Take your meat sauce to the next level by using sausages to make an incredible Sausage Ragu! Like Shredded Beef Ragu, cooking this sausage pasta sauce long and slow gives it time to develop deep, complex flavours. Complete your Italian feast with Garlic Bread and a garden salad with Italian Dressing.

Sausage Ragu Sauce

Butchers put a lot of time and effort into packing flavour and juiciness into sausages. So I almost see it as my duty to show you how we can get so much more out of sausages than throwing on the barbie* or the usual Bangers and Mash!

Enter – Sausage Ragu. This meat sauce gets a massive flavour boost by using sausage meat rather than plain beef mince, as well as cooking it long and slow which gives the sauce time to develop flavour as well as making the meat melt-in-your-mouth tender.

Also, starting with the classic soffritto helps. Which might sound fancy but it just refers to sautéing onions, garlic, celery and carrots over low heat to make them beautifully sweet.  It’s a secret tip to create an incredible flavour base in dishes.

* Please do not think I am dissing sausage sandwiches! I am a regular at the weekend Bunnings sausage sizzle fundraisers.

Ingredients in Sausage Ragu

Here’s what you need to make this Sausage Ragu. No fancy ingredients!

The sausages

• Beef + pork – I like to use a combination of both pork and beef sausages for the perfect balance of flavour and soft texture. Beef sausages provide the flavour whereas the pork provides the tenderness. Pork is a much softer meat than beef!

  You can use just either beef or pork. If you use only meat, the meat in the sauce will not be as tender. If you use only pork, the meat flavour is more mild. Both are still rippingly delicious!

• Sausage quality – Whichever you use, make sure you use good sausages made with more meat and less fillers. Either look at the ingredients list (I aim for 85%+ meat) or look at the sausage – fat specks means better meat, uniform pink colour indicates lots of fillers like the sausages used for fundraiser sausage sizzles (“BBQ sausages”). They can be as low as 55% meat (the rest is flour, maize and non meat things), and often a mix of beef and chicken.

  Generally speaking, your friendly local butcher is probably the best source. And he can tell you exactly what goes in his sausages!

• Sausage not in casings – In the US it is common to find sausage meat sold like mince/ground beef, not inside the sausage casings. Lucky you! For the rest of us, just squeeze the meat out. It is not hard.

Other ingredients

Here are the other ingredients for the ragu sauce:

• Onion, garlic, carrot and celery – These are the vegetables for the soffrito which is cooked over low heat to make them soften and sweeten which then forms the flavour base for the sauce. This is a classic cooking technique used in cuisines all over the world, from Italian to Mediterranean to Cajun to South American!

• Fennel seeds *Secret ingredient!* – Sautéed in the soffrito, it adds a little je ne sais quoi into the sauce. Only those with a very, very refined palette can pick that it’s in there!

• Wine – Red wine adds depth of flavour to the sauce and is also what we use to deglaze the pot. this refers to the method of using a liquid to dissolve gold bits stuck on the base of a cooking vessel (in this case, the sausage meat) into a sauce. Those “gold bits” is called “fond” and it’s free flavour! This is a standard cooking technique you’ll see I use regularly for sauces and stews.

  Substitute with 0% alcohol wine or more chicken stock.

• Chicken stock, low sodium – This with canned tomato makes up the bulk of the liquid for the sauce. I use chicken rather than beef stock because it’s a milder flavour so you can taste the meat flavour better. I always used low sodium stock so I don’t have to worry about sauces being too salty.

• Tomato paste – Just a smidge to boost the tomato flavour and help thicken the sauce.

• Thyme and bay leaves – The herbs for this pasta sauce. Fresh is best but dried is fine too.

• Chilli flakes (red pepper flakes) – Optional, for a touch of warmth.

Pappardelle pasta

I like to serve this sausage ragu with pappardelle pasta, the wide thick pasta that is sold coiled up, like pictured. The surface is slightly rough so it’s ideal for tossing with thick hearty sauces like this sausage ragu, shredded beef ragu and chicken ragu which clings to the pasta well.

Having said that though, I’d happily serve sausage ragu with any pasta – short or long!

How to make Sausage Ragu

No different to making your favourite Bolognese – just a little extra time for slow cooking!

1. Soffrito – Cook the onion, garlic, celery and carrot in a large heavy based pot over medium heat for 8 minutes, or until the carrot is soft and sweet. Don’t let the vegetables go golden! This step is key for a really beautiful flavour base for the sauce so don’t rush it.

2. Cook sausage – Remove the sausage meat from the casings (you literally just squeeze it out) then cook it like you would mince (ground meat). Break it up as you go but don’t get caught up in a frenzy on this step because sausage meat is “stickier” so it won’t crumble as well. We will break it up finer later partway through cooking.

3. Ragu sauce – Next, cook the tomato paste for 1 minute to remove the raw sour flavour. Then reduce the wine by half to cook out the winey flavour which only takes a couple of minutes. And finally, add the remaining ingredients: canned tomato, chicken stock, bay leaves, thyme, salt, pepper and chilli flakes if using (I always do).

4. Slow cook #1 (1 hour) – Pop the lid on and put it in the oven for 1 hour at 180°C/350°F (160°C). I always feel like this sounds high for a slow cook but actually, this is the oven equivalent temperature of a very small stove burner on low.

   Why oven instead of stove? Just easier because it’s entirely hands off, just stick it in the oven and leave it. No need to worry about the base catching. This sauce is quite thick so if you do use the stove instead, you’ll need to stir quite regularly.

5. Crush meat – Take the pot out of the oven then use a potato masher to crush the meat into finer pieces. (See step 2 notes about how sausage meat doesn’t crumble as well as mince/ground beef). The meat is tender at this point so it doesn’t take much effort. I usually do about 8 to 10 mashing motions around the pot.

6. Slow cook #2 (45 minutes) – Then return the pot into the oven for a further 45 minutes to finish slow cooking. Once done, the sauce will be quite thick, like pictured above, with quite intense flavour. This is what we want because a) the thickness will be loosened up when tossed with pasta; and b) the sauce gets dispersed through pasta so the flavour gets diluted. So the sauce flavour should be intense in the pot so it’s the right level of flavoursome once tossed through the pasta!

Tossing pasta with sauce – essential step!

1. Pasta cooking water – Cook the pasta per the packet directions in a large pot of salted water. Just before draining, scoop out a big jug of the pasta cooking water which we will use in the next step. The starch in the water is what helps the sauce cling to the pasta.*

2. Tossing pasta with sauce – If you are making a full batch, then just add the pasta into the ragu pot set over medium heat on the stove. If you are making a smaller batch as I do in the video (I am making enough for 2 servings) then return the drained pasta into the same pot you cooked the pasta in.

3. Pasta sauce – Add the pasta sauce into the pasta (obviously this step is not relevant if you put the pasta into the pasta sauce pot!!).

4. Pasta cooking water – Add 1/2 cup of the pasta cooking water. This loosens up the thick pasta sauce so it coats the pasta strands. The reason we use the pasta cooking water is because it has starch in it from the pasta. This starch reacts with the fat in the pasta sauce and makes the sauce thicker so it clings to the pasta strands better, rather than remaining pooled at the bottom of your pasta bowl.

5. Toss, toss, toss! Then use two spatulas to toss the pasta for 1 minute, or until the pasta sauce is tangled throughout and clinging to the pasta, and the pasta strands are stained red. Use an extra slosh of pasta cooking water if you need to loosen things up.

6. Warmed bowl – Divide the pasta between bowls. I like to warm the pasta bowls beforehand (30 seconds in the microwave!) to keep the pasta slippery and warm for longer. Cold pasta = dry pasta!

Serve with a shower of freshly grated parmesan. Then, the picture taker in me couldn’t resist finishing with a pinch of parsley, but it’s totally unnecessary in real life and if you came to my house and I made this for you, said pinch of parsley would not be present.

This is one for the weekend. For lazy Sundays. Serve with garlic bread, rocket or baby spinach salad with balsamic dressing and finish with tiramisu. Reserve a seat for me at your table!!  – Nagi x

Watch how to make it

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Sausage ragu with pappardelle pasta

Recipe video above. Take your meat sauce to the next level by using sausages instead of plain beef to make an incredible Sausage Ragu! Like Shredded Beef Ragu, cooking this sausage pasta sauce long and slow gives it time to develop deep, complex flavours.

Complete your Italian feast with Garlic Bread, a garden salad with Italian Dressing and a beautiful Tiramisu.

Course Mains

Cuisine Italian

Keyword italian sausage ragu, sausage meat sauce, Sausage Pasta

Prep Time 20 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Servings 5 – 6 people

Calories 818cal

Author Nagi

Ingredients

Sausage ragu:

• 2 tbsp olive oil
• 1 small onion , finely chopped
• 3 garlic cloves , finely minced
• 1 carrot , peeled and grated using a box grater (Note 1)
• 2 celery stalks , grated using a box grater (Note 1)
• 1 tsp fennel seeds
• 350g / 12 oz pork sausages , meat removed from casings (Note 2)
• 350g / 12 oz beef sausages , meat removed from casings (Note 2)
• 2 tbsp tomato paste
• 1 cup pinot noir red wine (sub 0% alcohol red wine or more chicken stock)
• 1 cup chicken stock/broth , low sodium
• 400g/14 oz can crushed tomato
• 3 thyme sprigs (or 1/2 tsp dried)
• 2 bay leaves (fresh better, else dried)
• 1/2 tsp cooking salt / kosher salt
• 1/2 tsp black pepper
• 1/4 tsp chilli flakes (red pepper flakes), optional (for hint of heat)

To serve:

• 500g/ 1 lb pappardelle pasta , or other pasta (80g/2.8oz per serving) (Note 3)
• Parmesan or parmigiano reggiano , finely grated, for serving
• Parsley , finely chopped, optional garnish (just a pinch)

Cups – Metric

Instructions

• Preheat oven to 180°C (160°C fan-forced).
• Soffrito – Heat the oil in a large heavy based pot (with a lid) over medium heat. Add the onion, garlic, carrot, celery and fennel seeds. Cook for 8 minutes until the carrot is soft and sweet, but not golden.
• Cook sausage – Turn the heat up to high and add the sausage. Cook, breaking it up as you go, as best you can. It doesn't crumble as well as mince/ground meat but that's ok, we will break it up more later.
• Deglaze – Once the meat is no longer pink (it doesn't really brown), add the tomato paste. Cook for 1 minute. Add the wine and let it simmer rapidly for 2 minutes until reduced by half, stirring regularly to scrape the base of the pot clean.
• Slow cook #1 (1 hr) – Add the remaining ragu ingredients. Stir, bring to a simmer, put the lid on and place it in the oven for 1 hour.
• Slow cook #2 (45 min) – Remove from the oven and use a potato masher to mash the meat finer. Put the lid back on, and return to the oven for 45 minutes. The sauce will be quite thick, it gets loosened when tossed with the pasta.
• Salt – Taste and add more salt if desired. (Sausages vary in saltiness so I always start with less)

Pasta:

• Cook pasta – Cook the pappardelle according to the packet instructions. Just before draining, scoop out 1 1/2 cups of the cooking water and set it aside.
• Toss with sauce – Have the ragu pot on the stove over medium heat. Add the pasta into the pot along with 1/2 cup of the pasta cook water. Use two spatulas to toss the pasta until the ragu is tangled in the pasta strands and it is stained red from the sauce. Use extra pasta cooking water if needed to loosen it up.
• Serve in pre-warmed bowls, garnish with parmesan and a pinch of parsley if desired. Eat immediately!

Notes

Servings – Sauce makes enough for 500g/1 lb pasta which, based on a standard serving of 80g/2.8oz dried pasta per person, is enough for 6 normal people or 5 heartier appetites!

1. Grating – Box grater makes the pieces finer so they disappear better into the meat sauce. Try to use short strokes so you don’t end up with long strands.

2. Sausages – Using both pork and beef is my favourite combination because beef gives the meat sauce beefy flavour whereas pork meat is so soft, it makes the sauce melt-in-your-mouth in a way you will never achieve just using beef. You can also use just pork or just beef. Still so, so tasty!

3. Pasta – Thick wide strands of pappardelle is made for hearty meat sauces like ragu though with a sauce this good, it’s going to be great with any pasta! To make pasta for less than 5 people, use just put some sauce in a separate pan or pot on the stove and toss with the desired amount of pasta. In the video you see me make 2 servings.

4. Making ahead – Ragu just gets better overnight! Cool thoroughly then refrigerate. Warm the ragu on a low stove so it’s hot when you add the pasta for tossing. The ragu can be frozen for 3 months or kept in the fridge for 5 days. Once tossed with pasta, it will keep for 3 to 4 days but pastas are always best eaten freshly made!

Nutrition

Calories: 818cal | Carbohydrates: 75g | Protein: 33g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 1193mg | Potassium: 1050mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2262IU | Vitamin C: 18mg | Calcium: 106mg | Iron: 5mg

Originally published in February 2016. Recipe improved in February 2024 with improved sauce flavour and consistency, writing tidied up, much improved video. And most important, Life of Dozer section added!SaveSave

Life of Dozer

And then I published it.SaveSave

The post Sausage Ragu with Pappardelle Pasta appeared first on RecipeTin Eats.

This is an authentic Indian curried beef mince recipe called Qeema (or keema or kheema). It’s a gem of a find because it tastes incredible but unlike many Indian dishes, there are no hard-to-find spices in the ingredients. And it’s super fast – on the table in 20 minutes! 

Qeema – Quick & Easy Indian Curried Beef Mince

This recipe is an excellent way to get an Indian food fix without having to hunt down hard-to-find Indian spices.

It’s also an excellent way to change up your usual rotation of beef mince recipes. Spag Bol, we love you, but sometimes it’s nice to try something new!!

And new this is. You probably haven’t seen Qeema on Indian restaurant menus because it’s a home cooking meal. But blimey, it’s a great find! 100% legit Indian flavours, 7 minute prep, 13 minute cook. Get all the spices from regular grocery stores – turmeric, garam masala, cumin, coriander and cayenne pepper.

What you need for Qeema

The key to achieving the bold, authentic Indian curried beef flavour in this quick ‘n easy recipe is a good amount of fresh garlic and ginger, and a generous amount of ground spices.

Here’s what you need:

• Beef mince – That’s ground beef to those of you in the States! I’m using lean today, but regular is fine (fattier – juicier). I also made this recipe a few years ago using chicken mince which was terrific.

• Fresh garlic and ginger – Key to flavour in this otherwise simple Indian dish, so don’t skip these.

• Spices – Garam masala, cumin, coriander, turmeric and cayenne pepper. You can get all these at regular grocery stores here in Australia. Garam masala is an Indian spice mix which I tell people is the “better curry powder” because it tastes more legit, whereas the curry powders you get at regular grocery stores are very Westernised.

• Fresh coriander/cilantro for garnish. (Skip if you’re not a coriander fan).

• Green cayenne pepper (optional garnish) – This is for garnish, and it adds fresh chilli flavour without much spiciness because cayenne peppers are not that spicy. But it’s entirely optional, so feel free to omit!

How to make Qeema

1. Sauté – Heat oil in a skillet over high heat. Add ginger and garlic and saute for 30 seconds until golden, don’t let it burn! Add onion and cook for 1 minute until it is starting to turn translucent.

2. Add beef and cook, breaking it up as you go, until it changes from pink to light brown. Add remaining ingredients EXCEPT water. Cook for a further 2 minutes to let the spices bloom.

3. Cook 10 minutes – Add water, give it a stir, then put a lid on (or cover with a baking tray if you don’t have a lid for your pan). Turn heat down to medium and let it simmer for 10 minutes or until most of the water has evaporated, but still a bit juicy.

4. Serve over with basmati rice or plain white rice, garnished with extra chilli and coriander/cilantro, and lots of Mint Yogurt. Naan or flatbreads would make it even better, though if time is not your friend, try frozen roti (pictured in post, more on this below the photo).

What to serve with Qeema

Serve over basmati rice and mint yogurt or plain yogurt (recipe below for mint yogurt). Then mix up the beef into the rice so it flavours the rice, then dig in!

It’s also pictured above with flaky, buttery roti which I stuffed with the Qeema and rice. Not homemade. I always have a stash of frozen ones which you can get at regular grocery stores. I love them because they can be cooked from frozen in a few minutes – how good is that! Ideal to use for any and all Indian / South East Asian saucy foods, like curries.

Though, if I have the time (or foresight to plan in advance), you can’t beat homemade naan. 😊

For vegetable sides, try one of these:

• Indian Tomato Salad with Mint Raita Dressing

• South Indian Carrot & Cabbage Salad with Coconut is fresh and popping with flavours – love the coconut flavour in this!

• Give this Everyday Cabbage Salad an Indian spin by sautéing garlic and cumin seeds in oil before mixing up with other Dressing ingredients.

Indian Tomato Salad with Mint Dressing

Cabbage & Carrot Thoran-style Indian Salad

Everyday Cabbage Salad

I really hope you try this Qeema recipe, the flavour is so authentic! Something a little different to make with that packet of beef mince you threw in your shopping trolley on the weekend. – Nagi x

Watch how to make it

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Qeema Indian Curried Beef

An authentic Indian spiced ground (minced) beef recipe known as Qeema (or keema or kheema). This is a gem of a recipe because it tastes incredible but unlike many Indian dishes, there are no hard-to-find spices in the ingredients. And it's super fast – on the table in 20 minutes!

Serve over basmati rice. Great with plain yogurt, even better with Mint Yogurt.

Course Dinner

Cuisine Indian

Keyword beef mince curry, curried beef, queema

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 255cal

Author Nagi | RecipeTin Eats

Ingredients

• 3 tbsp vegetable or canola oil , or other neutral oil
• 4 tsp ginger , finely mince
• 5 large garlic cloves , minced (about 4 tsp)
• 1 large onion , finely diced
• 500g / 1 lb beef mince (ground beef)
• 3/4 tsp cooking salt / kosher salt
• 1 tsp cayenne pepper or chilli powder (pure, not US chili powder spice mix), omit for not spicy
• 1 1/4 tsp garam masala (Note 1)
• 1 1/4 tsp cumin powder
• 1 1/4 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 cup water

Garnish

• 1 green cayenne pepper , deseeded, finely sliced
• Cilantro/coriander leaves
• Plain yogurt or Mint yogurt (below)

Mint yogurt (optional, pictured in post)

• 3/4 cup plain yogurt
• 1/2 cup (lightly packed) mint leaves
• 1/4 tsp cooking salt / kosher salt

Instructions

• Sauté – Heat oil in a skillet over high heat. Add ginger and garlic and saute for 30 seconds until golden, don't let it burn! Add onion and cook for 1 minute until it is starting to turn translucent.
• Add beef and cook, breaking it up as you go, until it changes from pink to light brown. Add remaining ingredients EXCEPT water. Cook for a further 2 minutes to let the spices bloom.
• Cook 10 minutes – Add water, give it a stir, then put a lid on (or cover with a baking tray). Turn heat down to medium and let it simmer for 10 minutes or until most of the water has evaporated.
• Serve over with basmati rice or plain white rice, garnished with extra chilli and coriander/cilantro, and lots of Mint Yogurt. Naan or flatbreads would make it even better, though if time is not your friend, try frozen roti (pictured in post, Note 3).

Mint yogurt

• Blitz then stir – Put just 1/4 cup of the yogurt with the mint leaves and salt in a jug just big enough to fit the head of a stick blender. Blitz until mint is very finely chopped. Then stir in remaining yogurt. (Note 4) Refrigerate until required.

Notes

Recipe credit – very slightly adapted from this Indian Queema Minced Beef by Scrambled Chefs.

---

1. American “Chili Powder” is not pure ground chilli, it contains other spices like paprika and is not very spicy. This recipe calls for pure ground chilli for spiciness, or cayenne pepper.

2. Garam Masala – Spice mix used in Indian cooking, a more legit curry powder. Sold at regular grocery stores in Australia -> Coles, Woolworths, Harris Farms.

3. Roti – Flaky Indian round flatbread that’s sold in the freezer section of large grocery stores these days. Love them because they’re so handy – cook from frozen on the stove in just a couple of minutes. Cheap, tasty, if you’ve never tried it, it’s a game changer! 🙂

4. Mint yogurt – Blitzing makes yogurt watery. So just blitz the minimum to puree the mint, then stir the rest in which thickens the sauce up again.

5. Leftovers keep for 3 – 4 days in the fridge, or freezer for 3 months.

Nutrition for beef only, not including rice or yogurt sauce.

Nutrition

Serving: 172g | Calories: 255cal | Carbohydrates: 4g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 525mg | Potassium: 517mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 4mg

First published April 2016. Republished 7 years later with sparkling new photos, brand new recipe video (couldn’t make them back then!) and of course added a Life of Dozer section!

My easiest Indian recipes

More easy Indian recipes!

Butter Chicken

One-pan Baked Butter Chicken

Oven Baked Tandoori Chicken

Naan recipe – chewy & fluffy!

Chicken Tikka Masala

Beef Biryani

Chickpea Curry with Potato (Chana Aloo Curry)

Indian Recipes

Life of Dozer

He doesn’t realise it’s a vegetable platter. (Yet).

The post Qeema – Easy Indian Curried Beef Mince appeared first on RecipeTin Eats.

Try this irresistible, simple recipe for stuffed eggplant: oven-roasted eggplant halves topped with Moroccan spiced lamb or beef. Low-cal, low-carb, low effort and utterly delicious!

Moroccan stuffed eggplant

You’ll often hear me declaring quite passionately that I think eggplant is one of the most underrated vegetables around. They’re cheap. They’re meaty. And they’re fabulously versatile, used in cuisines worldwide like Asian, Italian, Greek and Indian, prepared through various cooking methods including frying, steaming, roasting and simmering.

Today, we’re smearing, roasting and stuffing. Well, topping, not scooping-and-stuffing, in a manner that gives it a semi-stuffed vibe. Think of this as a mid-week take on traditional stuffed eggplant dishes you find in Arabic cuisine that involves hollowing out eggplants, stuffing with rice, meat, herbs and nuts, often baked in a tomato sauce. Sounds magnificent, doesn’t it? And it is. but there’s a lot more pots and pans involved! We’re going simple today. You can make this tonight, after work!!

Nice close up of said soft juicy eggplant!

Ingredients in Moroccan stuffed eggplant

The base flavouring for this Moroccan stuffed eggplant is a homemade Chermoula spice mix which does double duty as the spice paste for the eggplant as well as flavouring the meat filling.

Chermoula spice mix

Chermoula is a North African spice mix that traditionally is a marinade or sauce containing fresh coriander, garlic and spices. Sometimes you can also find it in a dry spice mix form. We’re using the dry blend today for our purposes.

The spices – The majority of the spices are pantry staples, but don’t make a special trip out if you’re missing one or two…or even three! There’s enough in the blend that you can substitute with something else – suggestions are in the recipe notes.

Olive oil and lemon juice – These are used to make the paste. I like to use lemon juice to add a bit of tang as well as cutting down on the oil required to make a smear-able paste.

The meat filling (lamb or beef)

Here’s what you need to make the meat filling. You can use lamb or beef, though if I had my pick I’d choose lamb as it’s a classic pairing with flavours from the Arab world.

3 teaspoons of the Chermoula spice blend is used to flavour the filling. In addition to this, we have garlic and onion for aromatics, and a little tomato paste to bind the filling together.

The eggplant

Choose eggplants around 250g/8oz and 17cm/7″ long. Don’t worry about exact size – adjust toppings accordingly. If you end up with larger eggplants, the topping layer might be slightly thinner, but the dish will still be packed with flavor.

Salt helps remove moisture from eggplants. More on this below!

Toppings

And lastly, the toppings! It really finishes this dish so I urge you to use them. The pine nuts are a great finishing touch, though other nuts will make an adequate substitute (almonds, macadamia, walnuts, or seeds).

If you’re anti-coriander/cilantro, switch with parsley!

How to make Moroccan Stuffed Eggplant

As mentioned above, I call it stuffed because describing it as a “topped” eggplant just doesn’t seem to capture the essence of this dish. 😂 But actually, it’s not properly stuffed – which means no scooping necessary, which means it’s easier to make. Win!

Sweating the eggplant (recommended)

Sweating the eggplant to remove excess water is a recommended but not essential step. It seasons the flesh as well as drawing out excess water that otherwise pools in the eggplant which dilutes flavour when you’re eating it.

But you can mostly get around this problem by simply cutting slits in the skin to let the water escape as it roasts. So don’t sweat it if you don’t have time to sweat it! *Sorry, I couldn’t resist!*

1. Cut the eggplant in half lengthwise. Keep the cap/stem intact and cut through it, it helps hold the eggplant together once roasted and soft.

2. Diamonds – Using a small sharp knife, cut 2.5cm/1″ diamonds into the flesh, cutting down as far as you are comfortable without piercing the flesh.

3. The said diamonds!

4. Salt – Sprinkle the surface with salt and rub it in. It’s good to get it into the slits but even if you just rub the surface, the salt will make it’s way into the slits.

5. Sweat for 30 minutes. I put the eggplant upside down in a colander to allow the water to drip out.

6. Squeeze like sponge to remove the excess water then pat the surface dry.

Making the “stuffed” eggplant

1. Mix the Chermoula spice blend in a bowl. Measure out 3 teaspoons and set aside for the meat.

2. Paste – Add olive oil and lemon juice into the remaining chermoula and mix to form a paste.

3. Smear the paste onto the surface of the eggplant.

4. Roast for 45 minutes at 180°C/350°F (160°C fan) or until the eggplant is softened. Sometimes it takes longer – don’t forget to check the edges.

5. Spiced meat – A quick cook! Sauté the garlic and onion, then cook the lamb with the reserved Chermoula spice blend. Finally, add the tomato paste and water to make the filling “juicy” (rather than dry and crumbly).

6. Assemble – Top the roasted eggplant with the lamb filling. Dollop on yogurt, sprinkle with pine nuts and coriander then dig in!

Matters of serving

Servings

This recipe is designed to serve:

• 2 people as a generous dinner with a small side salad;

• 4 as a meal with a starch (flatbread, couscous) and a substantial side (like Honey Cinnamon Pumpkin Lentil Salad, roast veg, chickpea salad); or

• 4 people as a generous starter.

Low carb, low calorie!

For the eggplant alone, it’s a mere 450 calories for a whole eggplant (ie 2 halves) with only 22 grams of carbs. To be honest, a serving of the eggplant alone makes for a satisfying meal – you have protein and vegetables covered! Though I do like to add something fresh on the side, even if it’s just some plain fresh cucumber and tomato.

So, it’s low calorie, low carb, simple to make and a something different to make with beef mince rather than the usual Spag Bol. What do you think?? Feel like giving this a go? I HOPE SO! – Nagi x

Watch how to make it

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Easy Moroccan Stuffed Eggplant (beef or lamb)

Recipe video above. A delicious, unique, EASY way to serve up eggplant and minced / ground beef or lamb! Think of this as a midweek take on traditional Arabic stuffed eggplant that's usually hollowed out.

Don't worry if you don't have every single spice. There's so many in this spice mix, it will still be tasty even if you're missing one…or two, even three!

Serves 2 as a main with a small side salad, or 4 as a meal with a starch (flatbread, couscous) and a substantial side (like this Pumpkin Salad, roast veg, chickpea salad), or 4 as a generous starter.

Course Dinner

Cuisine Middle Eastern

Keyword Ground beef recipe, lamb mince recipe, roasted eggplant, stuffed eggplant

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Eggplant sweating 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 2 – 4

Calories 450cal

Author Nagi | RecipeTin Eats

Ingredients

Eggplant

• 2 x 250g/8oz eggplants (aubergines), ~17cm/7" long (Note 1)
• 3/4 tsp cooking salt / kosher salt
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice (or more oil)

Chermoula spice mix (Note 2)

• 1 1/2 tsp EACH coriander, paprika
• 1 tsp cumin
• 3/4 tsp all spice powder
• 1/2 tsp EACH garlic powder, ginger, turmeric powder
• 1/4 tsp cinnamon
• 1/4 tsp cayenne pepper

Spiced beef or Lamb topping

• 1 tbsp olive oil
• 1 garlic clove , finely minced
• 1/2 onion , finely chopped
• 250g / 8oz beef or lamb mince , lean if you can (chicken, turkey, pork also ok)
• 1/2 tsp cooking/kosher salt
• 2 tsp tomato paste (Note 3)
• 1/4 cup water

To Serve

• Yoghurt , plain
• 2 tbsp coriander/cilantro leaves , roughly chopped (sub parsley)
• 2 tbsp pinenuts , toasted (Note 4)

Instructions

• Preheat oven to 180°C/350°F (160°C fan).
• Sweat eggplants (recommended, see Note 5 to skip) – Cut eggplants in half then score with 2.5cm / 1" diamonds. Rub surface with salt, getting some into the slits. Place face down in a colander and set aside for 30 minutes. Gently squeeze like a sponge to remove excess water, pat surface dry.
• Mix Chermoula spice mix ingredients in a bowl. Remove 3 teaspoons for the meat and set aside. Add olive oil and lemon juice into the remaining spice mix and mix into a paste.
• Roast eggplant – Place eggplant on baking tray. Slather spice mix onto the surface. Roast for 45 minutes until softened.
• Spiced topping – Heat oil in a non stick skillet over medium high heat. Cook onion and garlic for 1 minute. Turn heat up to high, add lamb/beef and cook, breaking it up as you go, until you no longer see red. Add reserved spices and salt, then cook for a further 1 minute. Add tomato paste and cook for 1 minute. Stir in water, cook for 1 minute until it's juicy but not watery.
• Assemble – Top eggplant with beef/lamb. Sprinkle over coriander, dollop with yogurt and pine nuts. Finish with an extra drizzle of extra virgin olive oil, if desired!

Notes

1. Eggplant/aubergine – Don’t get too hung up on eggplant size. I always provide weight and measurement because they vary so much in size – what is a “medium eggplant”??! If you have giant ones, you’ll just have a thinner layer of topping (there’s enough flavour in this dish you won’t feel robbed). If you have tiny ones, pile it on higher or reserve leftover meat for another purpose. 

2. Spice subs – With so many in this spice mix, it’s fine if you’re missing one…or even three! Just dial up some of the others to make up for flavour. Specific subs:

• All spice – mixed spice
• Garlic powder – onion powder, or fresh garlic
• Ginger – more garlic
• Turmeric powder – saffron
• Cinnamon – more all spice

3. Tomato paste – or sub water + paste with 1/4 cup crushed tomato or passata. I offer this as a suggestion as I always seem to have a partial bottle of passata in the fridge!

4. Toasting pinenuts – Small skillet, no oil, medium heat, toss until golden and smells toasty. Remove from pan straight away.

5. Eggplant sweating – Draws out excess water so you don’t end up with water in the eggplant halves that dilutes eating flavour. Removing bitterness from eggplant – generally speaking, this has been bred out of eggplants sold these days. I’ve never had a problem.

Don’t have time to sweat? Just cut 2 x 3cm/1″ slits in the skin so the water escapes while roasting. Also, expect to add 5 to 10 min to roasting time.

6. Yogurt tip – To make the yoghurt even tastier, mix 1/4 cup of yoghurt with 1/2 garlic clove, minced, a small squeeze of lemon, salt and pepper. Set aside for 30 minutes to let the flavours develop. I do this for company.

Make ahead – Roast the eggplant and meat filling. Fully cool both, uncovered, then put into containers in the fridge. Re-warm both using method of choice (juice up the meat with a splash of water if needed) then assemble!

Leftovers will keep for 3 days in the fridge. Not convinced cooked eggplant will freeze well but the meat will be fine for 3 months!

Nutrition per serving, using lean beef – 2 eggplant halves (i.e. one whole eggplant) per serving. This is a satisfying meal even by itself!

Nutrition

Serving: 536g | Calories: 450cal | Carbohydrates: 22g | Protein: 32g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 1594mg | Potassium: 1206mg | Fiber: 9g | Sugar: 11g | Vitamin A: 297IU | Vitamin C: 13mg | Calcium: 61mg | Iron: 5mg

Originally published in March 2016. Majority spruced up in 2023 with a better, more streamlined recipe with better flavour, sparkling new photos and a brand new recipe video!

Proof of eggplant fondness

Oven Roasted Eggplant (aubergine)

Lentil and Roasted Eggplant Salad

Eggplant Curry – South Indian Brinjal Curry

Pasta alla norma (Eggplant pasta)

Crispy Chinese Eggplant

Moussaka (Greek Beef and Eggplant Lasagna)

Miso-Glazed Eggplant

Life of Dozer

Can’t even whiteboard recipe ideas without Mr D hovering around.

The post Easy Moroccan Stuffed Eggplant (beef or lamb) appeared first on RecipeTin Eats.

Beautifully spiced Moroccan Lamb Meatballs served with a Mint Yoghurt Sauce. Stuff into pitas, pass them around at a party or pile over pilaf! This is such a great recipe for lamb mince. Lamb loves Middle Eastern spices!

Juicy Lamb Meatballs with Moroccan flavours!

These Moroccan Lamb Meatballs are inspired by a visit to the Lakemba Night Markets (Sydney) during Ramadan, a holy month for Muslims which involves intensive prayer and fasting from dawn to dusk.

During this period, the main drag of Lakemba transforms at night with food stalls lining the pavements and is a popular place to enjoy iftar, a communal feast to break the fast.

If you love Middle Eastern food, you’ll be in street food heaven. A vibrant, lively mood, the smell of charcoal, the sizzle of BBQ’s, and the most amazing smell of spices that Middle Eastern food wafts through the street!

One of the (ahem – many!) things I’ve enjoyed from these street stalls are spiced lamb meatballs stuffed into pita pockets. So I’ve created my own version using the spice mix from my Middle Eastern Lamb Koftas recipe. Lamb is a protein made for heady Middle Eastern spice flavourings! It pairs so well, and the smell when they’re cooking are outrageous!

What you need for Moroccan lamb meatballs

It’s all about the spice mix. And you’ll be delighted to see they’re all pantry staples – there’s a good chance you’ve got them all!

• Lamb mince (ground lamb) – Lamb is a favourite in Middle Eastern cuisine! However, these meatballs would also be terrific made with beef, chicken or turkey.

• Onion – A key flavour base in most of my savoury dishes! My secret for extra tasty, extra soft meatballs is to grate the onion over the breadcrumbs so it soaks up the juices. It softens the panko which makes the meatballs juicier and more tender.

  Plus, if you use diced onion you’d need to cook it separately beforehand. When it’s grated, there’s no need!

• Panko breadcrumbs – Adds bulk and absorbs moisture so the mixture isn’t too wet to form meatballs. Panko breadcrumbs are easy to find these days in the Asian and breadcrumb aisle of grocery stores. Ordinary breadcrumbs (smaller and finer, like sand) can also be used but the meatballs will not be quite as tender.

• Egg – For keeping the meatballs together. World’s best food glue!

• Garlic – Very rare to find savoury dishes on my website that don’t involve garlic!

• Spices – Classic Middle Eastern mix. Cumin, coriander, paprika (any, I like smoked), cinnamon (Middle Eastern secret ingredient!), cayenne pepper (spiciness – feel free to increase or omit).

• Coriander/cilantro – For a hint of freshness and for visual purposes too. Really worth using, though it can be substituted with parsley.

For the pita pockets

Here’s what you need to make stuffed pita bread pockets:

• Pita bread or small Lebanese bread – Anything that can be cut then pried open to stuff. Most of the photos in the post are the slightly thicker “bready” pita pockets. However, small Lebanese bread will work too – pictured below. You’ll fit 3 meatballs in each half.

  Flatbreads would be great too. Stuff and roll!

• Leafy greens – Fresh lettuce, tomato and red onion – For stuffing. There’s no need for dressing, just plain is fine. Plenty of flavour and juices from the meatballs, plus the mint sauce!

  Dressed leafy greens – Shredded purple cabbage, carrot, mint salad pictured in the pita pocket below. This is like a Middle Eastern style slaw and pairs beautifully with the Moroccan spicing in these meatballs, as well as adding a lovely splash of colour!

How to make Moroccan meatballs

1. The mint sauce

1. Blitz the fresh mint, lemon and salt with just 1/4 cup of yogurt. Then stir the remaining 1/2 cup of yogurt. Why 2 steps? Because blitzing breaks yogurt and makes it thin and watery. To avoid this, blitz a bit first, then stir in the remaining yogurt.

2. Mint sauce thickness – The above photo shows the consistency of the mint sauce. Thin enough to drizzle but thick enough to cling! Keep it in the fridge until required.

2. Make the meatballs

3. Grate the onion into a bowl using a standard box grater. Why grate? Because the strands are fine enough so the onion doesn’t need to be cooked separately before mixing into the meat. Also, the onion juices mix throughout which adds extra flavour. Win, win, win!

4. Mix – Put all the remaining meatball ingredients in a bowl and mix well with your hands.

5. Portion – I use a cookie scoop to portion the mixture into 20 to 22 meatballs.

6. Roll the mixture into rounds with your hands.

7. Tip to keep meatballs rounds – Refrigerate the meatballs for an hour to firm up the mixture before cooking. This will help them stay more round as you cook on the stove.

8. Pan fry for 8 minutes, rotating to brown all over. These days, I use a spoon and fork to turn the meatballs rather than tongs. I find it easier and also it helps maintain the round shape of the meatballs.

   Baking option – The recipe also includes a baking option. I do prefer pan frying over baking because you can get better colour on the outside without overcooking the inside. However, for lamb meatballs, baking works better than other proteins because it’s a fattier meat.

Once the meatballs are cooked, transfer onto a plate and they’re ready to serve!

Proof of juicy insides:

How to serve these Moroccan meatballs

Stuffed in pita pockets, as pictured throughout the post, with fresh lettuce, tomato and onion, drizzled with the mint sauce. Or piled high over a beautiful fruit and nut pilaf, or the golden Jewelled Rice Pilaf that I shared recently.

Or – make salad bowls! I can see them served on the side of a Pearl Couscous Salad, or toss through a Middle Eastern Chickpea salad. Like a meatball salad. YES.

So many possibilities. Share other ideas below! – Nagi xx

Watch how to make it

Print

Moroccan Lamb Meatballs

Recipe video above. The fragrance when these meatballs are cooking is outrageous! These meatballs are based on my fan-favourite Lamb Koftas, flavoured with a special blend of spices that smells so exotic but are everyday pantry staples!

The Minted Yoghurt is fabulous – pairs so well with the flavour of these meatballs. See notes for suggestions for more sides – pictured in post stuffed in pita pockets.

Course Mains

Cuisine Middle Eastern, Moroccan

Keyword lamb meatballs, lamb mince recipe, Moroccan Lamb Meatballs

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 – 5 people

Calories 518cal

Author Nagi

Ingredients

• 1 1/2 tbsp olive oil (for cooking)

Meatballs:

• 500 g / 1 lb lamb mince (ground lamb) (Note 1)
• 1 small onion , grated using box grater (~1/2 cup, including juices, Note 2)
• 1/2 cup panko breadcrumbs (sub ordinary)
• 1 egg
• 2 cloves garlic, crushed
• 1/4 cup coriander/cilantro leaves , finely chopped
• 1 1/2 tsp EACH cumin, coriander, paprika (any, but I like smoked paprika)
• 1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy)
• 1 tsp cooking/kosher salt
• 1/4 tsp black pepper

Minted Yoghurt Sauce (Note 3):

• 3/4 cup plain yoghurt (I use Greek)
• 1/2 cup (tightly packed) mint leaves
• 2 tsp lemon juice
• 1/4 tsp cooking/kosher salt

To Serve as pockets:

• 4 pita pockets , Lebanese or pita bread
• 5 cups shredded lettuce (iceberg, cost/romaine)
• 2 tomatoes , halved, thinly sliced
• 1 red onion , halved, finely sliced
• OR Shredded Red Cabbage, Carrot and Mint Salad (instead of lettuce, tomato and onion)
• Extra coriander/cilantro leaves, finely chopped (optional)

Instructions

• Mint yogurt sauce – Set aside 1/2 cup yogurt. Place all other ingredients in a jug that fits the head of a stick blender. Blitz until it turns green – it will be runny. Stir in reserved yogurt (this thickens it again). Refrigerate until required.
• Meatballs – Place all Meatball ingredients in a bowl. Mix well with your hands. Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture – should have 20 – 24 meatballs.
• Cook – Heat oil in a large non stick pan over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate. (Oven option – Note 4)
• Serving – Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with lettuce, tomato, onion, then meatballs (I do 2 per half pocket). Drizzle with Mint Yogurt Sauce and fresh coriander.

Notes

1. Meat – This recipe is also terrific with beef, and very good with chicken and turkey. No recipe adjustments. If baking the chicken or turkey meatballs, spray VERY well with oil!

2. Grating onion – Tried and proven, much loved technique for adding extra flavour into meatballs, keeping them soft, and avoiding the need to pre-cook diced onion. It works!

3. Minted yogurt – Blitzing / blending yogurt “breaks” it and makes it runny and very thin. Sometimes that’s what I want. But usually I want a bit of thickness. So to achieve that, blitz the mint with just some of the yogurt then stir the rest in later.

Alternatives – Stir very finely chopped mint into plain yogurt. Or just use plain yogurt mixed with a bit of garlic, lemon juice and salt.

4. Oven option – avoid stove splatter and meatballs will stay more round but you won’t get as good browning on them without overcooking them.

Preheat oven to Spray meatballs generously with oil then bake for 20 minutes at 220°C/450°F (200°C fan) until you get some light browning. Sometimes I put them on a rack to keep them round (spray rack with oil then put on a tray).

5. Suggested sides if you opt out of the pita pockets: The Shredded Red Cabbage, Carrot and Mint Salad is great as a side salad as well, this Middle Eastern chopped salad (skip the chickpeas), Israeli Couscous Salad, Pico de Gallo (I know it’s Mexican but the flavours are terrific paired with Middle Eastern), just the rice in this baked Chicken & Rice recipe, Chargrilled Vegetables, Lemon Pilaf (fab pairing!), Curried Basmati Rice Pilaf, this Chickpea Rice Pilaf, Fattoush. Because the meatballs are heavily spiced, opt for sides with fresh flavours.

Nutrition assuming this serves 5 people, including 1 pita pocket per person and 1 1/2 tablespoons of lamb fat is discarded after cooking.

Nutrition

Serving: 241g | Calories: 518cal | Carbohydrates: 43g | Protein: 26g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 111mg | Sodium: 973mg | Potassium: 782mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1916IU | Vitamin C: 21mg | Calcium: 202mg | Iron: 4mg

Originally published July 2017. Updated in April 2022 with a much better video – because I love these meatballs so much! The spicing was also improved slightly.

I Get A Round: More Meatball Recipes

Italian Meatballs

Swedish Meatballs (homemade Ikea Meatballs)

Thai Meatballs

Saucy Baked Pork Meatballs

Salisbury steak meatballs with mushroom gravy

Bun Cha (Vietnamese Meatballs!)

Greek Meatballs (Keftedes)

Meatballs

Life of Dozer

It still fits! (See Life of Dozer photo below for context….)

And from the original publication date in 2017:

All that mocking of the photo of him in his hoodie. I ask you – does he look unhappy? Humph! He looks perfectly comfortable to me! 😂 #MockingDozerIsFun

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The post Moroccan Lamb Meatballs appeared first on RecipeTin Eats.