Moroccan Meatballs

From: Amberngriffinco

On Jun 24, 2009

I love lamb. This is an easy and inexpensive recipe. Very easy to make, but the mix was bland to me. . I don't use salt per se, but used it in this. The mix was very sticky to work with. It needs something else IMHO. Thanks

From: Cookgirl

On Jun 23, 2009

This was delicious although I made the mistake of using ground chicken instead of my usual ground lamb or beef/pork to make the meatballs. I have to remind myself again that I don't like meatballs made with ground chicken or turkey. (It's too dry.) I want to make this again soon using ground lamb, which I have a good supply of in the freezer. The combination of flavors was very delicious. I skipped Step #3 but finely ground the onion. Thank you.

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