Spicy Moroccan Lamb Meatballs

These are truly “amaze-balls”, and the aroma alone will turn this recipe into a monthly staple in your home.

Don’t be intimidated by the length of the ingredients below, because basically you put everything in a bowl, mash it up, roll up a meat ball, and cook. It’s seriously that simple.

You’ll Need:                                                                                                 

2 Tbsp olive oil (for cooking)

For The Balls:

1 lb ground lamb

½ cup onion, either grated or finely minced

1/2 cup breadcrumbs

1 egg

2 cloves garlic, minced

1/4 cup cilantro, finely chopped (optional, for those who have the gene that makes cilantro taste like soap)

1 tsp cumin

1 tsp smokey paprika

1/2 tsp cinnamon

1/2 tsp cayenne pepper (more if you like it spicy!)

1 tsp salt

Several turns on a black pepper grinder

What To Do:

So simple:

Except for the olive oil, put all ingredients in a bowl.

Mix with your hands until all ingredients are smoothly incorporated.

Measure out 1 heaped tablespoon, then roll into a ball.

Repeat with remaining mixture – should have 20 – 24 meatballs.

Next:

You’ll do this in a couple of batches, depending on the size of your pan.

Heat oil in a large non stick pan over medium heat.

Add ~half the meatballs, but do not crowd them in. 

Cook, turning to brown all over. It’ll take about 6-8 minutes per batch, just open up a test ball to make sure your level of doneness has them cooked all the way through.

Transfer them to a plate, do the others, and you’re done!

Play With Your Food:

Serve these with other elements of a Mezzi Platter, like pita bread, hummus, tabouli, etc. They are delicious as a sandwich in a pita, with tomato, onion, and a tzatziki sauce!

Also, tastes these lovelies, and judge the flavor profile. Note whether you notice the cinnamon, or need more spice, less/more salt, etc. Make these your own!