Slimming World Moroccan Lamb Meatballs – Syn Free

finished lambI’ve been looking forward to this literally all day and can honestly say it tastes as good as it looks – and even better, its completely syn free. Its my own twist on lamb tagine which I really love the flavour of but I’m not a fan of the fruit. This makes 2 large portions.


  • 500g extra lean lamb mince meatballs
  • 1 chopped green pepper
  • 1 chopped red pepper
  • 100g chopped green beans
  • 200g chopped onion
  • 2 garlic cloves chopped
  • 1 tsp paprika
  • 1 tsp ginger
  • 1 tsp turmeric
  • 1 tsp mild chilli powder
  • shake of cinnamon
  • shake of black pepper
  • 1 pint of vegetable stock
  • 1 tin of chopped tomatoes


  1. Place the meatballs into a tagine dish (or ovenproof dish) and bake for 15 minutes, uncovered at 180 degrees.
  2. Whilst the meatballs are simmering, put into a frying pan the onion, garlic and peppers and a small splash of water and fry until nicely cooked through, adding more water as necessary.
  3. Add in all the spices and keep stirring for a minute or so.
  4. Put into the pan a pint of vegetable stock, and add the green beans.
  5. Leave to simmer on a high heat until the meatballs have been cooking for 15 minutes.
  6. Add the sauce to the tagine dish with the meatballs and put into the oven. Cook for 30/35 minutes on 160 degrees.
  7. Serve with steamed rice and a sprinkling of parsley.


6 thoughts on “Slimming World Moroccan Lamb Meatballs – Syn Free

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