Moroccan Meatballs with Date Sauce

Recipe by Michaela Uren of Forchefs


  • 1 Tbsp ground cumin
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp ground coriander
  • 1 Tbsp ground turmeric
  • ½ Tbsp chilli powder
  • ½ Tbsp smoked paprika
  • 1 chicken stock cube
  • 100ml oil
  • 3 lamb loins or fillets
  • Bread crumbs
  • Egg
  • Bunch of fresh coriander
  • 1 Spanish onion
  • Dried dates – chopped
  • 1 garlic clove
  • Chicken stock
  • Cornflour
  • Water



– In a pot cook all spices in the oil, making sure to constantly stir. Set aside
– Blend the lamb fillets till smooth, add bread crumbs, egg and chopped coriander. Season with Moroccan spice mix, salt and pepper. Roll into little balls and allow to chill
– For the sauce, finely slice the Spanish onion and cook until light in colour. Add the chopped dates and garlic, cook for about 3 minutes. Add the stock and spice mix
– Cook the sauce until the dates become soft remove half and blend. Fold back through. Add chopped coriander. If the sauce needs thickening, add corn flour and water
– Heat oil in a pan, add the meatballs, colour. Once they are almost cooked, place them in the sauce and continue cooking in the oven. Remove and serve

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