Moroccan Lamb Meatballs
(1 reviews)
Prep time:
15 min
15 min
Cook time:
40 min
40 min
Servings:
4
4
A simple recipe for Moroccan Lamb Meatballs that truly impresses your family and friends. Deliciously seasoned with Moroccan spices, saffron, lemon and olives.
Ingredients
1lb ground lamb
3 onions
1 lemon (zest, juice and quartered)
1 tsp ground cumin
1 tsp ground cinnamon
1/3 cup parsley, flat-leaf, chopped
1/8 tsp cayenne pepper
2 tbsp olive oil
1 tsp ginger, freshly grated
1 red chilli, deseeded, finely chopped
saffron (pinch)
1 cup lamb stock (chicken stock if lamb stock not available)
1 tbsp tomato paste
100g kalamata olives, pitted
1/4 cup coriander, chopped
Instructions
- Using a food processor chop onions finely
- Using a large bowl add ground lamb, half of the onions, lemon zest, ground cumin, ground cinnamon, lemon zest and parsley
- Mix thoroughly to ensure all ingredients are fully integrated.
- Create meatballs approximately 1" in size and set aside
- Using a large saucepan heat olive oil
- Add remaining onions to saucepan along with ginger, red chilli and saffron
- Saute for 5 minutes until onions softened
- Add lamb stock, lemon juice, tomato paste and olives and stir
- Bring mixture to a boil then reduce heat
- Gently add the meatballs into the saucepan and cover for 20 minutes occasionally gently stirring/turning meatballs
- After 20 minutes add coriander and lemon wedges
- Cover and allow to cook another 10 minutes
- Serve with couscous and enjoy!
Tips
Whenever grating a lemon for zest it is best to use a fresh ripe lemon. Lemons that have been around for awhile are very difficult to zest.
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