Moroccan Meatballs

Serves 6 • Preparation time: 10 minutes • Cooking Time: 55 minutes


For the meatballs

1 ½ wholemeal flatbreads (small in size, roughly 20cm in diameter) or pitta

120ml milk

1kg minced lamb

a small bunch of parsley, finely chopped

a small handful of mint, finely chopped

1 teaspoon dried oregano

2 cloves of garlic, chopped


The sauce

30ml olive oil

3 cloves of garlic, crushed

2 x 800g tins of chopped tomatoes

1 ½ tablespoons harissa

a handful of basil, leaves picked and chopped

a handful of parsley, chopped

salt and pepper

Cost per portion: 
  1. Rip the flatbread into pieces and soak them in the milk for 10 minutes
  2. Once soaked, put the bread into a mixing bowl, add the minced lamb and stir in the parsley, mint, oregano, garlic and some seasoning
  3. Mix well, then roll the mixture into walnut-sized balls (about 20g each)
  4. Either using a griddle pan (the best option) or under a very hot grill, carefully brown the meatballs – this is a quick step as it’s all about colouring them and not cooking them through… 5 minutes total cooking time, turning the meatballs 3 times on the griddle
  5. To make the sauce, heat the olive oil in a heavy-bottomed pan and gently fry the crushed garlic
  6. Tip in the chopped tomatoes and harissa and simmer for 25–30 minutes, until the sauce has reduced
  7. Add in your freshly made meatballs and continue to simmer for a further 20 minutes with a lid on until the sauce looks about right
  8. Lastly, stir in the herbs and have a final seasoning check and then it’s ready to eat
Age range: 
Ages 9 to 12
Moroccan Meatballs