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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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins

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.