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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