Moroccan Pistachio Meatballs

October 17, 2012

Give same-old meatballs an exotic twist using Moroccan flavours. Crunchy pistachios add texture and nutrients. We love to serve these meatballs with vegetable couscous (and they make great leftovers, too!)

Ingredients – serves 4

500g lean lamb mince

½ cup dry breadcrumbs

1 clove garlic, crushed

1 teaspoon cumin powder, ground

½ teaspoon coriander powder, ground

60g pistachio kernels, chopped

Cracked black pepper to taste

1 clove crushed garlic, extra

Pinch chilli powder

700ml tomato passata (puree, no added salt)

¼ cup flat leaf parsley, chopped


1. Place the lamb mince, breadcrumbs, garlic, cumin, coriander,
pistachios and pepper in a large bowl and mix until fully combined.

2. Roll the mixture into walnut sized balls and place on a baking tray
lined with non-stick baking paper. Refrigerate for 10 minutes.

3. While the meatballs are chilling, heat a saucepan over medium heat.
Spray lightly with oil spray and add the extra garlic and chilli powder.
Cook, stirring for 1 minute then add the tomato passata. Simmer for
10 minutes and set aside.

4. Heat a non-stick frying pan over medium heat. Add the meatballs and
cook for 5 minutes, turning regularly until golden and nearly cooked
through. Pour over the tomato sauce and cook for a further 5 minutes.

5. Sprinkle with parsley and serve.

What are you cooking for dinner tonight?

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