Chris Baber’s Moroccan style spiced Welsh Lamb meatballs

  • Prep time 10 mins
  • Cook time 30 mins
  • Serves 4


For the meatballs:

  • 500g PGI Welsh Lamb mince
  • Small bunch mint, finely chopped
  • 1 garlic clove, grated
  • ½ tsp cumin

For the sauce:

  • 1 red onion, diced
  • 2 garlic cloves, finely sliced
  • 1 green pepper, finely diced
  • 2 x 400g tins chopped tomatoes
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp cinnamon
  • Small bunch parsley, finely chopped
  • 1 tbsp flaked almonds
  • 2 tbsp pomegranate seeds (optional)

For the harissa yoghurt dressing (simply mix together):

  • 4 tbsp Greek yoghurt
  • 1 tbsp harissa paste

To serve:

  • Couscous


  1. Put the mince in a bowl with the chopped mint, garlic and cumin. Mix until combined.
  2. Roll into small balls, approximately the size of a table tennis ball.
  3. Heat 1 tablespoon of oil in a large frying pan over a medium heat. Fry the meatballs for 2 minutes until golden all over, then remove to a plate.
  4. Add the onion to the pan with the garlic and pepper, cook for 5 minutes until softened.
  5. Add the spices, cook for 30 seconds, and then add the tomatoes. Bring to the boil.
  6. Add the lamb meatballs to the pan, cover loosely, then reduce the heat and simmer for 15-20 minutes until the meat is cooked.
  7. Remove from the heat then scatter with parsley, almonds and pomegranate seeds.
  8. Serve with the yoghurt dressing and couscous.
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