Moroccan meatballs with chickpeas and yoghurt

Name: Moroccan meatballs recipe
Yield: 8
Ingredients: 100ml olive oil; 2.00 red onion, finely chopped; 40.00 ml tomato paste; 80.00 ml ground cumin; 20.00 ml smoked paprika; 4 x 400g cans chopped tomatoes; 40.00 ml pickle juice from a jar (optional); 2 x 400g cans chickpeas, rinsed, drained; Couscous or steamed rice, Greek-style yoghurt and lemon wedges, to serve; 1kg beef mince; 4 garlic cloves, crushed; 20.00 ml each ground coriander; 1 tsp ground cinnamon; 1 bunch coriander or flat-leaf parsley, leaves and stems finely chopped, plus extra, roughly chopped, to serve

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by Tom Walton

Jul 28, 2023

“A family favourite! I’ve left the spice out of this recipe to keep it family friendly, but feel free to serve with some harissa or chilli oil if you want to add a kick. And trust me on the pickle juice in the sauce! Leftover meatballs also make for a great pita wrap with some hummus, salad and pickles.” – Tom Walton

100ml olive oil
1 red onion, finely chopped
2 tbs tomato paste
2 tbs ground cumin
1 tbs smoked paprika
4 x 400g cans chopped tomatoes
2 tbs pickle juice from a jar (optional)
2 x 400g cans chickpeas, rinsed, drained
Couscous or steamed rice, Greek-style yoghurt and lemon wedges, to serve

Kofta meatballs

1kg beef mince
1 red onion, finely chopped
4 garlic cloves, crushed
2 tbs ground cumin
1 tbs each ground coriander and smoked paprika
1 tsp ground cinnamon
1 bunch coriander or flat-leaf parsley, leaves and stems finely chopped, plus extra, roughly chopped, to serve

Method

1.

For the kofta meatballs, line a tray with baking paper. Place all ingredients in a large bowl, season well, and mix well with your hands. Roll 2 tbs measures into balls and place on prepared tray. Refrigerate.
2.

Heat 1/4 cup (60ml) oil in a large saucepan over medium heat. Add onion and a good pinch of salt flakes. Cook, stirring often, for 3 minutes, then add tomato paste, cumin and paprika.
3.

Cook, stirring, for 1 minute. Stir in tomato and pickle juice, if using. Simmer for 10 minutes. Meanwhile, in batches, heat remaining oil in a large frypan over high heat and cook kofta, turning occasionally, until browned. Add meatballs, chickpeas and 1 cup (250ml) water to the sauce and cook, covered, for 7 minutes or until meatballs are cooked through and sauce has slightly thickened.
4.

Divide couscous or rice among bowls. Top with stew and yoghurt, scatter over extra herbs and serve with lemon wedges.