These Moroccan Lamb Meatballs are juicy in the middle and spiced with a variety of middle eastern spices that send your taste buds on a trip around the world.
There was a time when I used to eat red meat maybe once a month and usually it was a juicy hamburger with all the fixings. Since I’ve graduated from the NTP program though, meat has become much more of a staple around here. I buy it from the farmer’s market every Friday and try it mix things up. Sometimes it ground meat, other times its pork sausage. What can I say? I get bored easily.
My favorite is grass-fed ground lamb. It contains valuable amounts of CLA, which is a supportive fatty acid and is an excellent source of vitamin B12. And yes defiantly spring for grass-fed if you can. I understand its more expensive but totally worth it. Trust me.
These Moroccan Lamb Meatballs are spiced with cumin, fennel, smoked paprika, cinnamon, sumac and onion powder – basically my entire spice drawer. They are juicy in the middle and taste like a trip to the middle east. I love them thrown into a warm pita with dairy-free yogurt and sliced cucumbers or on a bed of couscous. They take about 20 minutes from beginning to end if you skip the chilling time in the fridge, which you can if you want. The flavors won’t be as developed but if you need dinner on the table fast I won’t fault you.
Since I’m only making dinner for two people, I cooked half of these Moroccan Lamb Meatballs and popped the other half in the freezer. My future self will thank me. Enjoy!
- 1 1lb grass fed ground lamb
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon sumac
- ½ teaspoon cinnamon
- ½ teaspoon ground onion powder
- ¼ teaspoon fennel seeds, toasted and then ground
- 1 teaspoon salt
- ⅓ cup cilantro, chopped
- 1 egg
- 2 tablespoons cassava flour
- 2 tablespoon bacon fat
- In a large bowl, throughly mix together ground meat, the spices, chopped cilantro and 1 egg. Add in cassava flour. Cover with foil and place in the fridge for 1 hour.
- Form mixture into 12 meatballs.
- Melt bacon fat in a large cast iron pan over medium heat. Place half the meatballs in the pan. Evenly brown them on all sides, until they are cooked through about 8 minutes. Repeat with the second batch. Drain on a paper towel and serve with dairy free yogurt and cucumbers.