Moroccan meatballs with red pepper sauce
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Ria Osborne
Moroccan meatballs with red pepper sauce
This easy recipe uses ready-made meatballs, and is on the table in 30 minutes
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
664Kcal
Fat
23gr
Saturates
7gr
Carbs
69gr
Sugars
14gr
Fibre
12gr
Protein
38gr
Salt
3.3gr
Liberty Fennell
Liberty Fennell is a freelance food stylist and recipe writer who began her food career when she started her travelling supper club ‘Your House At Mine' in 2013. You will never find her kitchen without flat-leaf parsley, lemons or garlic.
Liberty Fennell
Liberty Fennell is a freelance food stylist and recipe writer who began her food career when she started her travelling supper club ‘Your House At Mine' in 2013. You will never find her kitchen without flat-leaf parsley, lemons or garlic.
Ingredients
- 1 tbsp olive oil
- 2 tsp ras el hanout
- 1 x 350g pack lamb meatballs
- 1 x 450g jar roasted red peppers
- 2 garlic cloves, crushed
- 75g ready-to-eat dried apricots, chopped
- 1 medium courgette
- 8 wholemeal pittas or folded flatbreads
- 150g low-fat Greek-style yogurt
- 1 x 30g pack toasted sunflower and pumpkin seeds
Serving suggestion
- 1 x 250g pack of sweet leaf salad
- 75g cucumber, chopped
Step by step
- Heat a large nonstick frying pan on a medium heat. Add 1 tablespoon of olive oil and 1 teaspoon of ras el hanout to the pan, then tip in the meatballs. Cook for 7-8 minutes, turning them every minute or so, until just cooked through. Meanwhile, drain the roasted peppers and put them in a food processor. Blend until smooth.
- Add the remaining ras el hanout and the garlic to the pan with the meatballs, and cook for 1 minute. Tip in the blended red peppers, stir in the apricots, and continue to cook for another 5 minutes.
- Meanwhile, shave the courgette into ribbons using a peeler, discarding the seeded core when you reach it.
- Warm the pittas or flatbreads. Spoon 1-2 meatballs and some of the red-pepper sauce onto each pitta and top with a few courgette ribbons, a dollop of yogurt and a sprinkling of toasted seeds, or simply serve everything separately and let everyone put them together as they wish.
