Moroccan Spiced Lamb Meatballs Recipe

Name: Moroccan Spiced Lamb Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dipping sauce; 1 1/2 cups (14 oz.) low-fat Greek yogurt; Finely shredded zest of 1 lemon; 1 tablespoon finely chopped fresh mint leaves; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon finely grated or minced garlic; Meatballs; 2 tablespoons finely grated or minced fresh ginger; 1 tablespoon finely grated or minced garlic; 1 tablespoon ras el hanout*; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 1/2 pounds ground lamb; 1/2 pound ground beef chuck; 1 tablespoon olive oil or canola oil; Mint sprigs

Servings: persons

Dipping sauce
1 1/2 cups (14 oz.) low-fat Greek yogurt
Finely shredded zest of 1 lemon
1 tablespoon finely chopped fresh mint leaves
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon finely grated or minced garlic
Meatballs
2 tablespoons finely grated or minced fresh ginger
1 tablespoon finely grated or minced garlic
1 tablespoon ras el hanout*
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 1/2 pounds ground lamb
1/2 pound ground beef chuck
1 tablespoon olive oil or canola oil
Mint sprigs

1
Make sauce: In a small bowl, stir yogurt with lemon zest, mint, olive oil, salt, and garlic. Cover and chill until ready to serve.
2
Make meatballs: In a large bowl, combine ginger, garlic, ras el hanout, salt, and pepper. Add lamb and beef and gently mix just until seasonings are distributed.
3
In your palms, gently roll meat to form 1 1/2-in. balls; set on a rimmed baking pan.
4
Preheat oven to 200u00b0, line another rimmed baking pan with paper towels, and put it and a heatproof serving bowl in the oven to keep warm. Heat a 12-in. frying pan over medium heat. Add oil and swirl to coat. Brown meatballs in 2 batches on all sides, turning as needed, 10 to 12 minutes for medium-rare. Transfer meatballs to the paper towel-lined pan.
5
Transfer meatballs to the warm serving bowl, garnish with mint sprigs, and serve with yogurt sauce.
6
*Buy at well-stocked supermarkets.
7
Make ahead: Shape, wrap, and chill meatballs up to 1 day (their texture will be a little softer than if just made).
8
Note: Nutritional analysis is per serving.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Dipping sauce, 1 1/2 cups (14 oz.) low-fat Greek yogurt, Finely shredded zest of 1 lemon, 1 tablespoon finely chopped fresh mint leaves, and more.

Yes, Moroccan Spiced Lamb Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Spiced Lamb Meatballs

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