Gluten Free Moroccan Lamb Meatballs
A quick Moroccan dish with all the flavours of north Africa. You can replace the lamb for beef mince if you so choose. We also added eggs, which are poached in the sauce at the end. They taste great and are an easy way to bulk out the recipe.
Credited to: Coeliac UK
Kcal: 687.5
Difficulty: Pretty easy
Serves 4
20 mins prep
20 mins cooking time
Ingredients
For the Lamb Meatballs
- 400g minced lamb
- ½ onion, finely chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh coriander, chopped
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp ground cinnamon
- Salt and Pepper, to season
For the Tomato Sauce
- 1 tbsp oil
- 1 onion, finely chopped
- 4 cloves garlic, pressed or finely chopped
- 1 tbsp paprika
- 1 tbsp cumin
- 1 red chilli, deseed and chopped
- 400g chopped tomatoes
- 2 tbsp tomato puree
- 200ml water
To Serve
- 300g gluten free cous cous*
- 4 eggs (optional)
- 1 tbsp parsley, chopped
- 2 tbsp coriander, chopped
- 60g olives, sliced
Notes: *search our online food and drink information service
Method
- Combine the minced lamb, onion, herbs and spices to make the meatball mix. Make sure you evenly distribute the onion and spices.
- Take teaspoon portions of the mixture and shape them into small meatballs, then place them in the fridge while you make the sauce.
- Heat the oil in a saucepan, add the onion and cook for two minutes. Add the garlic, paprika, cumin and chilli and stir, then add the tinned tomatoes, water and tomato puree. Simmer for five minutes.
- Add the meatballs to the sauce for 10 to 15 minutes or until the meatballs are just cooked through.
- While the meatballs are cooking, cook the couscous following the on-pack instructions.
- Now crack in the eggs and poach them in the sauce for 3 minutes. Serve topped with parsley, coriander and chopped olives.
Nutritional information per serving
Kcal
687.5
Fat
27.3g
Carbs
69.9g
Protein
40.3g
Fibre
4.6g
Sugars
10.9g
Hints and tips:
If you can’t find gluten free cous cous, you can always serve with rice. Also try cauliflower cous cous.
