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Spicy Wrapped Meatballs   HT  HD  PFC  Moroccan  40mins


Makes 20    Hot  Lamb  Herbs  Spices  Hors d'oeuvre  Appetiser  Starter  Buffet  Party Food   Gluten Wheat Dairy Free  Eggless   Morocco  North African  Africa 



For the Meatballs

100g/4oz Minced Lamb 

1 large Spring Onion, chopped 

2 teasp Ras el hanout  

2 tbsp freshly chopped Coriander

2 tbsp Sesame Seeds 

Salt and Black Pepper 


Other Ingredients

2 tbsp Vegetable Oil 

20 Small Lettuce Leaves 

10 mint leaves 

10 Coriander leaves 

Chilli Dipping Sauce to serve




1. In a large mixing bowl, mix together all the meatball ingredients (apart from the cornflour)  until well blended. Using damp hands, roll into 20 balls.


2. Sprinkle the cornflour onto a work surface and roll the balls in it to lightly coat on all sides.


3. Heat the oil in a frying pan until hot then fry the meatballs a few at a time over a medium heat for 4-5 minutes until well browned. 


4. Remove with a slotted spoon to drain on paper towels. Allow cool a little.


5. Arrange the lettuce leaves on a serving platter then place a warm meatball on each lettuce leaf and top with a mint or coriander leaf and spear a cocktail stick through the centre to secure. Serve with the chili sauce to dip.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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