We love Moroccan flavours and we love meatballs so this is the perfect combination. Packed with anti inflammatory spices and tender lamb, topping with an egg finishes it off nicely. It’s great served with cauliflower rice but if you are looking for a higher carbohydrate option you could serve with white rice.
Prep time: 10 mins
Cooking time: 20-25 mins
500g lamb mince
2 onions peeled and chopped
1 tablespoon olive oil
4 tsp ras el hanout spice mix
400g carton/can chopped tomatoes
3 garlic cloves crushed
Himalayan salt and black pepper
To make the meatballs:
– Mix the lamb mince, 1 chopped onion, 2 teaspoon ras el hanout and 1 egg in a bowl. Season with Himalayan salt and pepper. Mix thoroughly using your hands.
– Make the mixture into meatballs about the size of a golf ball, it should make around 12.
– Heat the olive oil in a pan then add the meatballs. Cook for about 4-5 mins until they start to brown nicely.
To make the sauce:
– Add the other onion, crushed garlic and cook until onion starts to soften.
– Now add the chopped tomatoes, remaining ras el hanout spice mix and season with Himalayan salt and pepper. Stir through nicely as to coat the meatballs in the sauce.
– Allow this to simmer for about 10-12 minutes.
– Create 3 gaps in the mixture and crack an egg into each. Loosely cover the pan with foil and simmer for a further 4-5 mins until the egg whites are cooked.
Excellent on its own or with some cauliflower rice 🙂