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Moroccan spicy meatballs
Moroccan meatballs.JPG

Serves 2
Prep time: 5 minutes
Cooking time: 20 minutes

Per portion

Calories: 368

• 350g  polpa crushed tomatoes or rustic passata
• 140g canned chickpeas (drained weight)
• 4 low-fat sausages (meat or plant-based)
• 1 tablespoon Ras el Hanout spice mix
• 1 small handful fresh flat leaf parsley

• 1 small handful fresh corriander

• Rapeseed oil - 2 teaspoons

Remove the sausages from their skins.
Place the chickpeas into a blender with half the of the parsley and corriander and blitz until  a bread crumb consistency.

Place the sausage meat, Ras el Hanout spices and blended chickpeas into a bowl and mix together until evenly combined.  Divide the mixture into 8 equal parts and roll into balls

Heat a heavy-based frying pan, add the rapeseed oil and then the meatballs and cook until evenly coloured on all sides (approx 5-10 minutes).

Add the crushed tomatoes polpa to the meatballs and simmer for a further 5-6 minutes.  Serve straight away with a sprinkling of freshly chopped coriander and parsley.

Vegan friendly

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