Moroccan American Lamb Meatballs


June 16, 2022

Recipe provided by Home - Blue Bowl (, courtsey of the American Lamb Board (Moroccan American Lamb Meatballs | American Lamb).

  • Prep: 15 mins
  • Cook: 15 mins


1 1/2 tsp Cumin

1 tsp Coriander

1/2 tsp Cinnamon

1/4 tsp Allspice

1/2 tsp Paprika

2 tsp Salt

1/2 tsp Pepper

2 lbs Ground American lamb

2 large Eggs

2/3 cups Breadcrumbs

1/2 cup Olive oil

Herb Yogurt Dip

2 cup Plain yogurt

Drizzle of olive oil

pinch Salt

pinch Pepper

Handful of fresh parsley, finely chopped


1Prep: Line two baking sheets with foil, and place an oven-safe rack (like a cookie cooling rack) on each. Spray lightly with nonstick spray and set aside. Preheat your oven to 400° F.

2Make the Meatballs: Stir together all the spices in a small bowl. Add all meatball ingredients to a large bowl, with the spice mix, and combine everything with a spoon or clean hands until combined. Roll the mixture into small, two-bite size meatballs, about 2 tablespoons in size. Place in rows on the prepared pans.

3Bake: Bake meatballs for 13-18 minutes, until an internal temp of 160° F is reached (for medium done meatballs) or 170° F (for well done meatballs).

4Make Yogurt Dip: Stir together all dip ingredients, tasting and adjusting the seasonings as desired.

5Serve + Store: Serve the meatballs warm from the oven on wooden skewers, alongside the dip. Keep leftovers in an airtight container in the fridge for 3-4 days.