Slow cooked Moroccan meatballs

Updated: Oct 17, 2021

Serves 2-3 people

Turkey mince is the best healthy option or lamb for the naughty one. If you are veggi or vegan you can swap the mince for vegan mince, cauliflower or any preferred veggies or halloumi is a nice substitute.

Meat balls:

1x onion

4x garlic cloves

1x egg

Breadcrumbs (optional)

1tbsp cumin

1/2tbsp tumeric

1/2tbsp hot paprika

1/2tbsp ground coriander

1/4 tbsp cinnamon

Chopped parsley

Season well


1x can chopped tomato’s

Chopped coriander

Small tub Greek yogurt

1/4 tsp Chilli flakes or as spicy as you would like.

1/4 tsp cinnamon if needed

1 tbsp Honey

Salt and pepper

1 tbsp cumin if needed

1 tsp paprika

Remember you have all your previous spices in the onion and garlic mix.

1x zest of lemon

1/2-1 veg stock cube

1/2 can chickpeas


Fry the onion and garlic in a pan until soft, add the spices and cook for at least two mins until it becomes a paste. Take 1/2 the mixture and add to the mince and make into balls mix well and season, fry/ seal in a pan to get the colour. Place to one side ready to add to the sauce.

If using cauliflower chop into florets and add the spices with oil, seasoning and mix in a bowl. Roast in the oven until golden brown and then add to the sauce. Or you can season and then slow cook.

If using halloumi then just pan fry before serving and place on top.

For the sauce: With the remaining onions and garlic add this to your slow cooker or pan with a lid, add the sauce ingredients but keep the yogurt until you are ready to serve and just mix it in at the end.

Cook in the slow cooker for at least 4 hours or in a pan on a low heat for at least and hour.

Add the yogurt slowly and taste until it’s to your satisfaction. I don’t add loads but some like it creamy.

Add chickpeas about half hour before serving so they don’t go mushy.

Fresh or dry tagliatelle. Cook and add chopped herbs and olive oil with some salt and pepper

Mix some yogurt with some chopped mint and add on top to garnish.

Finish with chopped coriander, if you don’t like that then you can swap it for parsley.

If you make the sauce and meat balls the day before even better as the longer it sits there the better it will taste. Just reheat and cook your pasta fresh.

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