Recipe for Moroccan lamb meatballs

Bacofoil is a must in our kitchen (and we’ve not been paid to say that – why not, Bacofoil, why not?) as we all hate washing up and we do a lot of steam baking of fish parcels etc. So we were well pleased when the lads over at Bacofoil sent us this recipe. One for a leisurely weekend supper with plenty of delicious Moroccan Syrah.

These easy and delicious meatballs are made with harissa, a blend of Moroccan herbs and spices, and are packed full of Middle Eastern flavour. Meatballs are notoriously sticky to cook, however, the unique BacoLift surface on Bacofoil The Non-Stick Kitchen Foil ensures they won’t stick to the foil, keeping them looking like they should; it also saves on the washing up too by stopping any juices seeping onto your tray. Serve with fragrant cous cous and yogurt for a Middle Eastern dish that will spice up your family dinner.

Serves: 4

Preparation Time: Approx. 20 minutes prep, plus resting
Cooking Time: Approx. 40 minutes


½ onion, very finely chopped

1 tsp olive oil

1 clove garlic, very finely chopped

2 heaped tbsp fresh breadcrumbs

3-4 tsp harissa (ground spice mix or paste)

1 tbsp chopped flat-leaf parsley

500g lean lamb mince (10% fat or less)

2 tbsp milk

1 lemon, zested

Large handful unroasted almonds (preferably with skins on), roughly chopped


For the cous cous:

1 cup cous cous

1 cup vegetable stock

1 x 400g carton or tin chickpeas in water, drained

½ lemon, juice only

1-2 tbsp mixed chopped mint, flat parsley and coriander


To serve:

4 tbsp natural yogurt

a little lemon zest

pinch ground cumin

1 tsp extra virgin olive oil

  1. To make the meatballs, sauté the onion very gently in a teaspoonful of oil over a low heat for 5 minutes until very soft but not brown. Add the garlic and cook for another minute. Tip into a large mixing bowl and add the crumbs, harissa spices/paste and parsley and mix, then add the lamb mince and milk. Mix well with clean hands to make sure everything is really well combined. Leave to stand for 15 minutes in the fridge.
  2. Meanwhile, mix a little lemon zest into the yogurt and transfer to a small serving bowl. Drizzle over a little olive oil and add a pinch of cumin. Keep in the fridge until ready to serve.
  3. When you’re ready to cook, preheat the oven to 170ºC fan/190ºC/Gas 5. Line a large shallow baking tray with Bacofoil The Non-Stick Kitchen Foil (this will ensure the meatballs don’t stick). Form the mixture into approximately 16 balls and place onto the foil.
  4. Cook in the oven for 15 minutes, then add the lemon zest and chopped almonds and bake for another 15 minutes or until cooked through.
  5. Meanwhile, prepare the couscous. Measure the cous cous into a small mug or large cup then tip into a large heatproof serving bowl. Measure the boiling stock into the same mug or cup and pour over the cous cous. Add the chickpeas, stir and cover with a plate for 5-7 minutes. Squeeze over a little lemon juice and add the herbs then fluff with a fork.
  6. Serve the meatballs with the cous cous and yogurt.

Fancy more Moroccan delights? How about these scallop and prawn skewers from Nargisse Benkabbou’s new book Casablanca.

2 Comments on "Recipe for Moroccan lamb meatballs"

  1. A wonderful addition to these fine meatballs: cut a block of feta into cubes, and put one cube into the middle of each meatball when you roll them. No need to crumble, it’ll go gooey inside in the oven. Heavenly x

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