National Beef Association
For everyone with an interest in the British beef industry

Spiced Moroccan Beef Meat Balls With Roasted Red Peppers & Homemade Flat Bread - by Philippe Wavrin

Spiced Moroccan Beef Meat Balls With Roasted Red Peppers & Homemade Flat Bread - by Philippe Wavrin
Serves: 4


  • 500 g minced beef
  • 1 free range Yorkshire egg
  • 1 teaspoon sea salt flakes
  • 50 g soft fresh bread crumbs
  • 1 teaspoons ground cumin
  • ½ teaspoon cinnamon pinch of cinnamon
  • 4 cloves of fresh smoked garlic peeled and finely crushed
  • 1 finely diced red chill or 1.2 tsp dried
  • 1 tablespoon of tomato ketchup


Meat Balls recipe

Method – mix all ingredients together and roll into ball, approx 20.

Pan fry until golden colour and place onto a roasting tray to cover with the tomato sauce and finish cooking in the oven.

Use 4 tablespoons of Yorkshire Rapeseed oil to fry the meat balls.

To make the sauce

Oil to fry the onion and garlic mix
1 small red onion peeled and finely chopped,+ Oil to fry the onion
3 cloves garlic
1 large bay leaf
1 tablespoon tomato puree
2 tins of chopped tomatoes
1 green pepper de seeded and cut into fine dice.
200 g chick peas – i.e. 1 tin drained and washed
2 tablespoons of raisins
1 tablespoon runny Yorkshire Honey
Zest and juice of 1 large orange

To make the sauce

Fry the chopped red onion and garlic in oil until it has softened then add the chopped green pepper and bay leaf

Add the tomato puree and cook out for 2 mins

Add all the other ingredients and allow to finish off cooking slowly for 10 mins add a little water if necessary to give a loose consistency.

Once the favours have come together pour over the meat balls and bake at 170oc for another 20 mins until hat and cooked through

Serve the tomato meat balls on the homemade flat bread with roasted red pepper and salad.

Roasted red peppers

2 small red peppers

Simply place the red pepper whole in a roasting tray and rub the skin with rapeseed oil and move around so the skin gets contact on the base of the tray at least 3 times during cooking. bake in a hot oven at 210ᴼc until the skin has started to go brown this will take 10- 20 mins depending n the size of you red pepper. Once cooked remove from the tray still leaving the pepper whole and place in a bowl and cover the bowl tightly with cling film and allow to steam (the bowl will fill with hot steam and helps to lift the skin from the red pepper)

Once allowed to cool simply peel of the skin and remove the centre core of the red pepper.

Disguard the seeds and skin then cut the peeled red pepper into strips for serving

Flat bread recipe

200 g Yorkshire Organic millers plain flour
1 tablespoon of Wharfe Valley rapeseed oil + 1 tablespoon smoked paprika
1 teaspoon Maldon sea salt + 1 teaspoon Nigella seeds 
Cold water to bind + 1 teaspoon of coriander + Large pinch of cinnamon

Simply mix the ingredients together and bind with cold water then roll flat with a rolling pin to the size you like and pan fry in a dry pan for 1-2 mins each side on a medium heat until cooked through - cut into wedges for serving.

Philippe Wavrin
Executive Chef, The Robert Parker Hotel Collection