Moroccan meatball tagine with bulgur wheat

Moroccan meatball tagine with bulgur wheat

Rediscover meatballs and enjoy the spicy flavours of Morocco in just 30 mins with this quick and easy dish. It’s freezable too.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 6 people


  • 2 tbsp sunflower oil
  • A handful chopped parsley, to serve
  • 2 tbsp toasted flaked almonds, to serve
  • 1/2 tsp turmeric
  • 200g bulgur wheat
  • 500g passata
  • 125g dried apricots, chopped
  • 1 yellow pepper, seeded and roughly chopped
  • 1 red pepper, seeded and roughly chopped
  • 4 tsp ras el hanout
  • 2 onions, roughly chopped
  • 12 lamb meatballs with herbs
  • Fat-free Greek yogurt, to serve (optional)


Heat half the oil in a deep pan or casserole dish. Add the meatballs and cook for 2 minutes, or until browned all over. Remove from the pan and drain on kitchen paper; set aside until needed.

Pour the remaining oil into the pan. Add the onion and cook, over a low heat, for 3 minutes or until softened. Stir in the ras el hanout and fry for 1 minute, then stir in the peppers and cook for 2 minutes more. Add the apricots, passata and 300ml (1/2pt) stock. Bring to a simmer, scraping up any meaty bits stuck to the bottom of the pan with a wooden spoon.

Return the meatballs to the pan. Simmer, uncovered, for 15 minutes, stirring occasionally, or until cooked through; season to taste. Meanwhile, combine the bulgur wheat and turmeric in a heatproof bowl. Pour over the remaining stock, then cover and set aside for 12 minutes, or until all the liquid has been absorbed.

Scatter the almonds and parsley over the tagine. Fluff up the bulgur wheat with a fork and serve with the tagine and a little Greek yogurt, if you like.

Tip: Make your own Moroccan spice blend by mixing 1 tsp each ground paprika, coriander and cumin with 1/2 tsp each black pepper, mild chilli powder and cinnamon.