Moroccan Meatballs

From: FrenchBunny

On Jan 4, 2008

I had made these as appetizers. Made about 40 meatballs. Only cooked it for about 20 minutes in oven and kept them warm in my crockpot mixed with some mango chutney. I am not crazy about lamb so I used hamburger. It was delicious. They all went pretty quick. So easy to make. Will make again another time. It was Moroccan food night this time.

From: MarraMamba

On Sep 2, 2007

oh wow. These are really flavorful. I am having them with some lingonberry sauce on the side, but i love the suggestions by other reviewers of yogurt sauce etc. I can imagine with tzatziki too.

From: Geema

On Feb 3, 2004

If you are craving some lamb, but want to go easy on your budget, try these great meatballs. They have a wonderful flavor highlighted by the interesting spices. I made a creamy curry sauce with onions, and apples to drizzle on the baked meatballs, and served it with some more couscous and roasted broccoli with lemon and garlic. Derf, this is a very repeatable recipe...thanks.

From: Bergy

On Feb 15, 2004

Great recipe - just enough spice to make them interesting. I cut the recipe in half with no problem - I did add 1 tbsp over the 1/4 cup Cous Cous to get the right binding texture.Because I used only a 1/2 egg I probably put in the generous half in the mixture. I put these meatballs on a burger bun and they were wonderful served with small green salad and sauted mushrooms. I think ground chicken would also be great for this recipe . Thanks Dorothy for yet another keeper