Moroccan meatballs with eggs
Serve up a Moroccan feast for friends without the mess, with our flavour-packed one-pan recipe
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Prep:40 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 377
-
fat 22g
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saturates 7g
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carbs 20g
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sugars 8g
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fibre 3g
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protein 26g
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salt 0.94g
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
Method
Fry the onion in 1 tbsp oil until soft, then allow to cool. Mix with the breadcrumbs, mince, cinnamon, 1 egg, ½ tsp salt and lots of pepper, then shape into about 24 meatballs with wet hands. Fry in the remaining oil in a shallow pan for about 8 mins, moving them round until evenly browned. Lift out and set aside.
Add the garlic to the oil left in the pan and fry until softened. Add the courgette, fry for 1-2 mins, then tip in the tomatoes, honey, ras el hanout, three-quarters of the coriander, seasoning and a couple of tbsp water. Stir and cook until pulpy.
Stir in the chickpeas and add the meatballs. Make 4 hollows in the sauce, then break in the remaining eggs. Cover and cook for 4-8 mins over a low heat until the eggs are set. Scatter with coriander and serve straight from the pan with crusty bread for scooping up the sauce.
