Spicy Moroccan Lamb Meatballs
AuthorTiffany AngelaCategoryMoroccanDifficultyIntermediateThese spicy Moroccan-inspired lamb meatballs are so tender and so flavorful. Perfect to serve with bread, pasta, rice, or simply eaten by itself!
Preheat your broiler. In a small bowl, add the 1/2 cup panko bread crumbs and 2 tbsp heavy cream. Stir together and set aside to soak while preparing the rest of the meatball mixture.
In a large mixing bowl, add in 1 lb ground lamb, 1 lb ground pork, 1/2 large blended onion, 6 cloves of minced garlic, 2 eggs, 1/2 cup finely-grated Parmesan cheese, 1/4 cup minced fresh parsley, 1 tsp salt, 1/2 tsp freshly ground black pepper, 1/2 tsp cumin, 1/2 tsp nutmeg, 1/2 tsp cinnamon, and 1/4 tsp red pepper flakes. Once all the ingredients above are in the bowl, add in the bread crumb and heavy cream mixture. Use your clean hands to mix the ingredients until evenly combined. Try not to overmix the ingredients.
Wash your hands and then coat them with oil. Shape mixture with oiled hands into ~24 meatballs (3 tbsp each) and place onto a well-oiled baking sheet.
Place under the broiler on the middle rack of your oven. Cook for 6 minutes, turning the meatballs twice at the 2-minute and 4-minute mark. Take the meatballs out of the oven and set aside. Turn off the broiler and turn the oven to 400°F.
Meanwhile, heat up 3 tbsp oil in a skillet over medium heat and add the 1/2 finely diced onion. Cook and stir until the onion is translucent (~5 minutes). Once translucent, add the 4 minced garlic cloves and cook for another minute.
Add 1 tsp cayenne pepper, 1 tsp red pepper flakes, 1 tsp cumin, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp sugar, 1 tsp salt, 1/2 tsp freshly cracked black pepper, and 2 bay leaves. Stir until combined and cook for 1 minute. Then, add the large can of crushed tomatoes and bring the sauce up to a gentle boil while stirring occasionally. Add in the 2 tbsp of heavy cream and mix until evenly distributed.
If you prefer less spicy foods, I suggest adding 1/2 tsp of cayenne pepper instead of a full tsp.
Add the meatballs to the sauce and gently toss until all of them are covered. Pour the meatballs and all of the sauce into a large baking dish or skillet that is oven safe. Bake for 25-30 minutes or until the internal temperature of the meatballs is 160°F and sauce is bubbling.
Top with freshly grated Parmesan cheese and parsley. Serve with bread, pasta, or rice!
Ingredients
Directions
Preheat your broiler. In a small bowl, add the 1/2 cup panko bread crumbs and 2 tbsp heavy cream. Stir together and set aside to soak while preparing the rest of the meatball mixture.
In a large mixing bowl, add in 1 lb ground lamb, 1 lb ground pork, 1/2 large blended onion, 6 cloves of minced garlic, 2 eggs, 1/2 cup finely-grated Parmesan cheese, 1/4 cup minced fresh parsley, 1 tsp salt, 1/2 tsp freshly ground black pepper, 1/2 tsp cumin, 1/2 tsp nutmeg, 1/2 tsp cinnamon, and 1/4 tsp red pepper flakes. Once all the ingredients above are in the bowl, add in the bread crumb and heavy cream mixture. Use your clean hands to mix the ingredients until evenly combined. Try not to overmix the ingredients.
Wash your hands and then coat them with oil. Shape mixture with oiled hands into ~24 meatballs (3 tbsp each) and place onto a well-oiled baking sheet.
Place under the broiler on the middle rack of your oven. Cook for 6 minutes, turning the meatballs twice at the 2-minute and 4-minute mark. Take the meatballs out of the oven and set aside. Turn off the broiler and turn the oven to 400°F.
Meanwhile, heat up 3 tbsp oil in a skillet over medium heat and add the 1/2 finely diced onion. Cook and stir until the onion is translucent (~5 minutes). Once translucent, add the 4 minced garlic cloves and cook for another minute.
Add 1 tsp cayenne pepper, 1 tsp red pepper flakes, 1 tsp cumin, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp sugar, 1 tsp salt, 1/2 tsp freshly cracked black pepper, and 2 bay leaves. Stir until combined and cook for 1 minute. Then, add the large can of crushed tomatoes and bring the sauce up to a gentle boil while stirring occasionally. Add in the 2 tbsp of heavy cream and mix until evenly distributed.
If you prefer less spicy foods, I suggest adding 1/2 tsp of cayenne pepper instead of a full tsp.
Add the meatballs to the sauce and gently toss until all of them are covered. Pour the meatballs and all of the sauce into a large baking dish or skillet that is oven safe. Bake for 25-30 minutes or until the internal temperature of the meatballs is 160°F and sauce is bubbling.
Top with freshly grated Parmesan cheese and parsley. Serve with bread, pasta, or rice!
No Comments