Thirty minute Moroccan meatballs

Recipe books make us smiley. Converting dishes from the page into plates that reach our table is a harder ask. So here's a shopping list, recipe and some encouraging feels. Truck Stop Kefta (pictured) is a homey feeling plate of Moroccan comfort. Instruction comes from food and travel writer John Gregory-Smith, who you'll find at Eureka Kitchen, Simpson's this month.


You will need // For the sauce
2 tablespoons olive oil
1 red onion, finely chopped
3 garlic cloves, crushed
5 tomatoes, seeds squashed out, and flesh roughly chopped
2 tablespoons tomato purée
½ teaspoon ground ginger
½ teaspoon paprika, plus a pinch for seasoning
½ teaspoon ground cumin
150ml just-boiled water
2 free-range eggs
A small handful of finely chopped flat-leaf parsley leaves
Moroccan bread (or flatbread if not available)
Sea salt and freshly ground black pepper

You will need // For the meatballs
300g minced beef
1 garlic clove, crushed
¼ teaspoon paprika
¼ teaspoon ground cumin
A small handful of finely chopped flat-leaf parsley leaves


To make the sauce // Heat the oil in a large frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 5 to 6 minutes, until golden.

Add the garlic and cook for 10 seconds until fragrant. Tip in the tomatoes, tomato purée, spices and a good pinch of salt.

Pour in the just-boiled water and mix well. Cover, reduce the heat to low, and cook, stirring occasionally, for 15 minutes until rich and thick.

Meanwhile make the meatballs // Put the mince into a mixing bowl and add the garlic, spices, parsley and a good pinch of salt and pepper. Mix everything together really well. Using your hands, roll the mince into penny-sized meatballs.

Remove the lid from the pan and increase the heat to medium until the sauce is bubbling. Add the meatballs and shake the pan a little to help them sink in. Cook over a low heat for 4 to 5 minutes, or until half cooked, then turn the meatballs.

Make two wells in the sauce and crack in the eggs. Season with salt, pepper and paprika. Cook for 4 to 6 minutes until the eggs have just set. Scatter over the parsley and serve immediately with bread.

John's at Simpson's Eureka Cookery School on November 22, when he'll be demonstrating three recipes from his book. The deets.


Taken from Orange Blossom & Honey by John Gregory-Smith. Published by Kyle Books. Photography by Martin Poole and Alan Keohane.