Moroccan Meatballs – 13sp

Having some ‘normal’ healthy food between Christmas and New Year is something I always crave but, given the manic few days I’ve usually had, I can never be bothered to faff around too much. That’s why this recipe is a perfect one to whack out in the post Christmas/ pre New Year period. The meatballs themselves are the exact same meatballs I used in my Lamb Kofta Meatball Kebab recipe so if you made this and made extras, this one will be nice and easy to whip up! If you don’t have them pre made or can’t be bothered to rustle them up from scratch, feel free to use any pre made meatballs that you might get in the supermarket.

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Moroccan Meatballs

Serves 2 = 13sp each (Sauce 3sp, meatballs 6sp and rice 4sp per person)

For the meatballs

This recipe makes 36 meatballs – I make six servings out of this with six meatballs per person (six meatballs is 6sp – if you omit the breadcrumbs they are 5sp for 6 meatballs)

500g lean lamb mince (16% fat)

1 tbsp harrisa paste

2 tsp each of ground coriander and cumin

1 tsp each of crushed chillies and ground cinnamon

1 onion, grated

4 cloves of garlic, peeled and crushed

50g breadcrumbs

1 egg, beaten

Handful of fresh parsley, roughly chopped

Salt and pepper

Zest of 1 lemon

For the sauce

1 onion, finely sliced

1 pepper, deseeded and sliced

3 tbsp tomato puree

1 stock cube (lamb or chicken) made up with 400ml boiling water

Pinch of saffron (optional)

½ tsp each of ground coriander and cumin

1 tsp harissa paste

70g low fat feta cheese, roughly chopped

Handful of parsley and coriander, roughly chopped

1 lemon, quartered (you only need the juice so use the lemon you have zested above)

80g rice

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Method

In a large bowl add all of the meatball ingredients. Mix until well combined and then using either your hands or, if you have one, a meatball press (I got mine from eBay and it was really good value!), form the mixture into golf ball sized meatballs, rolling in your palms until nicely shaped. At this point if you have followed the recipe above you will have 36 meatballs. If only making for two, separate 12 meatballs from the rest for this meal and pop into a food bag in the freezer for another meal.

Then take a large frying pan, spray with 1kal and on a medium heat, fry the 12 meatballs until browned on the outsides. Remove from the pan and pop onto a plate.

In the same pan, add the onion, peppers, garlic, cumin and coriander and fry for a few minutes. Add the tomato puree and harissa paste, fry for 1 minute and then add half the stock (add the saffron to the stock if using). Stir and simmer the mixture for a few minutes until it starts to thicken. Add 100ml more of the stock, simmer until a little thicker again. Add the meatballs back to the pan, add the last of the stock, stir and then pop in the oven for 15 minutes. Cook the rice or cous cous whilst the meatballs are in the oven.

After 15 minutes, scatter the feta on top of the meatballs and sauce and pop in the oven for another five minutes until it has melted a little. After five minutes remove from the oven, scatter with parsley and coriander and squeeze over the juice of ½ lemon.

Serve the meatballs and sauce on top of the rice or cous cous with a slice of lemon per person.

Enjoy!

 

 

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6 thoughts on “Moroccan Meatballs – 13sp

  1. Nichole Booker says:

    Any idea if the recipes that are currently pro points will be converted to smart points? I hv tried a couple that are pp and loved them. Chinese chicken curry & the creamy Cajun chicken one. Yummy can’t wait to try more. Having them SPs would be handy 😝

    • Laura says:

      Hi Nichole, I am in the process of converting all my recipes at the the moment, 60 down and 100 to go, hoping to have them all done soon! Creamy Cajun is already done and Chinese chicken will be soon 😊

  2. Nichole Booker says:

    Did this New Year’s Eve for family. Loved it will be doin it again. Can’t wait to see all the other recipes converted to smart points. Fantastic site for healthy eating. 👍
    Thank you for the inspiration.

    Nichole
    X

    Sent from my iPhone

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  3. Helen Geraghty says:

    Hi Laura, I’m a weight watchers member and regularly use your website for recipes . I made the Moroccan meatballs last night but am a bit confused about the sauce; the recipe says it serves 2 but the meatballs serve 6; does the sauce serve 2 or 6 because the recipe mentions leaving all the meatballs in the sauce? Also when it asks for 2tsp coriander and cumin does that mean 2tsp combined or 2 of each?

    • lakettle says:

      Hi Helen, the meatball mixture makes 36 meatballs so enough for 6 people to have 6 meatballs. For this recipe you can make all the meatballs up and then freeze 24 for another time, keeping 12 out which you cook and add to the sauce. The sauce and 12 meatballs serve 2 people. Yes its 2 tsp of each, I’ve updated the recipe for you so it’s a little more clear 🙂

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