Moroccan Lamb Meatballs
Moroccan Lamb Meatballs. These lamb meatballs are simple to make and there are some fabulous spices in these flavour packed meatballs.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 1 small onion
- 3 garlic cloves
- 1 egg
- 1 slice of white bread
- 1/2 tsp ground cinnamon
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- 1/2 tsp paprika
- 1/2 tsp smoked paprika
- 1/2 tsp cracked black pepper
- 1 tsp salt
- 1.1 lb ground lamb (minced lamb)
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.
Calories: 269kcal | Carbohydrates: 5g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 469mg | Potassium: 233mg | Sugar: 1g | Vitamin A: 4.3% | Vitamin C: 2.2% | Calcium: 4% | Iron: 10.7%