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Moroccan Meatballs in Lettuce Cups

These delicious Moroccan meatballs use the aromatic spice paste Ras el-hanout, which is typically made with allspice, cinnamon, cloves, coriander and cumin seeds, ginger and peppercorns (usually available in your supermarket's world foods section). We love to serve these in lettuce leaves as it makes for a really relaxed and enjoyable meal.

4
Moroccan Meatballs in Lettuce Cups
  • 350g (12oz) lean minced beef
  • 3 spring onions, finely chopped
  • 2 tbsp Ras el-hanout
  • 4 tbsp chopped fresh coriander
  • 6 tbsp white sesame seeds
  • 2 tbsp cornflour
  • approx. 4 tbsp sunflower oil
  • 20 Little Gem lettuce leaves, trimmed
  • sea salt and freshly-ground black pepper
  • chilli sauce, to serve
  • 350g (12oz) lean minced beef
  • 3 spring onions, finely chopped
  • 2 tbsp Ras el-hanout
  • 4 tbsp chopped fresh coriander
  • 6 tbsp white sesame seeds
  • 2 tbsp cornflour
  • approx. 4 tbsp sunflower oil
  • 20 Little Gem lettuce leaves, trimmed
  • sea salt and freshly-ground black pepper
  • chilli sauce, to serve
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Step 1

Place the minced beef in a bowl with the spring onions, Ras el-hanout, coriander and sesame seeds. Season to taste. Mix well to combine and then roll into 20 even-sized balls. Sprinkle the cornflour on a tray and roll the balls in it to lightly coat.

Step 2

Heat the oil in a large frying pan and fry the meatballs in batches for 5-6 minutes until cooked through and well browned. Remove with a slotted spoon and drain well on kitchen paper. Leave them to cool a little while you cook the remainder, wiping out the pan and using fresh oil if necessary.

Step 3

Place a warm meatball in each lettuce leaf and garnish with a mint leaf. Arrange on plate with bowls of chilli sauce for dipping.

Copy Text

Step 1

Place the minced beef in a bowl with the spring onions, Ras el-hanout, coriander and sesame seeds. Season to taste. Mix well to combine and then roll into 20 even-sized balls. Sprinkle the cornflour on a tray and roll the balls in it to lightly coat.

Step 2

Heat the oil in a large frying pan and fry the meatballs in batches for 5-6 minutes until cooked through and well browned. Remove with a slotted spoon and drain well on kitchen paper. Leave them to cool a little while you cook the remainder, wiping out the pan and using fresh oil if necessary.

Step 3

Place a warm meatball in each lettuce leaf and garnish with a mint leaf. Arrange on plate with bowls of chilli sauce for dipping.