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Moroccan Style Meatballs with Chickpeas

What you need


500g lean minced lamb

2 thick slices white bread, crusts removed

100ml milk

1 small onion, grated or very finely diced

2 tbsp chopped parsley leaves

2 tbsp chopped coriander leaves

1 tbs Smokey Joe's Moroccan spice blend

1 tsp salt

1 cup Chickpeas

2 tbsp olive oil


6-8 very smallshallots or pickling onions

2 garlic cloves, crushed

2 x 400g canned tomatoes, chopped

2 tbsp tomato paste

1 cup water/ chicken stock

400g canned chickpeas, drained

1 tbs Smokey Joe’s Moroccan spice mix

2 tbsp finely chopped parsley

tsp salt

½ cup Yoghurt – optional

Coriander to garnish

What to do

Heat oven to 200C.

to make the meatballs soak the bread in milk for five minutes then squeeze out excess milk.

Mix the bread with the meat in a bowl. Add the onion, parsley, 1tbs Smokey Joes Moroccan spice mix and salt and knead it with your hands until well mixed.

Roll the meat into golf ball-sized balls, place on a lightly oiled baking tray and bake for 15 minutes until lightly browned.

To make the sauce heat oil in a frypan and cook onion for five minutes. Add garlic, and remaining 1tbs of Smokey Joe’s Moroccan spice, saute for a couple of minutes then add in can tomatoes and their juices, tomato paste, water (or stock) and bring to the boil. Add chickpeas, parsley, and salt, stirring, and simmer for 15 minutes. Add meatballs and simmer for 10-15 minutes until the sauce thickens.

Serve in an earthenware dish dollop with the yogurt and freshly chopped coriander



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