This savory Hairy Bikers Mediterranean Meatballs recipe is made with lean beef or lamb mince, a blend of warm spices like cumin and paprika, fresh herbs, and a rich tomato and honey sauce. The result is a vibrant, flavorful, and comforting Moroccan-style stew that is perfect for a special family meal. This recipe serves four people and is a wonderful dish to share, especially on a chilly evening.
Hairy Bikers Mediterranean Meatballs Ingredients
For the Meatballs:
- 500g lean beef or lamb mince
- 1 onion, very finely chopped
- 3 garlic cloves, crushed
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1 tsp paprika
- Small handful of fresh coriander leaves, finely chopped
- Small handful of fresh flat-leaf parsley, finely chopped
- 1 free-range egg yolk
- Sea salt and freshly ground black pepper
For the Stew:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 tbsp tomato purée
- 1 x 400g can chopped tomatoes, drained
- 2 tsp clear honey
- 200g frozen peas
- 4 free-range eggs
- Chopped fresh parsley, for garnish (optional)
How To Make Hairy Bikers Mediterranean Meatballs
- Prepare the meatballs: Preheat your oven to 200°C (400°F). In a large bowl, combine the beef or lamb mince, finely chopped onion, crushed garlic, ground ginger, cumin, chili powder, paprika, fresh coriander, and parsley. Add the egg yolk and season generously with salt and freshly ground black pepper. Mix with your hands until everything is well combined and forms a smooth paste. Roll the mixture into walnut-sized balls.
- Brown the meatballs: Heat the olive oil in a tagine or a large, heavy-bottomed lidded casserole dish over medium-high heat. Add the meatballs and cook until they are lightly browned on all sides. You may need to do this in batches to avoid overcrowding the pan.
- Create the stew: In the same pan, add the finely chopped onion and cook until it becomes soft and translucent. Stir in the tomato purée, drained chopped tomatoes, and honey.
- Simmer the stew: Cover the pan with a lid and let the stew simmer gently for 10 minutes.
- Finish in the oven: Add the frozen peas to the stew and stir to combine. Carefully crack the four eggs directly on top of the stew. Place the covered tagine or casserole dish into the preheated oven and bake for about 10 minutes, or until the eggs are cooked to your liking.
- Serve and garnish: Garnish the dish with a sprinkle of fresh chopped parsley before serving with couscous.
Recipe Tips
- Mind the Mince: Using a mix of beef and lamb or just one type of good quality mince is key. The fat content helps to keep the meatballs moist and tender during cooking.
- Don’t Skimp on Spices: The combination of ginger, cumin, chili, and paprika is what gives this dish its signature Mediterranean flavor. Toasting the spices lightly in a dry pan before adding them to the meat mixture can enhance their aroma.
- The Egg Yolk is for Binding: The egg yolk acts as a binder, helping the meatballs hold their shape and preventing them from falling apart in the stew.
- Cook the Onions Properly: Taking the time to sweat the onion until it is translucent and soft creates a sweet, flavorful base for the stew.
- Check the Eggs: The eggs on top are a classic feature of this dish. Keep an eye on them while they are in the oven to ensure they are cooked to your preference—either soft and runny or fully set.
What To Serve Mediterranean Meatballs
These flavorful Mediterranean meatballs are traditionally served with a side of fluffy couscous, which is perfect for soaking up all the rich sauce and egg yolk. Crusty bread is another great option. For a complete meal, consider a fresh side salad with a simple lemon and olive oil dressing.
How To Store Mediterranean Meatballs Leftovers
- Refrigerate: Let the meatballs and stew cool completely. Store them together in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.
- Freeze: This dish is not ideal for freezing once the eggs have been added, as the texture will change. However, you can freeze the meatballs and stew without the eggs. Let them cool, then store in a freezer-safe container for up to 3 months. When ready to serve, thaw, reheat, and add the fresh eggs before baking.
Hairy Bikers Mediterranean Meatballs Nutrition Facts
- Calories: 550 kcal
- Total Fat: 35g
- Saturated Fat: 12g
- Cholesterol: 180mg
- Sodium: 600mg
- Total Carbohydrate: 25g
- Dietary Fiber: 5g
- Sugars: 10g
- Protein: 40g
Frequently Asked Questions
- Can I make these meatballs without eggs? The eggs are a key part of this specific recipe, similar to a shakshuka. If you prefer to omit them, the stew will still be delicious but will be missing the signature element. You can simply serve the meatballs and stew on their own.
- Can I use a different type of meat? Yes, this recipe works well with either beef or lamb mince. You can also use a mixture of both. Lamb will give the meatballs a richer, more traditional Moroccan flavor.
- Can I use different vegetables in the stew? Yes, feel free to add other vegetables like bell peppers or chopped carrots. Add them with the onion and cook until softened before adding the tomato purée.
Try More Recipes:
- Hairy Bikers Meatballs In Tomato Sauce Recipe
- Hairy Bikers Lamb Tagine Recipe
- Hairy Bikers Hungarian Goulash Recipe
Hairy Bikers Meatballs In Gravy Recipe
Description
A vibrant Hairy Bikers Mediterranean Meatballs recipe with lean beef or lamb, aromatic spices, and fresh herbs. The meatballs are simmered in a rich tomato and honey stew, then baked with eggs on top, creating a comforting and flavorful meal.
Ingredients
For the Meatballs:
For the Stew:
Instructions
- Meatballs: Preheat oven to 200°C. Combine all meatball ingredients, form into balls.
- Stew: Heat oil, brown meatballs, and set aside. Cook the onion until soft, then stir in tomato purée, tomatoes, and honey.
- Combine: Return meatballs to pan, simmer for 10 minutes. Stir in peas.
- Bake: Crack eggs on top. Bake in the oven for 10 minutes, or until the eggs are cooked to your liking. Garnish with parsley and serve.
