Moroccan Seasoned Meatballs
Moroccan Seasoned Meatballs
Seasoned with a Moroccan-style blend of fresh mint, cinnamon, coriander and cumin and simmered in tomato sauce, these tender lamb meatballs make a flavorful change from their Italian-style cousins.
Ingredients
Meatballs
- 1 lb ground lamb
- 1 egg slightly beaten
- 1 clove garlic very finely chopped
- 2 tablespoons bread crumbs
- 1 ½ tablespoons fresh mint leaves finely chopped
- 1 tablespoon fresh parsley finely chopped
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons cooking oil
Sauce
- 2 tablespoons cooking oil
- ½ cup onion chopped
- 3 cloves garlic very finely chopped
- 2 cups diced tomatoes undrained
- ½ to 1 teaspoon cinnamon
- ½ to 1 teaspoon ground coriander
- Salt and pepper to taste
Instructions
- Combine the lamb, egg, garlic, bread crumbs, mint, parsley, cinnamon, coriander, cumin, salt and pepper in a large bowl. Form the mixture into 16 to 18 meatballs about 1 ¼ inch in diameter.
- Heat the olive oil in a large, heavy skillet over medium-high heat. Add the meatballs and cook until lightly browned on all sides, about three minutes total. Transfer the meatballs to a plate, drain the excess fat from the pan and return it to the stove.
- To make the sauce, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking until fragrant, one minute longer.
- Stir in the tomatoes. Add ½ teaspoon each of cinnamon and coriander and season to taste with salt and pepper. Cook for two minutes, then taste again and adjusted the spices as desired.
- Return the meatballs to the pan and turn several times to coat them with the sauce cover and simmer slowly until the meatballs are cooked through, 6 to 8 minutes.
- Transfer the meatballs and sauce to a serving dish, garnish with parsley and serve with steamed white rice.
