Moroccan Lemon and Cardamom Meatballs
User Reviews
4
Moroccan Lemon and Cardamom Meatballs
Description
This recipe for Moroccan Lemon and Cardamom Meatballs mixes ground lamb with finely minced red onion, garlic, grated ginger, plain dry bread crumbs, beaten egg, and an abundance of fresh herbs including parsley, cilantro, and mint. Lemon zest, pine nuts, crumbled feta, cinnamon, freshly toasted and ground cardamom, salt, and black pepper provide a complex flavor profile indicative of North African cuisine.
The meatballs are formed into walnut-sized portions and browned in olive oil to develop a crisp outer crust. They finish cooking in the oven until fully cooked, while the accompanying sauce combines tahini with lemon juice, salted and thinned with water to create a bright, creamy sauce that complements the meatballs' richness.
Garnishes of pine nuts, fresh herbs, and a sprinkle of smoked paprika or sumac enhance the dish's texture and flavor layers. This combination offers a balanced plate suitable for serving as part of a shared meal or as an entrée with sides that can absorb the sauce and herbs.
The recipe also suggests ingredient variations like turkey or zucchini meatballs for those avoiding lamb, and provides a tip for toasting and grinding cardamom seeds to maximize spice aroma and flavor.
Ingredients
for the meatballs
- 1 lb lamb ground
- 1/2 onion medium red, very finely minced
- 2 cloves garlic finely minced
- ginger 2 inch piece, fresh, peeled, grated or finely minced
- 1/4 cup bread crumbs plain, dry
- 1 egg large, well beaten
- parsley fresh leaves, finely chopped, a handful
- cilantro fresh leaves, finely chopped, a handful
- mint fresh leaves, finely chopped, a handful
- lemon zest of two
- 1/2 cup pine nuts
- 1/2 cup feta cheese fresh, finely crumbled
- 1 tsp salt
- 1 tsp black pepper fresh cracked
- 1/2 tsp cinnamon
- 1 tsp cardamom freshly toasted and ground
- olive oil for frying
for the sauce
- 2/3 cup tahini
- lemon juice of 1
- 3/4 tsp salt
- water
garnish
- pine nuts
- parsley or cilantro or mint, chopped
- smoked paprika or sumac, a sprinkling
Instructions
- Set oven to 350F
- Place the lamb, onion, garlic, ginger, bread crumbs, beaten egg, fresh herbs, lemon zest, pine nuts, feta cheese, cinnamon, cardamom, and salt and pepper into a large bowl. Mix everything together using your fingertips. You want to get all the ingredients evenly distributed without compacting the meat.
- Form walnut sized meatballs from the mixture. You can do this several hours ahead of time if you want, but be sure to cover the meat completely with plastic wrap and refrigerate until needed.
- Cover the bottom of a heavy pan with the olive oil and heat until hot. Work in batches so you don't crowd the pan, and brown the meatballs on all sides. Add more oil as necessary.
- Place the meatballs on a baking sheet and bake for about 12 minutes, or until cooked through. (Ground lamb should be cooked to about 160F)
- Meanwhile make the sauce by mixing the tahini and lemon juice, and then adding enough water to make a thin sauce. Salt it to taste.
- Serve the meatballs hot from the oven, nestled in the sauce. Garnish with more pine nuts, herbs, and a sprinkling of sumac or paprika.
Notes
- This recipe is inspired by Yotam Ottolenghi and offers variations with turkey, beef, or vegetarian alternatives like veggie burger mix or falafel.
- To prepare cardamom seeds, lightly crush the pods, remove the seeds, toast them in a dry pan until fragrant, then grind for the freshest flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 12g | 4% |
| Protein | 22g | 44% |
| Fat | 43g | 66% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 916mg | 38% |
| Potassium | 403mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 132mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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