Moroccan Lamb Meatballs are a flavorful fusion of spices, herbs, and tender lamb that make for a perfect appetizer or main course. Infused with the warmth of cumin, cinnamon, and coriander, and brightened with fresh mint and parsley, these meatballs bring a delightful mix of sweet and savory to your palate. Traditionally served with a spicy harissa sauce or a cooling yogurt dip, they pair beautifully with couscous or flatbread. These meatballs are simple to prepare yet impressive enough for any special occasion.
Ingredients:
- 1 lb ground lamb
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper, to taste
- 1 egg, lightly beaten
- 1/4 cup breadcrumbs
- 2 tbsp olive oil (for frying)
Instructions:
- Prepare the mixture: In a large mixing bowl, combine the ground lamb, chopped onion, garlic, parsley, mint, cumin, coriander, cinnamon, allspice, paprika, cayenne (if using), salt, and pepper. Mix well to evenly distribute the spices.
- Add binding ingredients: Add the beaten egg and breadcrumbs to the mixture and mix again until well combined. The breadcrumbs will help bind the meatballs and keep them moist.
- Shape the meatballs: Using your hands, form the lamb mixture into small meatballs, about 1 to 1 1/2 inches in diameter. Place them on a tray or plate as you work.
- Cook the meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Fry the meatballs for about 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through.
- Serve: Serve the Moroccan lamb meatballs with harissa sauce, tzatziki, or alongside couscous for a complete meal. Garnish with extra fresh parsley or mint if desired.
Enjoy!
