Moroccan Meat Balls with Vegetable Stew and Couscous

A Taste of Morroco with cumin, tomatoes & chilli baked meatballs served with a delicious vegetable stew & we can’t forget the couscous!


Cooking Methods

  • Baking
  • Cooking

Prep Time

40 minutes

Cooking Time

40 minutes



    1kg ground beef
    1 onion, finely chopped
    4 garlic cloves, crushed
    1 Tbs ground cumin
    1 Tbs dried chilli flakes
    1 Large egg
    ½ cup breadcrumbs
    1 tsp salt
    1 tsp black pepper

Vegetable Stew

    2 tablespoon olive oil
    2 onions, finely chopped
    1 red chilli, finely chopped
    1 Tbs ground cumin
    4 ripe tomatoes, roughly chopped (or 2X tins chopped tomatoes)
    3 large peppers (1 red, 1 green, 1 yellow), deseeded and cut into strips
    1 tin chickpeas
    1 cup couscous
    A handful of fresh coriander to garnish


    Preheat the oven to 200°C.
    To make the meatballs: Add all the ingredients to a bowl and combine well using your hands. Using the palms of your hands loosely roll about a golf ball size amount of the meatball mixture to form a ball. Continue until the mixture is finished.
    Line a baking tray with tin foil and brush with olive oil. Place the meatballs evenly spaced on the baking tray and bake in the oven for 25-30 minutes.
    In the meantime, heat the olive oil in a large saucepan over medium heat.
    Fry the onions and chilli for 5 minutes and then add the cumin. Cook for two minutes until the cumin becomes fragrant.
    Add the tomatoes, peppers and chickpeas, stir to combine.
    Cover and simmer over low heat for 20 minutes.
    Prepare the couscous according to the packet instructions.


*Use lamb mince instead of beef as an alternative

Roasted Onion and Lemon Hasselback Potatoes