Moroccan Lamb Meatballs

lamb-meatballs-with-rice-and-carrots-in-white-plate

With a mellow, kid-friendly flavor, veggies tucked inside, and an easy baking method that makes cleanup a breeze, these Lamb Meatballs are a delicious family dinner recipe to pair with pita, grains, or pasta.

Course Dinner

Cuisine Middle Eastern

Prep Time 15

Cook Time 18

Total Time 33

Servings

Calories 291kcal

Author Amy Palanjian

Equipment

Mixing Bowl

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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.

Nutrition