Moroccan Lamb Meatballs

Name: Moroccan Lamb Meatballs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 serving
Ingredients: 1 small onion; 3 garlic cloves; 1 egg; 1 slice of White Bread; ½ teaspoon ground cinnamon; ½ teaspoon dried oregano; ½ teaspoon dried parsley; 1 teaspoon ground cumin; ½ teaspoon ground allspice; ½ teaspoon paprika; ½ teaspoon smoked paprika; ½ teaspoon cracked black pepper; 1 teaspoon salt; 1.1 lb ground lamb

User Reviews

4.7

60 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
6
Calories
269 kcal
Course
Main Course, Appetizer
Cuisine
Moroccan

Moroccan Lamb Meatballs

Carmen Warren

Report

Moroccan Lamb Meatballs. These lamb meatballs are simple to make and there are some fabulous spices in these flavour packed meatballs.

Share:

I Made This!

45 people made this

Print

13 people printed this

Save this

36 people saved this

Ingredients

Servings

1 small onion
3 garlic cloves
1 egg
1 slice of White Bread
½ teaspoon ground cinnamon
½ teaspoon dried oregano
½ teaspoon dried parsley
1 teaspoon ground cumin
½ teaspoon ground allspice
½ teaspoon paprika
½ teaspoon smoked paprika
½ teaspoon cracked black pepper
1 teaspoon salt
1.1 lb ground lamb (minced lamb)

Add to Shopping List

Instructions

Peel the onion and garlic and place them in a food processor, then blitz until you have an onion mush. Use a spatula to push the mixture down from the sides.
Crack in the egg and pulse mix until you have an egg mush.
Remove the crusts from the bread, rip it into small pieces and add it to the food processor.
Measure in the cinnamon, oregano, parsley, cumin, allspice, paprika, smoked paprika, black pepper and salt, then pulse chop until everything is well mixed.
Remove the blade and add the lamb mince. Use your hands to squish and squash the mixture together until it is well mixed.
If your blade can't be removed them tip everything into a bowl to mix. Don't use the food processor to mix in the meat. It chops it up too much and you end up with meatballs that have the texture of processed meat.
Once the mixture is well mixed, use two teaspoons to measure out a ball of mixture. Roll it around in your hands and then set the ball aside on a large plate.
I always aim for 36 meatballs.
Heat a small amount of oil in a heavy based frying pan. Once it is smoking hot, reduce the heat to medium and add the meatballs.
Cook for 2 minutes and then roll them all about to cook the other sides. They will take about 5 minutes in total to cook.

Nutrition Information

Show Details

Calories 269kcal (13%) Carbohydrates 5g (2%) Protein 15g (30%) Fat 20g (31%) Saturated Fat 8g (40%) Cholesterol 87mg (29%) Sodium 469mg (20%) Potassium 233mg (7%) Sugar 1g (2%) Vitamin A 215IU (4%) Vitamin C 1.8mg (2%) Calcium 40mg (4%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 269 kcal

% Daily Value*

Calories	269kcal	13%
Carbohydrates	5g	2%
Protein	15g	30%
Fat	20g	31%
Saturated Fat	8g	40%
Cholesterol	87mg	29%
Sodium	469mg	20%
Potassium	233mg	5%
Sugar	1g	2%
Vitamin A	215IU	4%
Vitamin C	1.8mg	2%
Calcium	40mg	4%
Iron	1.9mg	11%