Moroccan veal meatballs with risoni pasta salad

Dinner, lunch or entertaining dish - this Moroccan meatball recipe can do it all! Serve with a risoni pasta and rocket salad and lemon honey dressing for a truly delicious meal everyone will love

By Sarah Murphy
  • 25 mins preparation
  • 15 mins cooking
  • Serves 6
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Moroccan veal meatballs with risoni pasta salad
  • 400 gram veal mince (see recipe tip)
  • 2 tablespoon pine nuts, toasted, coarsely chopped
  • 2 tablespoon parsley, finely chopped
  • 1 tablespoon Moroccan seasoning
  • 3 teaspoon ground cumin
  • 1 egg, lightly beaten
  • 375 gram risoni pasta
  • 1 tablespoon olive oil
  • 250 gram microwave brown rice and quinoa, cooked
  • 1/4 cup currants
  • 60 gram rocket leaves
  • 1/3 cup pomegranate seeds
  • 1/2 cup mint leaves
  • 100 gram feta, crumbled
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1 tablespoon hoeny


  • 1
    In a large bowl, combine veal, nuts, parsley, spices and egg. Roll tablespoons of mixture into balls and arrange on a tray. Chill for 10 minutes.
  • 2
    In a large saucepan of boiling, salted water, cook pasta following packet instructions. Drain. Return to pan and set aside.
  • 3
    In a large frying pan, heat oil on medium. Sauté meatballs for 5 minutes, turning until cooked through.
  • 4
    For the dressing: In a jug, whisk all ingredients together. Season to taste.
  • 5
    In a large bowl, combine meatballs, rice mixture, risoni, currants, rocket, pomegranate, mint and feta. Pour dressing over and toss to combine.


  • You could use lamb mince instead of veal mince, if preferred.