Mezze is a fun way to nosh, or entertain friends, with a diverse and flavorful menu. Lamb, of course, is a popular ingredient in Moroccan cuisine, and these meatballs showcase it well. In a pinch or a hurry? Check the FAST RECIPE for these meatballs below!
moroccan lamb meatballs
For spice mixture:
- 1 teaspoon whole black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon sweet or hot paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon coriander seeds
For meatballs:
- 1 pound lean ground lamb
- 1 egg, lightly beaten
- 2 tablespoons grated onion
- 1/4 cup dry bread crumbs
- Salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- handful of cracked green olives, for garnish
- lemon wedges, for garnish
Prepare spice mixture:
In a skillet over medium heat, toast the peppercorns, cumin, paprika, red pepper flakes, and coriander until fragrant be careful not to burn. Remove from the heat and grind in a spice grinder. Set aside.
In a bowl, mix the lamb with the egg, grated onion, bread crumbs and 1 tablespoon of the spice mixture. Season with salt and pepper. Form the mixture into 1 -inch balls; set aside to chill..
Heat the olive oil in a very large skillet. Add the meatballs and fry over moderately high heat until browned and cooked through. Transfer the meatballs to a platter; keep warm. Garnish with olives and lemon wedges.
Makes about 30 meatballs.
Dipping Sauce:
- 1 ½ cups Greek style yogurt
- Zest of one lemon
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon finely minced garlic
Stir all ingredients together, chill until serving time.
quick moroccan meatballs
- 1 pound frozen cocktail meatballs, thawed
- 1 tablespoon of the spice mixture, above
- 1 recipe dipping sauce, above
- handful of cracked green olives, for garnish
- lemon wedges, for garnish
Preheat oven to 425°F. Line small baking sheet with parchment paper; set aside.
In a plastic bag, toss the meatballs with the spice mixture. Spread meatballs in a single layer on prepared baking sheet. Bake in preheated oven abut 15 minutes, until meatballs are downed and crisp. Pile the meatballs onto a platter or shallow bow; garnish with olives & lemon. Serve with dipping sauce.