Moroccan Lamb Cocktail Meatballs

READY IN: 1hr 30mins
Recipe by lazyme

From the American Lamb Board. Posted for ZWT6.

Top Review by twissis

Made as written for ZWT6, this recipe is a tasty easy-fix & combo of ingredients that we really liked. That said briefly for the record, my only prob w/the recipe was that it did not work as a cocktail meatball for me since I see them as finger-food skewered by a toothpick to eat 1-handed while you hold your drink w/the other hand. :-) But doing that does not allow for a fair share of the sauce, apricots & raisins. You can spear the apricots, but the raisins & sauce are left behind. For me at least, this works best as a starter course plated to eat w/a fork or served in a sml dish. That way you can enjoy the full taste experience w/ea meatball. I quartered the apricots so their strong flavour would not jolt the taste buds, but rather share their goodness w/more of the meatballs & other ingredients. Hopefully I will be able to post a pic after ZWT is over & thx for sharing this recipe w/us.

Ingredients Nutrition


  1. In a bowl, combine boiling water, chicken granules, onion salt and pepper.
  2. Stir in couscous; cover and let stand 10 minutes.
  3. Stir in lamb and egg; mix well. Form into 3/4 to 1-inch meatballs; place in baking pans.
  4. Bake in 350ºF oven for 12 to 15 minutes or until done.
  5. Drain, keep warm.
  6. In small saucepan, combine gravy, apricots, preserves, broth, turmeric, ginger, cinnamon and raisins.
  7. Bring to a boil.
  8. Simmer 5 minutes.
  9. Pour over meatballs, toss to coat.

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