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Moroccan style Lamb Meatballs

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Ingredients

Adjust Servings:

	1 lb Ground Lamb
	1 Shallot
	2 Egg Yolk
	1/2 teaspoon crushed Red Pepper
	1 tablespoon Smoked Paprika
	1 teaspoon Coriander
	1 tablespoon Turmeric
	3 tablespoons Bread Crumbs
	1 teaspoon Garlic Powder
	1 tablespoon Butter
	to taste Fresh Dill
	to taste Salt
	to taste Pepper

Moroccan style Lamb Meatballs

Name: Moroccan style Lamb Meatballs
Yield: 4
Cuisine: Moroccan
Ingredients: Ground Lamb: 1 lb; Shallot: 1; Egg Yolk: 2; crushed Red Pepper: 1/2 teaspoon; Smoked Paprika: 1 tablespoon; Coriander: 1 teaspoon; Turmeric: 1 tablespoon; Bread Crumbs: 3 tablespoons; Garlic Powder: 1 teaspoon; Butter: 1 tablespoon; Fresh Dill: to taste; Salt: to taste; Pepper: to taste

Features:

Cuisine:

Moroccan

Lamb meatballs are not your typical meatball and pasta dish. It is so much more delicate and fragrant and still very easy to make. This Moroccan-style lamb meatballs recipe is perfect for a Mediterranean theme lunch or dinner, best served with some couscous and tzatziki sauce.

25
Serves 4
Easy

Ingredients

1 lb Ground Lamb
1 Shallot
2 Egg Yolk
1/2 teaspoon crushed Red Pepper
1 tablespoon Smoked Paprika
1 teaspoon Coriander
1 tablespoon Turmeric
3 tablespoons Bread Crumbs
1 teaspoon Garlic Powder
1 tablespoon Butter
to taste Fresh Dill
to taste Salt
to taste Pepper

My Two Cents

When I think of Morocco I think of…spices and colors, ancient culture with so much history, and a labyrinth of narrow streets leading all to one center of the city – the market. All year round sun heats up the spices and the whole city smells like one exciting culinary adventure!

Lamb is one of the key proteins in that part of the World, known for its delicate taste but did you know that lamb comparing to beef has more health-promoting omega 3 fatty acid in it? Another reason to add this wonderful protein to your diet!

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Directions

1 Done	Chop your shallot very nicely, the smaller the better. Chop dill. Mix ground lamb with the above spices and ingredients in a mixing bowl. Mix all ingredients well and let them rest for 5-10 minutes before forming meatballs.
2 Done	Start forming your meatballs, I recommend making them on a smaller side, using 2 tablespoons of lamb mix. Set them aside and heat up your frying pan with 1 tablespoon of butter. I think cooking them in butter rather than in a frying oil does give lamb meatballs more color and flavor. When butter melted completely set heat on medium-high and add your meatballs to the pan. Cook for 3 minutes a side, and try not to move them around when they hit the pan to make sure they get a nice golden brown color. Total cooking time should be around 15 minutes.
3 Done	Let your meatballs rest for 5 minutes before serving. These Moroccan-style Lamb Meatballs are best served with some couscous and yogurt-based sauce like tzatziki or mint.