moroccan lamb meatballs

Mezze is a fun way to nosh, or entertain friends, with a diverse and flavorful menu. Lamb, of course, is a popular ingredient in Moroccan cuisine, and these meatballs showcase it well. In a pinch or a hurry? Check the FAST RECIPE for these meatballs below!

spices

 moroccan lamb meatballs

 

For spice mixture:

  • 1 teaspoon whole black peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon sweet or hot paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon coriander seeds

 

For meatballs:

  • 1 pound lean ground lamb
  • 1 egg, lightly beaten
  • 2 tablespoons grated onion
  • 1/4 cup dry bread crumbs
  • Salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • handful of cracked green olives, for garnish
  • lemon wedges, for garnish

Prepare spice mixture:

In a skillet over medium heat, toast the peppercorns, cumin, paprika, red pepper flakes, and coriander until fragrant be careful not to burn. Remove from the heat and grind in a spice grinder. Set aside.

In a bowl, mix the lamb with the egg, grated onion, bread crumbs and 1 tablespoon of the spice mixture. Season with salt and pepper. Form the mixture into 1 -inch balls; set aside to chill..

Heat the olive oil in a very large skillet. Add the meatballs and fry over moderately high heat until browned and cooked through. Transfer the meatballs to a platter; keep warm. Garnish with olives and lemon wedges. 

Makes about 30 meatballs.

Dipping Sauce:

  • 1 ½ cups Greek style yogurt
  • Zest of one lemon
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon finely minced garlic

Stir all ingredients together, chill until serving time.

quick moroccan meatballs

  • 1 pound frozen cocktail meatballs, thawed
  • 1 tablespoon of the spice mixture, above
  • 1 recipe dipping sauce, above
  • handful of cracked green olives, for garnish
  • lemon wedges, for garnish

Preheat oven to 425°F. Line small baking sheet with parchment paper; set aside.

In a plastic bag, toss the meatballs with the spice mixture. Spread meatballs in a single layer on prepared baking sheet. Bake in preheated oven abut 15  minutes, until meatballs are downed and crisp. Pile the meatballs onto a platter or shallow bow; garnish with olives & lemon. Serve with dipping sauce.

 


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