Moroccan Meatballs

Derf's Note:

A nice combination of taste, and a little different. I made these half size and served them as an appetizer with a tart cranberry dip. From local newspaper.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 teaspoons olive oil
• ½ small onion , chopped
• 1 garlic clove , smashed
• 1 lb ground lamb
• ½ cup cooked couscous
• 1 egg , beaten
• 2 tablespoons chopped fresh parsley
• ½ teaspoon turmeric
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger

Directions:

1. Preheat oven to 350°F.
2. In a small nonstick frypan, heat oil over medium heat.
3. Saute onion and garlic for 3 minutes or until browned.
4. In a medium bowl, combine ground lamb, couscous, egg, parsley, turmeric, cinnamon and ginger.
5. Add sauteed onion and garlic.
6. Mix well, form into 1 and 1/2 inch meatballs.
7. Place on a prepared baking sheet.
8. Bake in preheated oven for 30 minutes, turning after 15 minutes, until browned on all sides and no longer pink.

Reviews

[Geema]

If you are craving some lamb, but want to go easy on your budget, try these great meatballs. They have a wonderful flavor highlighted by the interesting spices. I made a creamy curry sauce with onions, and apples to drizzle on the baked meatballs, and served it with some more couscous and roasted broccoli with lemon and garlic. Derf, this is a very repeatable recipe...thanks.

[JustJanS]

Very good recipe thank you, and an economical way to eat lamb as Geema pointed out. They were simple to make with fantastic flavours. I made a yoghurt, mint garlic and lemon sauce to serve with them. Left-overs were good in a sanwich the next day too.

[Bergy]

Great recipe - just enough spice to make them interesting. I cut the recipe in half with no problem - I did add 1 tbsp over the 1/4 cup Cous Cous to get the right binding texture.Because I used only a 1/2 egg I probably put in the generous half in the mixture. I put these meatballs on a burger bun and they were wonderful served with small green salad and sauted mushrooms. I think ground chicken would also be great for this recipe . Thanks Dorothy for yet another keeper