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–+ servings
Moroccan Meatballs

Moroccan Meatballs

This is one of my all-time favorite recipes for entertaining. It’s so versitile. For example, substitute gluten free breadcrumbs, use different herbs and spices, or change the size of the meatball to make patties or loaves. It can be scaled for a large large crowd and even frozen to be baked later. I normally serve them Serve the meatballs alongside flatbread, tatziki, couscous and tomato jam, sprinkled with pine nuts, feta and herbs.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Main Dish
Servings 6
Calories 370 kcal

Equipment

  • 1 baking tray for holding the meatballs
  • 1 Medium bowl for meatball mix
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Tongs

Ingredients
  

  • 1/4 cup olive oil extra virgin
  • 1 lb ground lamb
  • 1/2 cup red onion finely minced
  • 2 cloves garlic finely minced
  • 1 tbsp fresh ginger minced
  • 1/4 cup bread crumbs or gluten free panko
  • 1 large egg well beaten
  • 1/2 cup fresh parsley finely chopped
  • 1/2 cup fresh cilantro finely chopped
  • 1/2 cup fresh mint leaves finely chopped
  • 2 tbsp fresh lemon zest about 2 lemons, washed
  • 1/2 cup feta cheese finely crumbled
  • 1 tsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 1/2 tsp cinnamon
  • 1 tsp ground cardamon

Instructions
 

  • Set oven to 350F and grease a baking dish with olive oil.
  • Place the lamb, onion, garlic, ginger, bread crumbs, beaten egg, fresh herbs, lemon zest, pine nuts, feta cheese, cinnamon, cardamom, and salt and pepper into a large bowl. Using your hands, mix everything together well.
  • Scoop up some of the mixture and form meatballs about the size of ping pong balls. Place the meatballs on the greased baking dish. Note: you can make these ahead of time just cover with plastic wrapped and refrigerate up to 2 days or freeze for later.
  • Place the baking dish in the oven on the upper middle rack and bake for about 18-20 minutes, or until cooked through.

Notes

This recipe is adapted from Recipetineats.com.  I’ve made a few adjustments to seasoning and technique to create a deeply comforting winter braise that pairs perfectly with creamy polenta.

Nutrition

Calories: 370kcalCarbohydrates: 7gProtein: 17gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.003gCholesterol: 97mgSodium: 625mgPotassium: 289mgFiber: 1gSugar: 1gVitamin A: 771IUVitamin C: 10mgCalcium: 113mgIron: 2mg
Keyword lamb, Meatballs
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