Caroline Park from Wholefood Mummy shows us how to make this simple but tasty Moroccan Meatball recipe.





500g Minced Meat of your choice – Chicken or turkey
2 tbs Rose Harissa Paste
Olive oil (splash)
1 tbs Mild Coconut Oil
Salad leaves
Pistachio nuts

For the Tahini sauce
2 tablespoonsLight Tahini
1 Lemon
2 Cloves of Garlic
Water (luke warm)


Step 1.

Mix the meat, Harissa Paste, Olive Oil

Step 2

Gently heat the coconut oil in a pan

Step 3

Roll the meat mixture into balls (slightly smaller than a golf ball) and place in the pan.  Don’t touch the meatballs until they release themselves from the pan.  Then turn occasionally.

Step 4

Mix the Tahini, juice from the whole lemon, garlic, a splash of luke warm water and a pinch of salt and set aside

Step 5

When the meatballs are cooked, add to a bowl with some salad leaves of your choice.  Drizzle the tahini sauce over the meatballs.