Moroccan meatballs with eggs

Name: Moroccan meatballs with eggs
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 onion, finely chopped; 3 Tbsps olive oil; 50 grams fresh breadcrumbs; 250 grams pack lean lamb mince; 1 teaspoons ground cinnamon; 5 eggs; 2 garlic cloves, sliced; 1 courgette, thickly sliced; 2 x 400g cans chopped tomatoes; 2 teaspoons honey; 1 teaspoons ras el hanout spice mix; 20 grams coriander, mostly chopped; 400 grams chickpeas, rinsed and drained

Moroccan meatballs with eggs

Moroccan meatballs with eggs takes roughly 1 hour and 10 minutes from beginning to end. Watching your figure? This dairy free recipe has 544 calories, 27g of protein, and 34g of fat per serving. For $2.29 per serving, you get a main course that serves 4. If you have g cans tomatoes, olive oil, breadcrumbs, and a few other ingredients on hand, you can make it.

Instructions

Fry the onion in 1 tbsp oil until soft, then allow to cool.

Ingredients you will need

Onion

Cooking Oil

Mix with the breadcrumbs, mince, cinnamon, 1 egg, tsp salt and lots of pepper, then shape into about 24 meatballs with wet hands. Fry in the remaining oil in a shallow pan for about 8 mins, moving them round until evenly browned. Lift out and set aside.

Ingredients you will need

Breadcrumbs

Meatballs

Cinnamon

Pepper

Ground Meat

Salt

Egg

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic to the oil left in the pan and fry until softened.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add the courgette, fry for 1-2 mins, then tip in the tomatoes, honey, ras el hanout, three-quarters of the coriander, seasoning and a couple of tbsp water. Stir and cook until pulpy.

Ingredients you will need

Seasoning

Coriander

Zucchini

Tomato

Honey

Water

Stir in the chickpeas and add the meatballs. Make 4 hollows in the sauce, then break in the remaining eggs. Cover and cook for 4-8 mins over a low heat until the eggs are set. Scatter with coriander and serve straight from the pan with crusty bread for scooping up the sauce.

Ingredients you will need

Crusty Bread