Moroccan Lamb Meatballs

By • August 10, 2010 • 2 Comments

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Author Notes: We love Moroccan style tagines, and decided to apply that flavor palate to meatballs. The recipe was inspired by one from Nigella Lawson. We served it over a vegetable couscous pilaf known in our apartment as Dirt Candy Roti. These meatballs are great by themselves, or drizzled with a sweet and tangy tamarind sauce. City Share

Serves 20 meatballs

  • 1 pound ground lamb
  • 1/4 cup scallions, finely chopped
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 3 tablespoons cooked oatmeal
  • 1 egg, beaten
  • Oil, for frying
  1. Put the lamb into a bowl and add the scallions, the spices, salt, oatmeal and egg. Work everything together thoroughly with your hands, and then place in the refrigerator for half an hour for the flavors to combine.
  2. Scoop out some of the mixture and roll in your hands to form 1 inch meatballs. Place them on a plate until ready to cook.
  3. When the meatballs are ready, heat about 1/4-inch of oil in a frying pan. When the oil is hot, fry the meatballs in batches until golden brown all over (approx. 5-8 minutes for well done meatballs).
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Tags: aromatic, savory, travels well

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about 4 years ago City Share

Honestly, the oatmeal was a happy accident. Meatball recipes usually call for some type of bread crumbs, and we didn't any bread or crumbs at home. Some meatloaf reciped include oatmeal, and I decided to give it a try in the meatballs. I used cooked steel cut oats (because I had some in the fridge), and I think it helps hold them together. I have no problem with crumbling meatballs, and it doesn't affect the flavor or texture.

Me

about 4 years ago TheWimpyVegetarian

This looks delicious! Does the oatmeal add something in the flavor and/or texture? It looks like such an interesting addition I've not seen before.