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4.0 from 441 votes

Moroccan Lemon and Cardamom Meatballs

Moroccan Meatballs with Cardamom and Lemon are lemony cardamom spiced lamb meatballs nestled in creamy tahini sauce. I have a feeling this is going to become your new favorite meal!

Prep Time
25 mins
Cook Time
25 mins
Total Time
37 mins
Servings: 6 servings
Calories: 514 kcal
Course: Dinner
Cuisine: Moroccan

Ingredients

for the meatballs
  • 1 lb ground lamb
  • 1/2 medium red onion, very finely minced
  • 2 cloves garlic, finely minced
  • a 2 inch piece of fresh ginger, peeled and grated or finely minced
  • 1/4 cup plain dry bread crumbs
  • 1 large egg, well beaten
  • a handful of fresh parsley leaves, finely chopped
  • a handful of fresh cilantro leaves, finely chopped
  • a handful of fresh mint leaves, finely chopped
  • zest of two lemons
  • 1/2 cup pine nuts
  • 1/2 cup fresh feta cheese, finely crumbled
  • 1 tsp salt
  • 1 tsp Fresh cracked pepper
  • 1/2 tsp cinnamon
  • 1 tsp freshly toasted and ground cardamom, see instructions below
  • olive oil for frying
for the sauce
  • 2/3 cup Tahini
  • Juice of 1 lemon
  • 3/4 tsp salt
  • water
garnish
  • pine nuts
  • chopped parsley, cilantro, or mint
  • a sprinkling of smoked paprika, or sumac

Instructions

    Cup of Yum
  1. Set oven to 350F
  2. 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.
  3. 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.
  4. 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.
  5. 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)
  6. 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.
  7. 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
  • For those of you who don't eat lamb, you might substitute my turkey and zucchini meatballs, I think they'd work just as well.
  • If you browse through the comments below you'll see many readers have had success with variations, from chicken to beef, and you can even make this vegan by using your favorite veggie burger mix, or falafel.
  • To remove seeds from cardamom pods, lightly crush the pods with a rolling pin to open them. Remove the black seeds and toast in a dry pan over medium heat for a couple of minutes, moving the seeds constantly, until they are fragrant. Then grind them with a spice or coffee grinder.

Nutrition Information

Calories 514kcal (26%) Carbohydrates 12g (4%) Protein 22g (44%) Fat 43g (66%) Saturated Fat 12g (60%) Trans Fat 1g Cholesterol 94mg (31%) Sodium 916mg (38%) Potassium 403mg (12%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 114IU (2%) Vitamin C 2mg (2%) Calcium 132mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 514

% 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.