Description
A delicious recipe for Moroccan Spiced Lamb Meatballs served with a creamy tahini dip.
Ingredients
Scale
- 1 pound ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 2 tablespoons olive oil (for cooking)
- For the Tahini Dip:
- 1/2 cup tahini
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt to taste
Instructions
- Preheat your oven to 400°F.
- In a large bowl, combine ground lamb, breadcrumbs, parsley, onion, garlic, cumin, coriander, cinnamon, smoked paprika, salt, black pepper, and egg. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter.
- Heat olive oil in a large oven-safe skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 5 minutes.
- Once browned, transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the meatballs are cooked through.
- While the meatballs are baking, prepare the tahini dip. In a bowl, whisk together tahini, water, lemon juice, garlic, and salt until smooth. Adjust the consistency with more water if needed.
- Serve the meatballs warm with the tahini dip on the side.
Notes
- For added flavor, consider adding a pinch of cayenne pepper to the meatball mixture for some heat.
- You can also substitute ground lamb with ground beef or turkey for a different taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: Salt to taste
- Fat: 24g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 10g
- Fiber: N/A
- Protein: 22g
- Cholesterol: N/A