Moroccan Meatballs with Couscous, Hummus, Pita and Tzatziki

Moroccan Meatballs with Couscous, Hummus, Pita and Tzatziki



This is a fun and flavorful meal.  My inspiration was a meal we ate many times at one of our favorite restaurants in Palm Springs, The Tropicale-



2  1/2 pounds ground lamb, turkey, chicken or beef- I used ground turkey.

3 peeled carrots cut into 1 inch pieces

2 medium shallots peeled

3 cloves garlic

1/2 cup fresh mint chopped up finely

1 egg

1/2 cup ketchup

1/2 cup panko bread crumbs


1 tablespoon ground coriander

1 tablespoon ground cumin

1 teaspoon curry powder

1 teaspoon dried oregano

1 teaspoon dried thyme

3/4 teaspoon ground mustard

3/4 teaspoon paprika

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon chili powder

1 1/2 teaspoons sea salt and freshly ground pepper

In a medium bowl mix all the spices together.

Spice Mixture

Spice Mixture


1.  Preheat oven to 400 degrees F.  Place carrots, shallots and garlic in a food processor and process until finely chopped up.

2.  In a large bowl mix ground meat, processed vegetables, ketchup, mint, egg, bread crumbs and spices together well.

Meatball Ingredients

Meatball Ingredients

3.  Make ping pong sized meatballs and place on foil lined baking sheet.  Place in oven for 25-30 minutes, until lightly browned and cooked completely.

Meatballs Ready for the Oven

Meatballs Ready for the Oven

Cooked Meatballs

Cooked Meatballs

4.  Serve with warmed pita bread, couscous, red pepper hummus and tzatziki if you like.

Couscous recipe:

1  1/3 cup (300 grams)  couscous

1 2/3 cup (400 ml)  boiling water

1/2 teaspoon of harissa

1 tablespoon butter

1/4 cup chopped fresh mint

Place couscous, harissa and butter in medium sized heat proof bowl.  Pour over boiling water, mix harissa and butter in well, then cover and leave for 10 mins. Fluff up and season.  Add mint, then mix through.





I bought ready made harissa but you can make it yourself, here is a recipe, they vary but I like this one:

Dried Harissa

Dried Harissa

Put 2 tbsp each coriander, fennel and cumin seeds into a hot, dry pan. Toast for 2 mins until fragrant. Grind until fine in pestle and mortar or coffee grinder. You can also use the spices that are already ground.  Wipe out pan, add 2 tablespoons olive oil, gently fry 4 chopped garlic cloves, 1 chopped red onion, 1 chopped red pepper and 6 fat red deseeded chopped chillies until soft. Mix spices and veg in food processor and blend to smooth paste. Leftovers will keep in fridge for up to a week, covered with layer of oil.






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