Hairy Bikers Mediterranean Meatballs Recipe​

This spiced Mediterranean meatballs recipe is made with lean lamb or beef mince, cumin, paprika, fresh coriander, and a rich tomato and honey sauce. Known as kefta tagine, the meatballs are simmered in a Moroccan-style stew and topped with baked eggs for a comforting one-pot supper. Ready in 45 minutes and serves 4.

I first made this after watching the Hairy Bikers cook it on their Mediterranean adventure and it became an instant weeknight favourite. The warm spices fill the kitchen with the most incredible smell while it bubbles away.

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
• ½ tsp chilli 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 tin chopped tomatoes, drained
• 2 tsp clear honey
• 200g frozen peas
• 4 free-range eggs
• Chopped fresh parsley, for garnish (optional)

How To Make Mediterranean Meatballs

1. Prepare the meatballs: Preheat your oven to 200°C (180°C Fan/Gas Mark 6). In a large bowl, combine the beef or lamb mince, finely chopped onion, crushed garlic, ground ginger, cumin, chilli 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. Roll the mixture into walnut-sized balls.
2. 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.
3. Build 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.
4. Simmer gently: Return the meatballs to the pan. Cover with a lid and let the stew simmer gently for 10 minutes.
5. Add peas and eggs: Stir the frozen peas into the stew. Carefully crack the four eggs directly on top. 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.
6. Garnish and serve: Sprinkle with fresh chopped parsley before serving with fluffy couscous.

What Makes These Mediterranean Meatballs So Good?

• Use good quality mince: A mix of beef and lamb works best for flavour and moisture. The fat content keeps the meatballs tender during cooking.
• Toast your spices lightly: The combination of ginger, cumin, chilli, and paprika gives this dish its signature warmth. Toasting them in a dry pan for 30 seconds before adding to the meat deepens the flavour.
• Keep the meatballs small: Roll them to walnut size so they cook evenly and absorb the sauce. Larger meatballs can dry out or stay raw in the centre.
• Try a tagine if you have one: A traditional tagine gives the best results, but a heavy-bottomed casserole dish with a lid works just as well. If you enjoy Moroccan cooking, the Hairy Bikers lamb tagine uses similar warming spices.
• Watch the eggs closely: The baked eggs on top are the signature feature of kefta tagine. Check them after 8 minutes if you prefer a runny yolk.

What Should You Serve on the Side?

Fluffy couscous is the traditional pairing and soaks up the tomato and honey sauce beautifully. Crusty bread is another great option for mopping up the egg yolk and stew juices. For a lighter meal, serve with a simple salad dressed with lemon juice and olive oil.

If you enjoy bold spiced mince dishes, the Hairy Bikers meatballs in tomato sauce makes a great Italian-style alternative, or try the Hairy Bikers Spanish meatballs for a smoky tapas version.

Does This Reheat Well?

The meatballs and stew reheat well without the eggs. Let them cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat gently on the hob until piping hot.

You can freeze the meatballs and stew (without the eggs) for up to 3 months. Thaw overnight in the fridge, reheat on the hob, then add fresh peas and crack new eggs on top before baking. The eggs do not freeze well once cooked, so always add them fresh.

Nutrition Facts

• Calories: 550 kcal
• Total Fat: 35g
• Saturated Fat: 12g
• Cholesterol: 180mg
• Sodium: 600mg
• Total Carbohydrate: 25g
• Dietary Fibre: 5g
• Sugars: 10g
• Protein: 40g

Frequently Asked Questions

What is kefta tagine? Kefta tagine is a traditional Moroccan dish of spiced meatballs simmered in tomato sauce with eggs baked on top. The Hairy Bikers’ version uses this method with cumin, paprika, and honey.

How does the Hairy Bikers’ recipe compare to Rick Stein’s? Both use a similar base of spiced lamb meatballs with baked eggs. Rick Stein’s version leans heavier on chilli heat, while the Hairy Bikers add honey for a sweeter, more balanced sauce.

Can I make the meatballs without the eggs on top? Yes, the stew is just as good without the eggs. You will lose the classic kefta tagine presentation, but the spiced meatballs in tomato sauce are satisfying on their own.

Can I use chicken mince instead of beef or lamb? Chicken mince works but gives a lighter, less rich result. Add an extra tablespoon of olive oil to the mixture to stop them drying out during cooking.

Can I cook this entirely on the hob without an oven? Yes, after adding the eggs, turn the heat to low and cover with a tight-fitting lid. Cook for 10 to 12 minutes until the whites are set. Keep the lid on so the steam cooks the tops of the eggs.

Try More Recipes:

• Hairy Bikers Meatballs In Tomato Sauce Recipe
• Hairy Bikers Spanish Meatballs Recipe
• Hairy Bikers Meatballs In Gravy Recipe
• Hairy Bikers Lamb Tagine Recipe

Hairy Bikers Mediterranean Meatballs Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesCooking Temp:200 CServings:4 servingsEstimated Cost: $Calories:550 kcal Best Season:Summer

Description

This spiced Mediterranean meatballs recipe features lean lamb or beef mince with cumin, paprika, coriander, and honey in a rich tomato stew. Topped with baked eggs and served with couscous, this Moroccan-inspired kefta tagine is ready in 45 minutes.

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
  
• ½ tsp chilli 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 tin chopped tomatoes, drained
  
• 2 tsp clear honey
  
• 200g frozen peas
  
• 4 free-range eggs

Instructions

1. Prepare the meatballs: Preheat oven to 200°C (180°C Fan/Gas Mark 6). Combine the mince, onion, garlic, ginger, cumin, chilli powder, paprika, coriander, parsley, and egg yolk in a large bowl. Season with salt and pepper. Mix with your hands until smooth, then roll into walnut-sized balls.
   
2. Brown the meatballs: Heat the olive oil in a tagine or heavy-bottomed casserole over medium-high heat. Add the meatballs and cook until lightly browned on all sides. Remove and set aside.
   
3. Build the stew: In the same pan, cook the onion until soft and translucent. Stir in the tomato purée, drained chopped tomatoes, and honey. Return the meatballs to the pan.
   
4. Simmer and bake: Cover and simmer for 10 minutes. Stir in the frozen peas. Crack the eggs on top, then bake in the oven for 10 minutes or until the eggs are cooked to your liking. Garnish with parsley and serve with couscous.