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Moroccan-Style Lamb Meatballs

Earlier this week when I asked my daily “What do you want for dinner?” Beloved started rummaging around in the freezer.  After a few moments I heard, “Hey – we’ve still got a couple of pounds of ground lamb out here.”

So we took it out, and all that was left was to decide what to make out of it.

While I love lamb, ground lamb always seem to taste “stronger” to me than regular cuts – it’s probably due to the amount of fat.  It holds up well to bold flavors, though, so I decided something Moroccan-spiced might be in order.  After perusing the contents of my cupboard, fridge and spice rack I found myself putting this together.

Holy moly!  This was just marvelous.  The meatballs were moist and tender and deliciously spiced, and the sauce complimented them wonderfully; I served it over quinoa and alongside a summer squash sauté (I’m still trying to get rid of that stuff).  We loved it so much that we ate the leftovers for lunch for the next two days – it makes a ton.  I imagine it would freeze quite well, too.

Don’t be intimidated by the long list of ingredients; the vast majority are spices, and this comes together pretty quickly and easily.  I like to pre-bake meatballs for dishes like this; it helps the meatballs keep their shape and renders out some of the fat so that you don’t end up with a greasy sauce.  In fact, both the calorie and fat content in the nutritional info are probably overstated somewhat because of this.

The best thing about this recipe – well, other than the fact that it’s incredibly delicious?  It’s paleo, and Whole30 compliant to boot.

Moroccan-Style Lamb Meatballs.  Tender lamb meatballs in a delicious tomato sauce.  Fragrant and flavorful!

5.0 from 2 reviews
Moroccan-Style Lamb Meatballs
 
Serves: 6
Ingredients
Meatballs
  • 2 pounds ground lamb
  • 2 large eggs, lightly beaten
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped raisins
  • 1/4 cup finely chopped black olives
  • heaping 1/2 tablespoon ground coriander
  • heaping 1/2 tablespoon ground cumin
  • 3/4 teaspoon curry powder
  • 3/4 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder
  • 1 1/2 teaspoons kosher or sea salt
  • 1 teaspoon freshly ground black pepper
Sauce
  • 2 tablespoons olive oil
  • 1/2 cup finely diced onion
  • 1 large clove garlic, minced
  • 1 stick cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 28-ounce can petite-diced or crushed tomatoes
  • 1 1/2 cups chicken stock or broth, preferably homemade
  • 1 bay leaf
  • 1 tablespoon thinly sliced mint leaves
  • 1 tablespoon finely chopped parsley
  • salt and pepper, to taste
  • Preheat oven to 350 F.
  • Gently, but thoroughly, combine all of the meatball ingredients in a large mixing bowl. Form into 24 meatballs and place on a foil-lined baking sheet. Bake for 15 minutes.
  • While the meatballs are in the oven, heat the olive oil over medium heat in a large, heavy skillet. Sweat the onions until soft and translucent, about 10 minutes; add the garlic cinnamon stick, cumin and coriander and cook for another 2 or 3 minutes more.
  • Stir in the remaining sauce ingredients except for the salt and pepper and bring to a boil. Reduce the sauce to a simmer and add the meatballs. Continue simmering until the sauce is thickened and the meatballs are cooked through, about 20 minutes more. Season to taste with salt and pepper.
  • Remove the cinnamon stick and bay leaf before serving.
  • Nutrition (per serving): 494 calories, 29.1g total fat, 165.1mg cholesterol, 899.8mg sodium, 1044.7mg potassium, 25.5g carbohydrates, 6.1g fiber, 6.3g sugar, 35.4g protein

 


5 comments

That sounds SO GOOD!! Another of your 80-million recipes I need to try. Plus, the hubby isn’t a fan of lamb meat, but maybe he’ll end up loving it, if I don’t tell him. Like I didn’t tell him about adding ground bison to my meatloaf muffins…he gobbled ‘em down! >;o)~

And I don’t tell him when I add sour cream to recipes – since his whole ‘anti-sour cream’ stance is because of the word ‘sour’ in the name. His reasoning? You wouldn’t drink *sour* milk, so why would you eat *sour* cream? :)

Suzanne says:

OMG – yummy!
If I could hop through my laptop screen and come to your house I would.
(Aren’t you glad I can’t?)
This sounds delicious and I am STARVING right now!
Yum!

Susan H says:

This looks delicious! I actually just made a batch of chicken broth and have most everything in my freezer or pantry. I know what’s for dinner tomorrow night. I’ll report back on my dinner results! Thanks for creating our dinner menu.

The Roundup says:

[…] Jan’s Sushi Bar: Moroccan Lamb Meatballs […]

The Roundup says:

[…] Jan’s Sushi Bar: Moroccan Lamb Meatballs […]

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