Moroccan Lamb Meatballs. These lamb meatballs are simple to make and there are some fabulous spices in these flavour packed meatballs.
How many meatball recipes can I post on my blog before I have to admit I have a problem? I have listed all my meatball recipes below, check it out..... Do I have a problem?
The truth is I just love meatballs!!!! I love making them; mixing up all the wonderful flavours and squishing the meat together with my hands. Then forming them into little tiny balls of deliciousness!
Then there is how much I love eating meatballs. Especially small meatballs, the type you can pop in your mouth whole. That way you get the crisp shell and the super soft inside all together in one bite. And you can gobble up quite a few when they are small!
Another beauty of making them small and eating them whole, meaning you can serve them as a snack or canapé. Perfect for wintery nights inside by the fire, or summery nights on the deck!
Or mix them together with a sauce and make a meal.
These Moroccan Lamb meatballs are juicy, packed with flavour and light enough to enjoy as a snack. They are also great stuffed into wraps or rolls. Or you can add them to a couscous, chickpea and tomato salad (which is how Stew took the leftovers for lunch!)
Just look at them!!!! These lamb meatballs are seriously good!!! The flavour is amazing. Cinnamon, allspice, oregano, paprika, pepper, garlic the list of wonderful aromatic flavour packed ingredients gives you a hint as to how amazing these are going to taste.
So if like me you have a meatball problem, obsession, love, you should get these cooking soon. Also check out my other meatball recipes. I am also thinking of starting a recipe collection for meatballs. Watch this space!
Baked Italian Meatballs with Cheesy Polenta
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Thai Spiced Mini Chicken Meatballs - One of the most popular recipes on my blog!
Pork Meatballs with Garlic Mushroom Spaghetti - Excuse the photos!!! This was one from my first week of blogging
And I also have 5 recipes for meatballs that I have cooked and was planning to put on the blog in the next couple of months.
Mexican Beef Meatballs
Buffalo Chicken Meatballs (with blue cheese dip)
Japanese Chicken and Mushroom Meatballs with Sticky Sweet Soy
Greek Lamb Meatballs with Fetta and Cucumber
Chicken and Spinach Meatball Soup
Yup. My name is Claire and I have a Meatball problem!!!
Still what a problem to have 😉
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Get the Recipe
Moroccan Lamb Meatballs
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 (minced lamb)
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
Nutrition is per serving
Diana says
Delish! My husband and I made these last night, subbing 1/2 cup Aleia's plain breadcrumbs for the bread to make them gluten free--and he could not stop saying how good they were. I thought they were even better cold the next day. Gotta love a recipe that keeps on giving! No question it's going in the rotation. Thanks so much, Claire!