The one thing I'm really looking forward to when traveling overseas is all of the international cuisine. Mediterranean food has got to be one of my favourite flavors when dining out and one of my favourite restaurants at the moment is Casablanca, they have a wide assortment of super delicious Mediterranean food; one of my favourites being the Moroccan meatballs. I love Mediterranean and luckily for me it can be quite healthy too. 

Here is my interpretation of making simple, delicious, and healthy Moroccan meatballs at home. No added sugar and no gluten, swap out the yogurt with a dairy free version for a lactose free dinner.


Ingredients
Serves 4        Calories 415       Fat 30g         Sugar 6g
  • 500g of lamb mince
  • 1 egg
  • 1 tsp paprika
  • 1 tsp cumin (extra for the yogurt sauce)
  • 1 tsp coriander
  • 1 tsp cayenne pepper
  • salt & pepper
  • Pinch of cinnamon
  • 1 beetroot
  • 1 large carrot
  • 1/2 cup of yogurt
  • 1/2 Eggplant
  • 1/2 cup Spinach

 Directions

STEP ONE
Pre-heat your oven to 180°C. Cut your eggplant in to 1/2 cm slices and drizzle with olive oil and place in the oven for about 25 minutes. Mix your mince, spices and egg in to a bowl and then with clean hands divide them in to 16 ball shapes.

STEP TWO
Pour some oil in to a frying pan on high to medium heat and turn your meatballs until they are cooked through. Take the meat balls off the heat and let them sit for a bit while you prepare your vegetables.

STEP THREE
Prepare your vegetables by grating your carrot and beetroot. Check on your eggplant chips, at this point they may need to be flipped over. For the yogurt sauce in a bowl just add about a tsp of cumin and mix together.

STEP FOUR
Start to put your plate together, spinach on the bottom then your grated vegetables then you meatballs on to drizzled with your yogurt sauce then. Take you eggplant chips out of the oven they should be slightly crispy and place at the side of your meatballs. Your meal is served