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Home Ground Lamb Recipes / Lamb Mince Recipes

Savoury Moroccan Spiced Lamb Meatballs With Cinnamon and Cumin

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Moroccan Spiced Lamb Meatballs With Cinnamon And Cumin
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These Moroccan Spiced Lamb Meatballs are fragrant with cinnamon and cumin, studded with sweet golden raisins and salty bits of caper. It’s so good. I’m sure you will find yourself cooking this every week. It’s made of lamb, so the meat is a little gamier and juicier than beef or pork.

Moroccan Spiced Lamb Meatballs With Cinnamon And Cumin

Savoury Moroccan Spiced Lamb Meatballs With Cinnamon and Cumin

Gretel ShawGretel Shaw
Try this Moroccan spiced lamb meatballs with cinnamon and cumin is you want some interesting kick to your boring meatballs.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Moroccan
Servings 4 people

Ingredients
 
 

  • Tasty Minced Meat Isolated On White Background1 pound ground lamb (minced lamb)
  • White Onion1 small white onion - diced
  • Garlic3 cloves garlic - diced
  •  
    2 sprigs scallions - sliced
  • Raisins In Closeup¼ cup raisins
  • Fine Breadcrumbs, Also Breading Or Crispies In Wooden Bowl2 tablespoons breadcrumbs
  • Chicken Egg1 medium egg
  • Fresh Lemon Zest And Grater1 medium lemon zest
  • Worcestershire Sauce1 teaspoon Worcestershire sauce
  • Jar Of Capers On White Background1 teaspoon capers
  • Kosher Salt1 teaspoon Kosher salt
  • Heap Of Ground Cinnamon And Cassia Cinnamon Sticks1 teaspoon ground cinnamon
  • Cumin In Plate Isolated1 teaspoon cumin
  • Ground Black Pepper Pile, Paths, Top1 teaspoon ground black pepper
  • Chili Peppers1 teaspoon chili flakes (chilli flakes in British English)
  • Big Bunch Of Fresh Green Cilantro Isolated1 teaspoon Cilantro - for topping
  •  
    2 medium naan bread - for serving

Instructions
 

  • Get all the meatball ingredients in a large bowl and gently mix until just combined.
  • Portion out golf-ball sized meatballs.
  • Preheat your largest skillet over medium heat with a healthy slick of oil.
  • Once the pan is hot, add the meatballs, don’t crowd, let sizzle.
  • Brown, each side, then cover the pan to let them cook through—alternatively, finish in the oven for 10 minutes at 350degrees.
  • Serve meatballs hot with your chosen sides. Top with a shower of herbs and sesame seeds and many drizzles of pomegranate molasses.
How did this recipe turn out for you?We’re eager to hear your thoughts!
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