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Savoury Moroccan Spiced Lamb Meatballs With Cinnamon and Cumin
Gretel Shaw
Try this Moroccan spiced lamb meatballs with cinnamon and cumin is you want some interesting kick to your boring meatballs.
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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
US Customary
Metric
1x
2x
3x
1
pound
ground lamb (minced lamb)
1
small
white onion
-
diced
3
cloves
garlic
-
diced
2
sprigs
scallions
-
sliced
¼
cup
raisins
2
tablespoons
breadcrumbs
1
medium
egg
1
medium
lemon zest
1
teaspoon
Worcestershire sauce
1
teaspoon
capers
1
teaspoon
Kosher salt
1
teaspoon
ground cinnamon
1
teaspoon
cumin
1
teaspoon
ground black pepper
1
teaspoon
chili flakes (chilli flakes in British English)
1
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.
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