Moroccan meatballs with spinach sauce


For the meatballs:

  • 2 tsp olive oil
  • 1 onion, diced
  • 1 small red pepper, seeded and diced
  • 500g (18 oz) lamb mince
  • 1/2 tsp ground cumin, ¼ tsp ground ginger, ¼ tsp cinnamon (or use a tsp of a premixed Moroccan blend)
  • 2 cloves garlic, crushed
  • 2 dried ready to eat apricots, diced

For the sauce:

  • 2 tbsp olive oil
  • 3 cloves garlic, peeled and sliced thinly
  • 200g (7 oz) spinach, roughly chopped
  • Lemon juice, to taste
  • 200g (7 oz) Onken Natural Set yogurt
  • Cooked rice and pomegranate seeds, to serve


  1. Heat the oil in a frying pan and cook the onions and peppers gently for around 10 minutes until softened. Place in a bowl. Add the lamb mince, spices, garlic and apricots and squeeze together to make 20 balls. 
  2. Reheat the pan and cook the meatballs for around 10 minutes until brown and cooked through. Keep warm.
  3. For the sauce, place the oil in a pan, add the garlic cloves and heat gently for 3-5 minutes until golden and aromatic. Remove from the heat. 
  4. Add the spinach to the sauce mix and use a hand blender to blitz it into the oil, or transfer to food processor.  Once the spinach begins to pulverise, add the yogurt to create a thick creamy sauce.
  5. Season with plenty of salt, pepper and a squeeze of lemon juice. Gently warm the sauce in a pan and stir.
  6. Serve the meatballs with the sauce, rice and pomegranate seeds to garnish.



Preparation time: 15 mins 

Serves: 4

Nutrition: n/a


For an extra kick, add a little chill power to the mince mixture!

  • Recipe courtesy of Onken
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