Meatballs don’t have to mean tomato sauce.
Here’s a variation that uses Moroccan inspired spices and a lemon sauce. Served with roast vegetable cous cous, it’s a change from the old meatballs on spaghetti.
Apart from the mince, this recipe uses a variety of pantry staples: onion, stock, herbs and spices. While it may seem like a long list of ingredients, many are repeated in both the meatballs and the sauce, making it a delicious but frugal meal.
- 1/2 onion, finely diced
- 500g mince (beef or lamb)
- 2Tbsp. parsley, chopped
- 3 Tbsp. dried breadcrumbs
- 1 egg
- 1/2 tsp. each of cumin, paprika, salt and pepper
- FOR THE LEMON SAUCE
- 1/2 onion, finely diced
- 1/2 tsp. each of paprika and turmeric
- 1/4 tsp. cumin
- 1 red chilli diced or 1/4 tsp. of chilli powder, or to taste (optional)
- 1 1/2 cups chicken stock
- 2 Tbsp. coriander leaves, chopped
- 2Tbsp. parsley leaves, chopped
- 2 Tbsp. fresh lemon juice (more or less to taste)
FOR THE MEATBALLS
- Combine all ingredients in a bowl, mixing well with hands.
- Shape mince into walnut-sized meatballs, placing them on a plate.
- Refrigerate until needed.
FOR THE SAUCE
- Saute onion in a little oil over medium heat until softened.
- Add spice and cook for a few seconds before adding the stock and coriander.
- Add the meatballs to the pan and cover. Simmer for 45 minutes or until meatballs are cooked through, tossing to coat occasionally.
- Stir in parsley and lemon juice before serving.
Amount Per Serving: Calories: 595Total Fat: 34gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 186mgSodium: 1015mgCarbohydrates: 23gFiber: 3gSugar: 7gProtein: 49g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Melissa Goodwin has been writing about frugal living for 10+ year but has been saving her pennies since she first got pocket money. Prior to writing about frugal living, Melissa worked as an accountant. As well as a diploma of accounting, Melissa has an honours degree in humanities including writing and research and she studied to be a teacher and loves sharing the things that she has learned and helping others to achieve their goals. She has been preparing all her life to write about frugal living skills.