Moroccan Lamb Meatballs Recipe

Moroccan Meatballs The Mediterranean Dish

WebJun 19, 2023 · Add the meat, grated onion, garlic, cilantro, Ras El Hanout, ground ginger, and cayenne. Sprinkle in a generous pinch of kosher salt …

Rating: 4.9/5(28)
1. Make the shaved carrot salad first. Using a peeler, go ahead and peel the carrots into ribbons (or you can slice the carrots very thin sticks.) Place carrots and the remaining carrot salad ingredients into a bowl. Toss by hand to combine. Set aside or in the fridge for now.
2. If making other fresh sides to serve along, prepare those as well and save in the fridge. Toss the cherry tomatoes and onions with a little olive oil and lemon juice, if you like, and season with salt and pepper. Save in the fridge.
3. If using, prepare Tzatziki sauce per this recipe; plain Greek yogurt is fine too. Save in fridge for later.
4. Prepare meatball mixture. Squeeze any liquid out of the bread and place in a large mixing bowl. Add the meat, onions, garlic, cilantro, Ras El Hanout, ground ginger, and cayenne. Sprinkle a generous pinch of kosher salt and black pepper. Using clean hands, mix/knead until meat mixture is well combined.

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Moroccan Lamb Meatballs Bowl of Delicious

WebJan 12, 2021 · First, make the meatball mixture. Mix together some finely diced onion, breadcrumbs, milk, egg, salt, and Ras el Hanout. Add the …

Rating: 5/5(32)
1. In a large mixing bowl, mix together half the diced yellow onion, the breadcrumbs (1/3 cup), milk (1/4 cup), egg, 1 teaspoon kosher salt (see notes), and 1 tablespoon of the ras el hanout.
2. Add the ground lamb to the bowl and mix until everything is just combined (try not to over mix- using your hands is a good way to combine everything but you can use a spoon if you prefer).
3. Heat the olive oil (2 tablespoons) in a 12" skillet over medium-high heat. Roll the lamb mixture into 1-inch balls (I like using a cookie scoop to measure them equally into my hands, then give them a gentle roll) and place directly in the skillet. When all the meatballs have been added, sear for 1 more minute undisturbed. Flip to the other side (starting with the meatballs that were added to the skillet first) and allow to sear for 2 more minutes. Remove to a plate.
4. Add the other half of the diced onions to the skillet and sauté until softened and starting to brown (about 3 minutes- there should be plenty of oil and fat left in the skillet but if it's dry you can add some more olive oil). Turn down the heat to medium and add the minced garlic (2 cloves) and the other 1 tablespoon of ras el hanout and sauté for 30 seconds to 1 minute longer, until spices and garlic are fragrant. Add the canned diced tomatoes (15 oz.), the chicken broth (1 cup), and the raisins (1/4 cup), stir together, and bring to a gentle simmer.

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Juicy CuminSpiced Lamb Meatballs (in 30 Minutes!)

WebFeb 6, 2018 · Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside. In a medium mixing bowl, combine the …

Rating: 5/5(5)
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a medium mixing bowl, combine the lamb, almond meal, egg, mint, tomato paste (if using), sea salt, cumin, ginger, paprika and cayenne. With clean hands, mix the lamb until well combined, making sure not to overly break apart the meat. Form the mixture into 12 equal balls, about 2 tablespoons of meat in each. Arrange on the prepared baking sheet and bake in the oven until lightly browned on top and cooked through, about 20 minutes.
3. Meanwhile, bring a large pot of salted water to boil. Cook the pasta according to packaged directions and drain in a colander.
4. In the bowl of a blender or food processor, add the peppers, sundried tomatoes, almonds, olive oil, sherry vinegar, sea salt, and red pepper flakes. Puree until smooth, adding a splash of water if necessary to reach your desired consistency.

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