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Harissa & herb Moroccan meatballs

  • Author: Pip Payne
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x


Delicious Moroccan style meatballs

Syns: 3 per portion


  • For the meatballs:
  • 500 g reduced-fat lamb mince (10%)
  • 2 cloves garlic
  • handful fresh mint
  • handful fresh parsley
  • 2 slices wholemeal bread (torn up)
  • 1 egg
  • For the sauce:
  • 2 tins chopped tomatoes
  • 5 cloves garlic
  • 1 green chilli (seeds removed)
  • handful fresh parsley
  • handful fresh basil
  • 1 tbsp harissa paste
  • 2 tsp honey
  • salt and pepper
  • low calorie cooking spray


  1. Preheat the oven to 180c.
  2. To make the sauce, in a food processor combine the tomatoes, garlic, chilli, harissa, basil, parsley and honey and whizz up until nice and smooth. Season well (plenty of salt).
  3. Transfer to a large pan, bring up to a simmer and leave to bubble gently
  4. To make the meatballs, pop the lamb, garlic, mint, parsley, torn-up bread, egg and salt and pepper into the food processor (no need to wash up from the tomato sauce- a bit of that in there is fine!) and whizz up until well blended
  5. Roll the lamb mix into walnut-sized balls, place on a baking tray covered in greaseproof paper, spray with low calorie spray and bake for 15 minutes.
  6. Add the cooked meatballs into the tomato sauce, and allow to simmer on low for 45 minutes, stirring occasionally.
  7. Serve with more chopped fresh parsley, brown rice, and toasted seeds
  8. Additional Info


Perfect with brown rice and a mix of toasted sunflower seeds, pumpkin seeds and sesame seeds. Also lovely served with roasted green beans.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour