Meat Balls in Tomato Sauce

Preparation info
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By Claudia Roden

Published 1986

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This is a Moroccan version of an everyday Middle Eastern dish.

Serve it with rice.


Meat Balls

  • 1 kg (2 lb) minced lamb or beef
  • 2 medium onions, finely choppe


Put all the ingredients for the meat balls together in a bowl and work to a smooth paste. Roll into small balls the size of large marbles.

To make the sauce, soften the fresh tomatoes in the oil and add the rest of the ingredients. Drop in the meat balls, add enough water to cover and simmer gently for about 20 to 30 minutes until they are done and the water reduced.