Slow Cooker Suya Lamb Meatballs


Our Suya Spice adds heat and warm, rich flavor to easy slow cooker lamb meatballs. Perfect over warm couscous, they make a great weeknight meal.


Prep time: 10 min | Cook time: 150 min | Yields: 4 portions



  • 1 lb. ground lamb

  • ¼ cup plus 2 tablespoons onion, finely chopped

  • 4 tsp garlic, finely chopped

  • 2 tablespoons vegetable oil

  • 1 Tbsp parsley, finely chopped

  • 4 tablespoons plus 2 teaspoons Suya Spice

  • 1 ½ cup beef stock

  • ½ cup tomato Sauce

  • 1 tablespoon cornstarch

  • 3 tablespoons water

  • Kosher salt and pepper, to taste


  1. In a medium skillet, heat the vegetable oil to medium heat, then add the garlic and onion. Lower heat, and saute for 3 minutes. Remove from pan, and add half of it to a medium stainless mixing bowl. Add the ground lamb, chopped parsley, and 1 ½ tablespoons of Suya Spice. Season generously with salt and pepper and mix very well. Form into 1 inch meatballs.

  2. In the medium skillet, heat the other tablespoon of vegetable oil to medium and brown the meatballs, shaking the pan lightly to sear on all sides. 

    Put the meatballs into the slow cooker, along with the remaining sautéed onions and garlic, remaining Suya Spice, beef stock, and tomato sauce. Add a teaspoon of kosher salt.

  3. Set the cooker to high, and cook for 2 and a half hours, covered, until meatballs are cooked through and flavors have developed in sauce.

  4. Remove the meatballs and keep hot. Pour the sauce into a medium saucepan. Make a slurry with the cornstarch and water. Heat the sauce to a low simmer, and whisk in half of the cornstarch slurry. Keep on a low simmer, add more slurry to achieve a slightly thick sauce. Adjust seasoning with kosher salt and pepper, and a few pinches of Suya Spice. Serve hot with couscous, rice or warmed bread.