Morroccan Meatballs

2-3 tbsp olive oil
2 red onions, finely chopped
4 cloves garlic, crushed
1 tsp coriander seeds, toasted and ground
1 tsp cumin seeds, toasted and ground
400 g Can tomatoes
2 tsp Sugar
30 g fresh coriander, finely chopped
30 g fresh mint, finely chopped
1 egg, lightly whisked
500 g (1lb) beef mince
50 g (2oz) fresh breadcrumbs

To Serve

* couscous
* plain yogurt
* pitta bread


1. First make the sauce. Heat a dash of oil in a pan and soften the onions, garlic and spices for a few minutes. Put half of the mixture in a bowl to cool for the meatballs. Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15mins until reduced.

2. Add the herbs, egg, beef mince and the breadcrumbs to the cooled onions, then season and mix everything well with your hands. Shape into walnut-sized balls.

3. Heat the rest of the oil and fry the meatballs until golden. Add the meatballs to the sauce and simmer for a few minutes until they’re cooked through.

4. Serve with couscous, a spoonful of yogurt and some pitta bread that’s been warmed through.

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