Moroccan Meatballs Recipe #81921
A nice combination of taste, and a little different. I made these half size and served them as an appetizer with a tart cranberry dip. From local newspaper.
by Derf
45 min | 15 min prep
SERVES 4
- 2 teaspoons olive oil
- 1/2 small onion, chopped
- 1 garlic clove, smashed
- 1 lb ground lamb
- 1/2 cup cooked couscous
- 1 egg, beaten
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Preheat oven to 350°F.
- In a small nonstick frypan, heat oil over medium heat.
- Saute onion and garlic for 3 minutes or until browned.
- In a medium bowl, combine ground lamb, couscous, egg, parsley, turmeric, cinnamon and ginger.
- Add sauteed onion and garlic.
- Mix well, form into 1 and 1/2 inch meatballs.
- Place on a prepared baking sheet.
- Bake in preheated oven for 30 minutes, turning after 15 minutes, until browned on all sides and no longer pink.
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5 stars