Moroccan Lamb Meatballs

recipe image

Moroccan Lamb Meatballs

  • Serves
    20 meatballs
Author Notes

We love Moroccan style tagines, and decided to apply that flavor palate to meatballs. The recipe was inspired by one from Nigella Lawson. We served it over a vegetable couscous pilaf known in our apartment as Dirt Candy Roti. These meatballs are great by themselves, or drizzled with a sweet and tangy tamarind sauce. —City Share


  • 1 pound

    ground lamb

  • 1/4 cup

    scallions, finely chopped

  • 1/2 teaspoon


  • 1/2 teaspoon


  • 1 teaspoon


  • 1 teaspoon


  • 1 teaspoon


  • 1 teaspoon


  • 3 tablespoons

    cooked oatmeal

  • 1

    egg, beaten

  • Oil, for frying

  1. Put the lamb into a bowl and add the scallions, the spices, salt, oatmeal and egg. Work everything together thoroughly with your hands, and then place in the refrigerator for half an hour for the flavors to combine.
  2. Scoop out some of the mixture and roll in your hands to form 1 inch meatballs. Place them on a plate until ready to cook.
  3. When the meatballs are ready, heat about 1/4-inch of oil in a frying pan. When the oil is hot, fry the meatballs in batches until golden brown all over (approx. 5-8 minutes for well done meatballs).

Read More

About Author

Leave a Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Alert: Content selection unauthorized by Mondial!!