili or smoked paprika if you like a bit of heat.
• Serve with couscous or flatbread for a heartier meal.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water if the sauce has thickened too much. Poached eggs are best eaten fresh and are not recommended for reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats instead of lamb mince?

Yes, beef, turkey, or chicken mince can be used as substitutes. Adjust cooking times as needed to ensure the meatballs are cooked through.

How do I know when the eggs are perfectly cooked?

Cook the eggs covered over low heat for 4 to 8 minutes depending on your preference. For slightly runny yolks, check around 4 minutes; for fully set yolks, cook closer to 8 minutes.

Moroccan Meatballs with Eggs Recipe

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★★★★★

4.4 from 112 reviews

• Author: Hailey
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Moroccan meatballs with eggs recipe features tender lamb meatballs infused with warm spices, simmered in a rich tomato and chickpea sauce, and topped with perfectly cooked eggs. It’s a hearty and flavorful one-pan meal inspired by North African cuisine, ideal for a cozy dinner served with crusty bread.

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Ingredients

Scale 1x2x3x

Meatballs

• 1 onion, finely chopped
• 3 tbsp olive oil, divided
• 50g fresh breadcrumbs
• 250g lean lamb mince
• ½ tsp ground cinnamon
• 1 egg
• ½ tsp salt
• Black pepper, to taste

Sauce and Eggs

• 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 from the pack of 5)

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Instructions

1. Prepare the onion: Fry the finely chopped onion in 1 tablespoon of olive oil over medium heat until soft and translucent. Remove from heat and let it cool slightly.
2. Make the meatball mixture: In a bowl, combine the cooled onion with fresh breadcrumbs, lean lamb mince, ground cinnamon, 1 egg, ½ teaspoon salt, and generous black pepper. Mix thoroughly until well combined.
3. Shape and fry meatballs: Using 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 frequently to brown all sides evenly. Once browned, lift out and set aside.
4. Cook garlic and vegetables: In the same pan with reserved oil, add sliced garlic and fry until softened. Add the thickly sliced courgette and fry for 1-2 minutes until slightly tender.
5. Prepare the tomato sauce: Add the canned chopped tomatoes, honey, ras el hanout spice mix, three-quarters of the chopped coriander, seasoning to taste, and 2 tablespoons of water to the pan. Stir well and cook until the sauce becomes pulpy and slightly thickened.
6. Add chickpeas and meatballs: Stir in the rinsed and drained chickpeas, then carefully add the browned meatballs back into the sauce, ensuring they are submerged.
7. Cook eggs in sauce: Make 4 small hollows in the sauce, break an egg into each hollow, cover the pan with a lid, and cook over low heat for 4-8 minutes until the eggs are set to your liking.
8. Garnish and serve: Scatter the remaining coriander over the dish and serve immediately, ideally with crusty bread to scoop up the delicious sauce.

Notes

• To make shaping the meatballs easier and prevent sticking, keep your hands wet while forming them.
• Ras el hanout spice mix varies in heat and flavor; adjust quantity according to your spice preference.
• You can substitute lamb mince with beef or a mixture of beef and lamb if preferred.
• Serve with crusty bread or couscous for a more filling meal.
• Leftover meatballs and sauce freeze well; reheat gently on stovetop.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Moroccan

Keywords: Moroccan meatballs, lamb meatballs, eggs in tomato sauce, North African recipe, one-pan meal, spicy meatballs, chickpeas, ras el hanout