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lamb meatballs on divided plate

Mini Moroccan Lamb Meatballs

  • Author: Amy Palanjian
  • Prep Time: 15
  • Cook Time: 18
  • Total Time: 33 minutes
  • Yield: Serves 4-6 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Middle Eastern


Serve these mini meatballs with grains and veggies or pasta.


  • 1 pound ground lamb
  • 1/4 cup diced onion
  • 1/4 cup diced carrot
  • 1/3 cup plain breadcrumbs
  • 1 teaspoon cumin
  • 2 tablespoons fresh parsley leaves (or 1 teaspoon dried parsley)
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup raisins or diced dried apricots


  1. Preheat oven to 375 F. Line a rimmed baking sheet with foil and coat with nonstick spray.
  2. Place the onion, carrot, and fresh parsley (if using) into the bowl of a food processor. Grind finely for about 30 seconds.
  3. Add the lamb, cumin, egg, cheese, apricots or raisins, salt, and cornmeal or breadcrumbs and combine well for 30-60 seconds stopping to scrape down the sides of the bowl as needed.
  4. Form into 1-inch balls and place on baking sheet.
  5. Bake for 18-20 minutes, or until just starting to brown.
  6. Drain on paper towels and serve with Cucumber Sauce or in your favorite marinara sauce with a sprinkle of cinnamon and cumin.


Store any leftovers in an airtight container in the fridge for 5 days or in the freezer for 3 months.

Use gluten-free breadcrumbs if needed.

Grind the veggies finely to ensure a smooth overall final texture.

Use a 1 tablespoon measuring spoon to portion out batter.

You can fry these in hot oil in a cast iron skillet if you prefer your meatballs to be a little crunchy.

Serve with Cucumber Sauce over rice and veggies, or in Tomato Sauce with pasta with a sprinkle of cinnamon and cumin.

Keywords: lamb meatballs, healthy meatballs

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