This Moroccan lamb meatballs recipe has all the ingredients of a tasty North African tagine using plenty of spices, apricots, onions, garlic, cinnamon,  freshly chopped coriander and honey. A tagine is a way of cooking which is named after the earthenware pot in which it is cooked. These pots are recognisable for their distinctive conical lids.

This tagine recipe will be a hit with younger palates and great served with steamed couscous, rice or even pasta. You can see more about our lamb here >>

Ingredients For Lamb Meatballs

500g  lamb mince from Morley Butchers
5ml/1tsp ground ginger
1 teaspoon ground cumin
2 tablespoons freshly chopped parsley
3-4 dried apricots, finely chopped
1 small onion, peeled and grated
2 garlic cloves, peeled and finely chopped or crushed
1 teaspoon oil
1 cinnamon stick, halved
1 x 400g can chopped tomatoes
200ml good, hot lamb stock from Morley Butchers
1 teaspoon runny honey
2 tablespoons freshly chopped coriander, to garnish
Pomegranate seeds, to garnish (optional)

Cooking Method For Lamb Meatballs

Put the lamb mince in a large bowl.  Season well with salt and pepper then add the spices, parsley, apricots and half the onion and garlic.  Mix well to evenly spread all the flavours.

Using slightly damp hands shape the mince mixture into 16 walnut-sized balls.

Heat the oil in a large non-stick pan with a lid and cook the remaining onion and garlic for 3-4 minutes or until soft.  Add the cinnamon stick, chopped tomatoes stock and honey.

Bring to the boil and cook for 5 minutes.  Add the meatballs to the sauce, reduce the heat and simmer for 20-25 minutes until the meatballs are cooked through.

Remove the cinnamon stick from the sauce, garnish with the fresh coriander and serve with steamed couscous or rice, pomegranate seeds and a green salad.


If you are liking these North African flavours this recipe will work well with beef mince.

This lamb meatballs recipe and image comes from Simply Beef & Lamb pay them a visit for more meaty recipes