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 CuminPrint Recipe
- 1 pound of ground lamb
- 1 small white onion, diced
- 3 garlic cloves, diced
- 2 scallions, sliced
- 1/4 cup golden raisins
- 2 tablespoons of breadcrumbs
- 1 egg
- Zest of 1 lemon
- 1 teaspoon of Worcestershire sauce
- 1 teaspoon of capers
- 1 teaspoon of each: kosher salt, cinnamon, cumin, pepper, chile flakes
- Cilantro or dill, sesame seeds, pomegranate molasses for topping
- Toasty naan for serving
- 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.