Rate this recipe

Chermoula Meatballs in a Smoky Paprika and Tomato Sauce

Chermoula Meatballs in a Smoky Paprika and Tomato Sauce


These Banting friendly, no-carb Chermoula Meatballs in a Smoky Paprika and Tomato Sauce are delicious

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 60 mins
Crush Mag Online Crush Mag Online

1 Tbsp (15 ml) butter
1 medium onion, finely diced
1 Tbsp (15 ml) crushed garlic
400 g beef mince
2 Tbsp (00 ml) ground Chermoula spice
½ tsp (2.5 ml) fine salt
100 g feta, crumbled
3 Tbsp (45 ml) fresh coriander, finely chopped
1 egg, loosened with a fork
1 Tbsp (15 ml) olive oil

Creamy Tomato Sauce
2 tins (2 x 400 g) chopped tomatoes
1 tsp (5 ml) ground cumin
1 medium onion, chopped
1 Tbsp (15 ml) smoked paprika
⅓ cup (80 ml) cream

To serve, full cream Greek yoghurt and fresh coriander leaves.


For the meatballs, heat the butter and onion in a heavy-based saucepan over a medium heat. Gently sauté for 10 – 15 minutes until soft and tender. Stir in the garlic, fry for 1 minute and then add to the mince in a mixing bowl. Add the Chermoula spice, salt, feta, coriander and egg. Mix well and form into 12 – 14 small meatballs.


Heat the olive oil in a large, heavy-based frying pan. Fry the meatballs off in 3 batches allowing them to colour and brown for a few minutes. Add all of the meatballs back into the pan. For the sauce, combine the canned tomatoes, cumin, onion and paprika and pour this over the meatballs. Cover it with a lid and cook over a medium heat for 20 – 25 minutes. Season the sauce to taste and stir in the cream just before serving. Top each serving off with a small dollop of Greek yoghurt and some coriander leaves.